cinderellasapron 
These brown butter chocolate chunk blondies are the ultimate cozy dessert. Rich, nutty brown butter, pools of melty chocolate, chewy edges, and that soft, almost caramel-like center… they truly feel like home.
If you love chocolate chip cookies but want something even easier (no scooping, no chilling), these blondies are for you. Browning the butter adds so much depth of flavor and makes your whole kitchen smell incredible while they bake.
Perfect for a cold day, a weekend baking session, or when you just need a simple, comforting treat.
Brown Butter Chocolate Chunk Cookies
Ingredients
- 2 1/2 cups flour, plus 1 TBSP (divided)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chocolate chunks
- 1 1/2 cups chopped pecans
- 3 sticks butter (1 1/2 cups)
- 2 1/2 cups brown sugar
- 1 1/2 tsp vanilla
- 4 large eggs
Instructions
- Preheat oven to 350 degrees. Line a 9×13 inch pan with parchment paper.
- Combine the 2 1/2 cups flour, baking powder, and salt in a large bowl.
- In a large high walled pan or pot, melt the butter. Cook, stirring occasionally for 5-8 minutes, or until browned. Pour into a large bowl.
- Mix the brown sugar into the hot butter. Set aside to cool for 10 minutes.
- Whisk eggs in a small bowl. Slowly pour into the cooled butter mixture, whipping constantly. Add vanilla.
- Add the dry ingredients and gently fold together.
- In a bowl, combine the chocolate, nuts, and 1 TBSP flour. Add to the batter and fold in.
- Pour into prepared pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with light crumbs. It should feel set, but soft.
- Cool completely in pan. Cut into squares, and enjoy!
