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–+ servings
Christmas blondies on a plate with trees and ornaments around it with parchment paper.

Chewy Christmas Blondie Recipe

Amanda
These Christmas Blondies are thick, chewy, and full of that rich, caramelized flavor only brown butter can give. I’ve tested countless blondie recipes over the years, and this one is the clear winner, it’s simple, foolproof, and unbelievably delicious.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 16 blondies

Equipment

  • Kitchen Scale
  • Mixing bowls
  • 8X8 metal baking pan metal is best!
  • Parchment Paper
  • Measuring Spoons

Ingredients
 

  • 173 grams unsalted butter, browned and cooled down *see notes below if not browning the butter
  • 143 grams dark brown sugar dark is best
  • 90 grams granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 225 grams all purpose flour
  • ½ teaspoon kosher salt
  • 220 grams dark chocolate chips
  • 2 tablespoons festive Christmas sprinkles for the top

Instructions
 

  • Line an 8X8 metal baking pan with parchment paper. Preheat the oven to 350°F.
  • Brown the butter first. To brown butter, melt the unsalted butter in a saucepan over medium heat, stirring frequently. Once melted, it will foam and begin to turn golden, then brown. Keep stirring to prevent burning, and when it reaches a nutty aroma and deep brown color, remove it from the heat and let it cool.
  • Whisk together the flour and salt, set aside.
  • Place the dark brown sugar and granulated sugar in a bowl, add the cooled down brown butter, scrape the bits of the brown butter off of the bottom of the pan. Mix until combined.
  • Add the egg, egg yolk, and vanilla, mix until combined.
  • Add the flour and salt, mix until just combined. Mix in the chocolate chips.
  • Pour into the baking pan, spreading it out evenly. Sprinkle the Christmas sprinkles evenly over the top.
  • Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 22-25 minutes, the top will look just set and the center will be slightly wobbly. Do not over bake, check at 22 minutes.
  • Sprinkle with flaky sea salt. Let cool before cutting. See storage below in notes.

Notes

*If you’re skipping the browning step, use melted butter instead—but only 155 grams. Browning butter cooks off some of its moisture, which is why the amount listed for browned butter is slightly higher.
Don’t Over bake: Keep an eye on them as they bake. Blondies are supposed to be soft and fudgy, so take them out when a toothpick comes out with just a few crumbs or the top looks just set.
Use Dark Brown Sugar: Dark brown sugar deepens the flavor and gives the blondies a deliciously moist texture.
Storage
Refrigerator: It's best not to store blondies in the refrigerator, as it can dry them out and affect their texture.
Room Temperature: Store blondies in an airtight container at room temperature for up to 4 days. They’ll stay soft and fresh without losing their fudgy texture.
Freezer: For longer storage, freeze blondies in an airtight container or wrapped tightly in plastic wrap and a freezer bag for up to 2 months. Let them thaw at room temperature before enjoying.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.