Description
Delightfully rich and chewy blondies made with browned butter, brown sugar, and studded with white chocolate chips and toasted walnuts. These classic blondies have a nutty depth from the browned butter and a perfect balance of sweet and salty, finished with a sprinkle of sea salt flakes. They are baked to perfection in a square pan, creating a crackly top and tender, chewy inside.
Ingredients
Scale
Butter and Sugar
- 125g (8 tbsp / 1 US stick) unsalted butter
- 1 cup brown sugar (light or dark brown sugar also works)
Wet Ingredients
- 1 large egg (~50g / 2 oz)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 tsp kosher salt (halve if using table salt)
Add-ins
- 1 cup white chocolate chips
- 1/2 cup walnuts, roughly chopped
Topping
- 1/4 tsp sea salt flakes (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C/350°F (160°C fan-forced). Grease a 20 cm (8 inch) square baking pan with butter, then line it with baking paper (parchment paper) for easy removal of the blondies after baking.
- Toast Walnuts: Spread the roughly chopped walnuts on a baking tray and roast them in the oven for about 5 minutes until fragrant and lightly toasted. Remove from oven and allow them to cool completely.
- Brown the Butter: Place the butter in a silver saucepan over medium-high heat. Once melted, reduce heat to medium and simmer gently for 3 to 4 minutes. Stir occasionally as the butter foams and browns, producing a nutty aroma and little golden specks. Immediately pour the browned butter along with the specks into a mixing bowl to stop the cooking process.
- Make the Batter: Add the brown sugar to the hot browned butter and mix well using a wooden spoon. Let the mixture cool for about 3 minutes so it doesn’t cook the egg. Add the egg and vanilla extract, stirring until fully combined. Add the flour and salt; stir until just combined. The batter will be very thick and dough-like. Fold in the toasted walnuts and white chocolate chips until evenly distributed.
- Bake the Blondies: Transfer the batter to the prepared pan and spread it evenly. Smooth the top, using your hands if needed. Bake in the preheated oven for about 25 minutes or until the edges turn golden and the surface has a thin, crackly crust.
- Cool and Serve: Let the blondies rest in the pan for 10 minutes, then lift them out using the parchment paper and place on a cutting board. Allow to cool for at least another 10 minutes to set properly before sprinkling with sea salt flakes if desired. Cut into 16 small squares or 9 larger squares and enjoy!
Notes
- Using a silver saucepan to brown the butter helps you see the color changes clearly and prevents burning.
- Do not skip browning the butter; it adds a rich nutty flavor essential to the blondies.
- Allow the batter to cool before adding the egg to avoid cooking the egg prematurely.
- Toasted walnuts enhance flavor and texture in the blondies.
- Sea salt flakes on top create a delightful salty contrast to the sweetness.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blondies, white chocolate chip blondies, walnut blondies, baked dessert, chewy blondies, homemade blondies
