Decadent Brown Sugar Blondies with White Chocolate Chips and Toasted Walnuts Recipe
These delicious Blondies feature browned butter, white chocolate chips, and toasted walnuts for a rich, nutty flavor and a perfect chewy texture. Easy to make with simple ingredients, they are baked to form a crackly top and tender inside, ideal for sharing or snacking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Butter & Sugar
- 125g / 8 tbsp (1 US stick) unsalted butter
- 1 cup brown sugar (light brown sugar also ok, but not dark brown)
Wet Ingredients
- 1 large egg (~50g / 2 oz)
- 1 tsp vanilla flavoring
Dry Ingredients
- 1 cup all-purpose flour (plain flour)
- 1/4 tsp cooking salt or kosher salt (halve for 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: Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 20 cm/8" square pan with butter and line it with parchment paper to prevent sticking.
- Toast Walnuts: Spread the walnuts on a baking tray and toast in the oven for 5 minutes. Remove and allow to cool; this enhances their flavor and crunch.
- Brown the Butter: In a silver saucepan over medium-high heat, melt the butter. Lower heat to medium and simmer gently for 3 to 4 minutes, stirring occasionally until it foams, smells nutty, and golden specks appear. Immediately pour all butter and solids into a bowl to stop cooking.
- Mix Batter: Stir the brown sugar into the hot browned butter using a wooden spoon, then let cool for 3 minutes. Add the egg and vanilla, mixing well until combined. Incorporate the flour and salt until a thick dough forms, similar to rollable cookie dough. Fold in the white chocolate chips and toasted walnuts.
- Bake: Transfer the batter to the prepared pan and spread evenly, smoothing the top by hand. Bake for 25 minutes or until edges are lightly golden and the surface is slightly crackly.
- Cool and Serve: Let the blondies rest in the pan for 10 minutes before lifting out with the parchment. Allow to cool at least another 10 minutes to firm up. Sprinkle with sea salt flakes if using, then cut into 16 squares or 9 large portions. Enjoy!
Notes
- Using a silver or light-colored saucepan for browning butter is important as dark pans can hide the color changes.
- Do not skip browning the butter—this step adds a rich nutty flavor that transforms the blondies.
- Cooling the blondies after baking is essential; cutting them too soon results in a too-soft, smeary texture.
- Light or dark brown sugar can be used; light brown keeps the flavor mild, while dark brown adds more molasses depth.
- Toasted walnuts add crunch and a deeper flavor; chopping them roughly provides varied texture.
- Sprinkling sea salt flakes on top balances the sweetness beautifully but is optional.
