Brown Butter White Chocolate Walnut Blondies
Chewy brown butter blondies loaded with white chocolate chips and toasted walnuts, finished with flaky salt.
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.
Notes
Substitutions: Use pecans in place of walnuts or dark chocolate chips for white.
Tips: Brown the butter well for flavor and avoid overmixing after the flour goes in.
Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.