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

Scale

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)

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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.