Introduction

Blondies are a delightful twist on traditional brownies, featuring a buttery, caramel-like flavor with bursts of white chocolate and crunchy walnuts. This recipe uses browned butter for a rich, nutty depth that transforms simple ingredients into a luscious treat.

A close-up view of square blondie bars arranged closely on a white marbled surface, each blondie bar has a golden brown top with visible white chocolate chips and sprinkled coarse salt on top; one blondie is slightly lifted by a large knife with a dark wood handle, showing its thick and soft texture; the bars are evenly cut into about three layers deep, showing some crumbly bits around the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

125g (8 tbsp or 1 US stick) unsalted butter
1 cup brown sugar (light brown sugar also works, avoid dark brown)
1 large egg (~50g/2 oz)
1 tsp vanilla extract
1 cup plain/all-purpose flour
1/4 tsp cooking salt or kosher salt (halve if using table salt)
1 cup white chocolate chips
1/2 cup walnuts, roughly chopped
1/4 tsp sea salt flakes (optional)

Instructions

Step 1: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Grease a 20 cm (8″) square pan with butter and line it with baking parchment.
Step 2: Toast the walnuts by spreading them on a tray and roasting in the oven for 5 minutes. Remove and let them cool.
Step 3: Brown the butter by melting it in a light-colored saucepan over medium-high heat. Once melted, reduce to medium and simmer gently for 3 to 4 minutes, stirring occasionally until it foams and develops a nutty aroma with small golden bits. Immediately pour the browned butter and solids into a bowl.
Step 4: Stir the brown sugar into the hot browned butter until combined, then let it cool for 3 minutes. Add the egg and vanilla extract and mix well. Stir in the flour and salt until just combined—this mixture will be thick, like rollable cookie dough. Fold in the white chocolate chips and toasted walnuts.
Step 5: Transfer the batter to the prepared pan, spreading and smoothing the surface with your hands for an even layer. Bake for about 25 minutes until the edges are lightly golden and the surface has a thin, crackly layer.
Step 6: Let the blondies rest in the pan for 10 minutes before lifting them onto a cutting board. Cool for an additional 10 minutes to firm up. Sprinkle with sea salt flakes if using, then cut into 16 small or 9 large squares and enjoy.

Tips & Variations

Don’t skip the browned butter step—it adds a rich, nutty flavor that defines these blondies.
Swap walnuts for pecans or macadamia nuts for a different crunch and flavor.
Use light brown sugar for a milder caramel note; dark brown sugar will make the blondies more intense but slightly moister.
Add a handful of dried cranberries or white chocolate chunks for extra texture and bursts of sweetness.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To serve, let frozen blondies thaw at room temperature or warm slightly in a low oven.

How to Serve

A close-up of a small square bar held between a woman's thumb and finger, showing a thick, dense inside filled with large pieces of light tan nuts embedded throughout its brown, slightly crumbly base; the top layer is rough with crushed nut bits sticking out, giving a textured look. The background is a soft, smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to avoid over-salting the blondies.

Why do I need to let the blondies cool before cutting?

Cooling allows the blondies to set firmly, making them easier to cut and preventing them from being too soft or gooey.