Chocolate Chip Walnut Blondies
Servings: 9 blondies
Ingredients
- ½ cup/ 120 g butter
- 2 eggs, large
- ¾ cup + 2 tbsp/ 180 g light brown sugar
- 1 teaspoon vanilla extract
- ⅓ teaspoon salt
- ½ teaspoon baking powder
- 1 cup / 120 g all-purpose flour
- ¼ cup/ 30 g walnuts, chopped
- 2.1 oz/ 60 g white chocolate , chopped
Instructions
- Place the butter in a small saucepan over medium heat. Let it start foaming and bubbling. Stir all the time with a spoon or a silicon spatula. If needed lower the heat. The milk solids will start browning after 5-10 minutes. As soon as they have a light caramel color, remove the pan from the heat and pour the brown butter into a large mixing bowl. Let cool for 5 minutes.
- Preheat the oven to 350° F/ 180° C. Line a small baking pan (9 x 7 inch / 23/ 20 cm or similar) with a sheet of parchment paper so the two opposite sides hang. Grease the pan on top of the paper.
- Add the brown sugar into the bowl with the brown butter. Whisk until blended. Add the eggs and the vanilla extract and whisk again until smooth.
- In a small bowl mix the flour with the baking powder and the salt. Stir to blend. Using a rubber spatula gently fold the mixture into the batter.
- At the end fold also the walnuts and the chopped white chocolate into the blondies mixture.
- Pour the batter into the prepared pan. Bake for about 20-25 minutes or until the center is set and the edges start to become golden brown. Test with a toothpick at about the 20th minute: it should come clean or with just a few crumbs.
- Let the dessert cool for 15 minutes before cutting it into bars and serving.
Notes
Store the blondies for 2-3 days covered at room temperature or 5-7 days in the fridge.
Make sure you don't overbake the blondies as they will become dry.
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