Chili-Crisp Brown-Butter Blondie Skillet

Brown butter lends nutty depth to the classic blondie, while chili crisp brings savory heat and crunch. Baked in a skillet with chocolate chips and flaky salt, it shines warm under vanilla ice cream.

Serves 6 · 12 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 4g protein
• 48g carbs
• 23g fat

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Ingredients

• 10 tbsp unsalted butter
• 1 cup packed light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 cup semisweet chocolate chips
• 2 tbsp chili crisp
• for finishing flaky sea salt
• optional for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 350°F. Melt the butter in a 10-inch oven-safe skillet over medium heat, swirling constantly until it foams, turns deep golden, and smells nutty, about 4 to 5 minutes.
2. 2Remove the skillet from heat and immediately stir in the brown sugar until the mixture looks glossy and the sugar begins to dissolve; let cool 5 minutes so the egg will not scramble.
3. 3Crack in the egg and add the vanilla, whisking vigorously until the batter is smooth and slightly thickened.
4. 4Sprinkle the flour, baking powder, and salt over the top and fold gently with a spatula just until no dry streaks remain; the batter will be thick and glossy.
5. 5Fold in most of the chocolate chips, then scrape the batter into an even layer in the same skillet.
6. 6Scatter the remaining chocolate chips over the surface and dollop small spoonfuls of chili crisp across the top so pockets of heat and crunch bake into the blondie.
7. 7Bake 22 to 26 minutes until the edges are set and deep golden, the center still looks slightly soft and underdone, and a toothpick comes out with moist crumbs.
8. 8Cool in the skillet 15 minutes so the center firms enough to slice cleanly; the residual heat finishes the middle.
9. 9Finish with flaky sea salt, then cut into wedges and serve warm, optionally with ice cream that melts into the chili-crisp pools.