Brown Butter Blondies

You only need simple ingredients to make these heavenly blondies from scratch:

• butter: to use for the brown butter
• brown sugar: to enhance the caramel taste and the chewiness of the blondies
• eggs
• all-purpose flour
• white chocolate: I prefer it chopped than the chocolate chips
• walnuts
• baking powder and salt

Find the complete ingredient list below the post, in the recipe card.

Making these blondies won't be a challenge even for a novice baker. After making the brown butter they are literally a one bowl dessert, easier even than cookies!

1. Start by heating the butter on the stove. Cook it for about 10-15 minutes at a medium heat until it starts browning.
2. Transfer the butter into a large bowl and let it cool for a bit. Add the brown sugar and whisk.
3. Add the eggs and whisk again until smooth.
4. Gradually fold the flour mixed with the baking powder and the salt.
5. At the end add the chopped walnuts and chocolate. Fold them gently with the spatula. The batter will be thick but not as much as a cookie dough.
6. Bake for about 20 minutes at 350° F/ 180° C. The blondies are ready as soon as a toothpick inserted in the centre comes out clean or with a few crumbs.
7. Let cool for 15 minutes and cut into bars.

Find the complete recipe with detailed instructions below the post, in the recipe card!

Watch carefully the butter when browning it! Once the milk solids are amber, turn off the heat and remove the butter from it. It is easy to burn it and in such case your blondies will not taste as great.

Don't overbake the blondies. Don't wait for a golden brown crust, test the dessert with a toothpick after about 20 minutes in the oven. If you overbake them they might feel dry.

I always prefer to chop a white chocolate block because the small pieces of chocolate give extra flavor and richness to the dough. But if you only have chocolate chips, use them instead.

The brown butter blondies with white chocolate and walnuts are a perfect treat for potlucks, lunch boxes and as a snack. You can serve them in a plate or pack them in a bag.

They will keep soft and chewy for about 3 days at room temperature and up to 7 days in the fridge. They are best consumed at room temperature.

Variations

You can substitute the light brown sugar with coconut sugar or even with plain white caster sugar. The blondies might loose some of its chewiness this way, though.

You can also use dark chocolate instead of white chocolate or pekans instead of walnuts. In fact any kind of nuts would go well.

If you decide to omit the nuts, I suggest you increase the chocolate and vice versa. But I love them most with both nuts and chocolate.