Description

This rich and indulgent blondie recipe features browned butter, white chocolate chips, and toasted walnuts for a decadent twist on the classic bar cookie. The combination of nutty browned butter and sweet white chocolate creates a unique and irresistible flavor. These blondies bake to a slightly chewy texture with a crackly top and are topped with sea salt flakes for a perfect balance of sweet and savory.

Ingredients

Butter & Sugar

125g/8 tbsp (1 US stick) unsalted butter
1 cup brown sugar (light brown sugar preferred, dark brown also acceptable)

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
1/4 tsp sea salt flakes (optional, for sprinkling)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 180°C/350°F (160°C fan-forced). Grease an 8-inch (20 cm) square pan with butter and line it with parchment paper to prevent sticking.
Toast Walnuts: Spread the roughly chopped walnuts on a baking tray and roast them in the oven for 5 minutes to bring out their flavor. Remove and let cool.
Brown the Butter: Place the unsalted butter in a silver saucepan over medium-high heat. Once melted, reduce the heat to medium and let it simmer gently for 3 to 4 minutes. Stir occasionally as it foams and watch for golden specks and a nutty aroma—this indicates browned butter. Immediately transfer the butter with the solids into a bowl to prevent burning.
Mix Batter: Stir the brown sugar into the warm browned butter until combined. Let the mixture cool for 3 minutes to avoid cooking the egg in the next step. Add the egg and vanilla extract, mixing thoroughly. Then fold in the flour and salt until you have a thick, dough-like batter. Finally, fold in the toasted walnuts and white chocolate chips evenly.
Bake the Blondies: Scrape the batter into the prepared pan and smooth the surface with your hands or a spatula. Bake in the preheated oven for 25 minutes or until the edges are lightly golden and the top has a thin, crackly layer.
Cool and Serve: Let the blondies rest in the pan for 10 minutes. Then lift them out onto a cutting board and cool for at least another 10 minutes to set properly. If desired, sprinkle with sea salt flakes before cutting into 16 squares or 9 larger squares. Enjoy!

Notes

Using a silver saucepan for browning butter helps achieve better color and flavor compared to darker pans.
Browned butter adds a rich, nutty depth to the blondies that enhances their overall flavor.
Cooling the batter slightly before adding the egg prevents cooking the egg prematurely.
Toasting the walnuts intensifies their flavor and adds a pleasant crunch.
The sea salt flakes on top provide a nice contrast to the sweetness and balance the flavors.