These white chocolate walnut blondies are chewy, buttery, and rich with brown sugar, nutty browned butter, toasted walnuts, and sweet white chocolate chips.
The batter is mixed in a single saucepan and bowl with no mixer, so it comes together fast. A sprinkle of flaky salt on top balances the sweetness and gives the crackly surface a little crunch.
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Why This White Chocolate Walnut Blondies Recipe Works
Browning the butter cooks the milk solids until they smell nutty, which adds a deep, toffee flavor that plain melted butter cannot match.
Brown sugar gives the bars their chewy texture and caramel notes, and only one egg keeps the crumb dense rather than cakey. The batter looks almost like cookie dough, which is exactly what you want.
Toasting the walnuts brings out their flavor and keeps them crisp inside the soft bar. White chocolate chips melt slightly and stay creamy against the nutty butter.
Ingredients for White Chocolate Walnut Blondies
- 9 tbsp unsalted butter, about 1 stick plus 1 tbsp
- 1 cup light brown sugar, not dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp kosher salt
- 1 cup white chocolate chips
- 1/2 cup walnuts, roughly chopped
- 1/4 tsp flaky sea salt, for sprinkling
Butter: Use unsalted so you control the seasoning. Browning it gives the bars their nutty flavor.
Brown sugar: Light brown sugar keeps the flavor mellow. Dark brown sugar can overpower the white chocolate.
Egg: One large egg binds the batter and keeps the bars chewy.
White chocolate chips: They add pockets of creamy sweetness and hold their shape better than chopped bars.
Walnuts: Toast them for extra crunch. Pecans are a good substitute.
How to Make White Chocolate Walnut Blondies
1. Prep the pan. Heat the oven to 350 degrees F. Grease an 8 inch square pan with butter and line it with parchment paper.
2. Toast the walnuts. Spread the walnuts on a tray and toast for 5 minutes. Cool them.
3. Brown the butter. Melt the butter in a light colored saucepan over medium-high heat, then lower the heat to medium and simmer for 3 to 4 minutes, until it smells nutty and shows golden specks. Pour it into a large bowl.
4. Add the sugar. Stir in the brown sugar while the butter is hot and let the mixture cool for 3 minutes.
5. Add egg and flour. Mix in the egg and vanilla, then fold in the flour and kosher salt until the batter is thick and almost like cookie dough.
6. Add mix-ins. Fold in the white chocolate chips and walnuts.
7. Bake. Scrape the batter into the pan, smooth the top, and bake for 25 minutes, until the edges are golden and the surface is crackly. Rest 10 minutes in the pan, cool another 10 minutes, sprinkle with flaky salt, and cut into 16 squares.
How to Serve White Chocolate Walnut Blondies
Serve the blondies warm with a scoop of vanilla ice cream, a drizzle of caramel, or a cup of coffee. They sit well on a dessert platter next to bakery style chocolate chip cookies and a gooey brownie pie. Add a slice of classic cheesecake for a crowd pleasing spread, and cool things down with fresh cantaloupe popsicles.
How to Store and Reheat White Chocolate Walnut Blondies
Store the cooled bars in an airtight container at room temperature for up to 4 days. Freeze wrapped squares for up to 3 months and thaw at room temperature. Warm a bar for 10 seconds in the microwave for a gooey center.
Tips and Variations for White Chocolate Walnut Blondies
Use a light pan. A light colored saucepan makes it easier to see when the butter is browning.
Cool the butter mixture. Let the hot butter and sugar cool before adding the egg so it does not scramble.
Do not overmix. Stir only until the flour disappears for chewy bars.
Check the edges. Pull the pan when the edges are golden and the center is just set.
Line the pan. Parchment overhang lifts the slab out for neat squares.
Try other mix-ins. Swap walnuts for pecans or use dark chocolate chips in place of white.
Cut cleanly. Use a sharp knife and wipe it between cuts.
Skip raw dough. Do not taste the batter, since it contains a raw egg. For general guidance on handling eggs safely, see the Montana State University Extension egg fact sheet.
Frequently Asked Questions About White Chocolate Walnut Blondies
What makes white chocolate walnut blondies chewy?
Brown sugar, a single egg, and minimal mixing keep the bars dense and chewy instead of cakey.
Can I skip browning the butter in white chocolate walnut blondies?
Yes. Plain melted butter works, but you will miss the nutty toffee flavor.
How do I know when white chocolate walnut blondies are done?
The edges should look golden and set and the top should look crackly. A toothpick should come out with a few moist crumbs, not wet batter.
Can I use salted butter?
You can, but cut the kosher salt in half and skip the flaky salt on top.
Can I double the batch?
Yes. Bake it in a 9×13 inch pan and check the center with a toothpick.
Brown Butter White Chocolate Walnut Blondies
Equipment
- 8 Inch Square Baking Pan
- Parchment paper
- Light colored saucepan
- Wooden spoon
- Wire rack
Ingredients
Main Ingredients
- 9 tbsp unsalted butter about 1 stick plus 1 tbsp
- 1 cup light brown sugar packed, not dark brown
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp kosher salt
- 1 cup white chocolate chips
- ½ cup walnuts roughly chopped
- ¼ tsp flaky sea salt for sprinkling
Instructions
Cooking
- Heat and line. Heat the oven to 350 degrees F and line a buttered 8 inch square pan with parchment paper.
- Toast. Roast the walnuts on a tray for 5 minutes, then set them aside to cool.
- Brown the butter. Melt the butter in a saucepan over medium-high heat. Lower to medium and simmer 3 to 4 minutes, until golden specks form and it smells nutty. Pour into a bowl.
- Sweeten. Mix the brown sugar into the hot butter with a wooden spoon and cool for 3 minutes.
- Mix the batter. Add the egg and vanilla, then the flour and kosher salt, mixing until thick and nearly like cookie dough.
- Add the extras. Fold in the white chocolate chips and cooled walnuts.
- Bake. Spread the batter in the pan and bake for 25 minutes, until the edges are lightly golden and the top is crackly.
- Cool and cut. Rest in the pan for 10 minutes, lift out, cool for 10 more minutes, sprinkle with flaky salt, and cut into 16 squares.
