If you’ve been on the lookout for a dessert that combines chewy, buttery goodness with a dash of nutty sophistication, then the Brown Butter White Chocolate Walnut Blondies Recipe is your golden ticket. These blondies are bursting with the warm, toasty flavor of browned butter, melted pockets of sweet white chocolate, and crunchy walnuts that offer just the right contrast in texture. Each bite carries a perfect balance of sweetness and depth, making this recipe not only irresistible but also a comforting treat that’s perfect for sharing with friends or just savoring on your own.
Ingredients You’ll Need
This Brown Butter White Chocolate Walnut Blondies Recipe uses simple, pantry-friendly ingredients that come together to create something truly special. Every ingredient plays a crucial role in crafting the flavor, texture, and visual appeal of these blondies, from the rich browned butter to the crisp walnuts.
- Unsalted butter (125g/8 tbsp): Browning the butter unlocks a nutty, caramel-like flavor that takes these blondies to the next level.
- Brown sugar (1 cup): Provides moisture and a deep, molasses-rich sweetness that complements the browned butter perfectly.
- Large egg (1): Gives structure and moisture, helping the blondies hold their chewy crumb.
- Vanilla extract (1 tsp): Adds a fragrant undertone that enhances all the other flavors in the batter.
- Flour (1 cup): The base for the blondies, creating that classic tender but firm bite.
- Cooking salt/kosher salt (1/4 tsp): Balances sweetness and accentuates flavors throughout the blondies.
- White chocolate chips (1 cup): Melt into luscious pockets of creamy, sweet contrast.
- Walnuts (1/2 cup, roughly chopped): Toasting these brings out their full flavor and adds delightful crunch.
- Sea salt flakes (1/4 tsp): A finishing touch that heightens the sweet and savory interplay in each bite.
How to Make Brown Butter White Chocolate Walnut Blondies Recipe
Step 1: Preheat and Prepare the Pan
Start by setting your oven to 180°C/350°F (or 160°C fan-forced) so it’s perfectly heated when your batter is ready. Grease an 8-inch square pan with butter, then line it with parchment paper to ensure your blondies come out easily without sticking – a simple prep that makes all the difference.
Step 2: Toast the Walnuts
Spread your roughly chopped walnuts on a baking tray and toast them in the oven for 5 minutes. This toasting step intensifies their flavor and adds a crunchy texture that contrasts beautifully with the chewy blondie base. Be sure to let them cool before mixing them into the batter.
Step 3: Brown the Butter
This is the secret to the recipe’s amazing depth of flavor, so don’t rush it! Melt your butter in a light-colored saucepan over medium-high heat. Once melted, turn the heat down slightly and let it simmer gently, stirring often, until it becomes foamy and you start to see those golden brown specks. The smell will be irresistibly nutty. Immediately pour all of it, including the browned bits, into a bowl to stop cooking.
Step 4: Mix the Batter
While the butter is still warm, stir in the brown sugar until fully combined. Give it about 3 minutes to cool down just a bit before you add in your egg and vanilla; mixing these in smoothly is key to a good texture. Next, fold in the flour and salt, which will thicken the mixture into a dough that’s close to cookie dough in consistency. Finally, gently stir in the white chocolate chips and toasted walnuts, making sure they’re evenly distributed.
Step 5: Bake Your Blondies
Scrape the dense batter into your prepared pan and use your hands or a spatula to smooth the top evenly. Pop it into the oven and bake for about 25 minutes. You’ll know it’s done when the edges start to turn a lovely golden color and the surface develops a delightful thin crackly layer that adds texture and visual appeal.
Step 6: Cool and Slice
Let your blondies rest in the pan for 10 minutes after baking – this helps them firm up a bit so they won’t crumble when you remove them. Lift out using the parchment paper and cool for at least another 10 minutes on a board. Just before slicing, sprinkle with those salty sea salt flakes to sharpen all the sweet and nutty flavors. Cut into 16 perfect squares or 9 larger pieces if you want to go big!
How to Serve Brown Butter White Chocolate Walnut Blondies Recipe
Garnishes
While the sea salt flakes are the classic finishing touch, feel free to get creative. A light dusting of powdered sugar or a drizzle of melted white chocolate adds visual appeal and an extra layer of sweetness to these already decadent blondies.
Side Dishes
Serve your blondies with a scoop of vanilla bean ice cream or alongside a cup of freshly brewed coffee or black tea. The cold ice cream melts into the warm blondies beautifully, and the hint of bitterness in coffee or tea perfectly balances their sweetness.
Creative Ways to Present
For special occasions, consider stacking the blondies with layers of whipped cream and berries to create a delicious blondie trifle. Alternatively, cut them into bite-sized pieces and serve on a dessert platter with assorted nuts and chocolate pieces for an elegant sharing board.
Make Ahead and Storage
Storing Leftovers
These blondies keep remarkably well stored in an airtight container at room temperature for up to 3 days, maintaining their chewy texture and rich flavor. If your kitchen is warm, storing them in the fridge can extend freshness for up to a week.
Freezing
Want to keep these treasures longer? Wrap leftover blondies individually in plastic wrap, then place them in a freezer-friendly container or bag. They freeze wonderfully for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
To enjoy warm, melt-in-your-mouth Blondies, pop them in the microwave for 15–20 seconds or heat in a preheated oven at 150°C/300°F for 5–7 minutes. This will revive their soft, chewy texture and bring out that rich browned butter aroma all over again.
FAQs
Can I substitute the walnuts with other nuts?
Absolutely! Pecans, almonds, or even hazelnuts make excellent alternatives. Just toast them lightly to bring out their oils and add the same welcome crunch and flavor dimension.
Is it necessary to brown the butter?
Yes, browning the butter is what sets this recipe apart. It gives the blondies a warm, nutty depth you simply can’t get with plain melted butter. It’s worth the extra few minutes!
Can I use dark brown sugar instead of light brown?
Light brown sugar is preferred for a balanced sweetness and moisture content, but dark brown sugar can work if you like a richer, more molasses-forward taste.
How do I know when the blondies are done baking?
The edges should be lightly golden and the top will have a thin crackly layer. The middle might still feel a bit soft but will firm up during cooling.
Can I make these blondies gluten-free?
Yes, swap the all-purpose flour for a gluten-free blend that measures cup for cup. Make sure it contains xanthan gum or similar binding agents for the best texture.
Final Thoughts
Once you’ve made these Brown Butter White Chocolate Walnut Blondies Recipe for yourself, you’ll see why they quickly become a beloved staple. The buttery nuttiness, the sweet white chocolate, and the crisp walnuts come together in a way that feels like a warm hug from your oven. So grab your ingredients and dive in – I promise, these blondies will become one of your favorite go-to recipes for satisfying your sweet tooth with a touch of elegance and homestyle comfort.
Print
Brown Butter White Chocolate Walnut Blondies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 blondie squares
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic blondie recipe delivers rich, buttery bars studded with white chocolate chips and toasted walnuts. The secret to their deep flavor lies in browning the butter before mixing, which imparts a nutty aroma and enhances the sweetness. Easy to prepare and perfect for satisfying dessert cravings, these blondies bake to a golden perfection with a crackly top and soft, chewy interior.
Ingredients
Butter and Sugar
- 125g/8 tbsp (1 US stick) unsalted butter
- 1 cup brown sugar (light or dark brown sugar 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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C/350°F (160°C fan-forced). Grease an 8-inch (20 cm) square baking 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 enhance their flavor. Remove and let them cool slightly.
- Brownbutter Preparation: In a silver saucepan over medium-high heat, melt the butter. Reduce the heat to medium and simmer it gently for 3 to 4 minutes, stirring occasionally. You’ll notice it foaming and then little golden specks forming, and it will smell nutty — this means the butter is browned. Immediately transfer it along with the browned bits to a bowl.
- Make the Batter: While the browned butter is still warm, add the brown sugar and stir to combine with a wooden spoon. Let the mixture cool for 3 minutes to avoid scrambling the egg. Next, whisk in the egg and vanilla extract until smooth. Add the flour and salt, then mix until a thick, dough-like batter forms. Fold in the toasted walnuts and white chocolate chips evenly.
- Bake the Blondies: Transfer the batter to the prepared pan, spreading and smoothing the surface with your hands or a spatula. Bake for 25 minutes until the edges turn a light golden color and the top forms a thin, crackly crust.
- Cool and Serve: Allow the blondies to rest in the pan for 10 minutes. Then lift them out onto a cutting board and cool at least another 10 minutes so they firm up without being too soft. Optionally, sprinkle with sea salt flakes before cutting into 16 squares or 9 larger pieces and enjoy!
Notes
- Use a silver or light-colored saucepan for browning butter to better monitor color changes; dark pans may burn the butter quickly.
- Toasted walnuts add depth of flavor and crunch but can be omitted or swapped with pecans.
- Allowing the blondies to cool properly ensures they hold their shape when cutting and have the ideal chewy texture.
- Brown butter adds a nutty richness, but if you’re short on time, you can melt the butter without browning for a slightly different taste.
- Sea salt flakes enhance the sweetness and provide a pleasant contrast, but are optional.
