I can still smell the vanilla and brown sugar from my mother’s skillet, the way her kitchen felt like a warm hug on a rainy afternoon. I remember a chipped mixing bowl, a wooden spoon nicked at the handle, and the hush that fell when the first warm blondie cooled enough to be sliced. Those small rituals live in every batch I make now.

I’m Maggie Hart, a home cook from Louisville who learned to bake and feed home crowds from church potlucks and family suppers. I grew up with handwritten recipes folded into church cookbooks, learning that simple ingredients treated with care make the best memories.

My cooking style leans on casseroles, skillet dinners, slow-cooker comfort, and the kind of desserts that travel well to a neighbor’s porch. I test recipes in real weeknight kitchens, keeping steps straightforward and ingredients easy to find. I skip pork out of habit and preference, so my recipes work for families who avoid it. I write in a friendly, conversational tone because cooking should feel like a chat across the counterwarm, encouraging, and forgiving. Whether it’s a one-pan dinner or a beloved sweet, I aim for comfort made simple.

I’ve adapted this blondie to be extra tender and a little nutty, thanks to browned butter and ricotta. The ricotta keeps the bars moist without relying on oil or heavy cream, while browned butter lends a toasty, caramel edge that makes the chocolate chips sing. If you like riffing on ricotta desserts, you might also enjoy my take on a ricotta-studded cake for weeknight celebrations; you can find that recipe linked here for inspiration about texture and sweetness: my chocolate chip ricotta cake. This recipe is forgiving, family-friendly, and makes a great tray to take to friends or tuck into the freezer for an easy sweet fix.

Why you’ll love this dish

Brown Butter Chocolate Chip Ricotta Blondies work like a little bit of homemade magic on a tray. You’ll love the way they stay soft for days without drying out, thanks to the ricotta, and how the browned butter gives a deep, mellow flavor that turns simple chocolate chips into something special. These blondies don’t rely on fancy equipment. A good saucepan, a mixing bowl, and a pan to bake in get you to house-warming-ready bars in under an hour. The texture sits between a cookie and a cakedense enough to hold a square, tender enough to yield to a fork.

What makes them practical is how the components behave: browned butter keeps the flavor interesting, brown sugar keeps them chewy, and ricotta brings moisture and richness without making the batter heavy. They handle well for packing into lunchboxes or wrapping up for a neighbor. If you want to make these ahead, they freeze well individually wrapped. For families who want dessert that doesn’t demand a full evening of attention, these blondies are a calm, delicious solution.

The recipe scales easily, toohalf the pan for a small household, double for a potluck. Because I test recipes on actual weeknights, I include directions that work when you’re juggling homework and dish duty. You’ll find the full step-by-step below, with the Ingredients and Instructions clear and simple so you can get to the best part: warm bars on a plate.

How to prepare Brown Butter Chocolate Chip Ricotta Blondies

This section walks you through the approach so each step feels familiar and manageable. Start with the butter: browning adds a flavor note that lifts the whole tray, and it’s worth watching carefully so it doesn’t burn. Cooling the browned butter before adding it to the eggs keeps the mixture from scrambling, and folding in ricotta at the right time gives you a batter that’s silky and stable. When you mix the dry ingredients, whisk them first to avoid pockets of baking powder or salt. Add the dry mix to the wet just until combinedovermixing develops gluten and can toughen the blondies.

When folding in the chocolate chips, be gentle and even; this prevents the chips from sinking and gives you little pockets of melted chocolate throughout. Press the batter into a greased 9×13 pan evenly so it bakes uniformly. Stick to the bake time suggested and check a few minutes early the first time you make themovens vary.

These bars are done when a toothpick comes out with a few moist crumbs but not raw batter. Let them cool enough to hold their shape before slicing so you get neat squares. This recipe’s mix of browned butter and ricotta is the reason the texture reads as rich yet freshevery bite tastes like comfort with a little grown-up nuttiness from the butter.

Ingredients

1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup ricotta cheese
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Brown Butter Chocolate Chip Ricotta Blondies

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a saucepan, melt the butter over medium heat until browned, then let it cool slightly.
In a large bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
Mix in the browned butter and ricotta cheese until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before cutting into squares and serving.

Serving ideas

These blondies shine on their own with a cup of coffee or a glass of milk, but a few simple serving ideas take them from kitchen plate to small celebration. For a casual finish, dust them with a light sprinkle of powdered sugar right before serving. For a little extra indulgence, warm individual squares for 8–10 seconds in the microwave and add a small scoop of vanilla ice creamthe contrast of warm blondie and cold ice cream is classic. If you want a more composed dessert, plate a square with a spoonful of macerated berries or a simple berry compote. The bright acidity cuts through the buttery sweetness.

At gatherings, cut into smaller bite-sized pieces and arrange on a platter for easy sharing. They hold up well on dessert tables, and you can label them if you offer several bar options. Because the ricotta keeps these moist, they travel well in a covered container for potlucks and school events. If you’re serving kids, try pairing a warm blondie with sliced apples or banana for a simple after-school snack. For adults, serve with espresso or a dessert wine to play up the browned-butter notes. No matter how you plate them, these bars look like they took more time than they didsomething I always aim for in a weeknight-friendly recipe.

How to store it properly

To keep these bars at their best, store them at room temperature in an airtight container for up to three days. The ricotta helps maintain moisture, so you’ll notice they stay soft longer than many bar cookies. If your kitchen is warm or humid, pop them in the fridge; they will firm up a bit but remain tasty for up to five days refrigerated. For longer storage, wrap individual squares in plastic wrap and place them in a freezer-safe bag. They freeze beautifully for up to three months.

When ready to enjoy frozen blondies, thaw them at room temperature for about an hour, or warm them briefly in the microwave for that just-baked feeling. If you plan to freeze, I recommend slicing firstindividual squares thaw faster and you avoid reheating the whole tray. Avoid direct sunlight or moist storage areas that might make the chocolate bloom or create condensation. Label your container with the date so you use the oldest batch first. These storage tips make it easy to bake on a Sunday and enjoy a sweet bite for several days without losing texture or flavor.

Helpful tips

A few small tips make this recipe shine: brown the butter slowly and watch for the color to turn a deep golden with nutty aromasswirl the pan and scrape the fond so you capture those toasted bits. Let the butter cool until it’s warm, not hot, before mixing into the egg mixture. Keep an eye on the bake time; pull the blondies when a toothpick has a few moist crumbs for a tender, fudgy interior. Using whole-milk ricotta gives the best richness, but part-skim works if you’re trimming calories.

If you want to add a flavor boost, fold in a teaspoon of orange zest or a half-teaspoon of espresso powder with the flour for a subtle lift. For texture contrast, stir in 1/2 cup chopped toasted pecans or walnuts (or swap in toasted almonds) along with the chips. For a lighter touch, reduce the brown sugar by 2 tablespoons, but note the bars will be less chewy.

I also test recipes against similar favorites; if you enjoy ricotta in cookies, try pairing techniques from my almond ricotta chocolate chip cookies to tweak texture and bake timesthis approach can guide adjustments across recipes: almond ricotta chocolate chip cookies. These tips help the recipe adapt to your pantry and preferences without losing the simple, comforting result.

Easy twists you can try

These blondies take well to small changes when you want a different mood or flavor profile. Fold in white chocolate chips and macadamia nuts for a luxe version, or swap half the chocolate chips for chopped dark chocolate for a less-sweet bar. Stir in 1/2 cup dried cherries or cranberries for a tart contrast to the browned butter. For a tropical twist, add 1/3 cup shredded coconut and a handful of chopped macadamias.

If you want to make them gluten-free, substitute a 1:1 gluten-free baking flour blend and keep an eye on texturesome blends absorb more moisture, so you may need to reduce flour by a tablespoon or two. To add spice, mix in 1/2 teaspoon cinnamon and a pinch of nutmeg with the dry ingredients. For a lower-sugar option, reduce granulated sugar slightly and increase vanilla to emphasize flavor. These small changes keep the base technique intact while letting you explore new tastes. The brown butter and ricotta combo is forgiving, so feel free to experiment with add-ins and find your favorite twist.

Frequently asked questions

Q: Can I use store-bought ricotta or does homemade matter?
A: Store-bought ricotta works perfectly here. The texture should be fairly smoothif your ricotta is very wet, drain it briefly in a fine mesh strainer to avoid thinning the batter. Homemade ricotta can be a lovely, fresher option, but it won’t dramatically change the outcome unless it’s significantly drier or wetter than typical grocery ricotta. The key is consistencyaim for a creamy, scoopable ricotta.

Q: Do I have to brown the butter? What happens if I skip it?
A: Browning the butter adds a toasty, nutty depth that sets these blondies apart. If you skip that step, you’ll still have a tasty blondie, but the flavor will be simpler and less caramel-like. You can substitute melted butter that isn’t browned in a pinch, but try browning it the next timeyou’ll notice the difference.

Q: How do I know when the blondies are done without overbaking?
A: Start checking around 22 minutes. Insert a toothpick in the center; you want a few moist crumbs clinging to it but not wet batter. The edges will puff slightly and begin to pull away from the pan. Remember they continue to set as they cool, so err on the side of slightly underbaked for a tender, chewy result.

Conclusion

These Brown Butter Chocolate Chip Ricotta Blondies deliver a cozy, toasted-butter flavor with a tender, ricotta-rich interior that keeps well for days. They fit weeknight schedules, travel nicely, and accept a range of add-ins without fuss. If you’re curious about other classic blondie approaches and want another point of comparison, this resource on Brown Butter Chocolate Chip Blondies offers a helpful perspective on texture and mix-ins that pairs well with what I describe here. Give the recipe a try on a busy evening, and let a warm square remind you why simple ingredients and small rituals make the best memories.

Brown Butter Chocolate Chip Ricotta Blondies

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