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February 10, 2016

Brown Butter Walnut Chocolate Chip Blondies

Ultra thick and chewy brown butter blondies loaded with toasted walnuts and plenty of chocolate chips! They’re practically begging to be served with a cold glass of milk. You can also use chocolate chunks!

Ultra thick and chewy brown butter blondies loaded with toasted walnuts and plenty of chocolate chips! They're practically begging to be served with a cold glass of milk.

Brown Butter Blondies

Happy Wednesday! I can’t wait to tell you all about today’s recipe, but first, can we just catch up for a minute? I miss our weekly chit chat! So. How are you? Any exciting February things happening in your life? Any recipe requests you need me to get working on? I’m listening 🙂

Life on this side has been a healthy balance of happy and hectic. I’m working on a few exciting projects for 2016 that are keeping me very challenged and very busy. I can’t wait to share them with you later this year. I also cannot wait for the weekend. Margarita, please!

Ultra thick and chewy brown butter blondies loaded with toasted walnuts and plenty of chocolate chips! They're practically begging to be served with a cold glass of milk.

Chocolate Chunk Walnut Blondies

Now that we’ve properly caught up, it’s time for dessert! And get excited, because these brown butter walnut chocolate chip blondies are worth the fuss. To make this recipe in your own kitchen you’re going to need flour, brown sugar, butter, salt, an egg, cinnamon, walnuts, and chocolate chips. That’s it!

How to Brown Butter

The first step of this recipe is browning the butter.

If you’ve never done this before, don’t worry; it’s a very easy step and requires just a pan, a stick of butter, and a touch of patience. You’ll start off melting the butter in a skillet. Once the butter has completely melted, you’ll continue to cook the butter, on medium heat (or medium-low if your stove top runs hot), until it’s turned a golden brown and smells slightly nutty. Just be sure you stay stove side once the butter has melted; browned butter can turn into burnt butter very fast.

Ultra thick and chewy brown butter blondies loaded with toasted walnuts and plenty of chocolate chips! They're practically begging to be served with a cold glass of milk. You can also use chocolate chunks ;)

I chose to bake my blondies in a loaf pan pan which resulted in SUPER thick and crispy edges and extremely soft centers, but you can also use an 8-inch square baking pan for a more uniformly even blondie. So ya know, options!

Ultra thick and chewy brown butter blondies loaded with toasted walnuts and plenty of chocolate chips! They're practically begging to be served with a cold glass of milk.

My biggest piece of advice when it comes to this recipe? Don’t over bake your blondies! When you pull them from the oven they may look a little wiggly wobbly in the center… this a very good thing, my friend. They firm up a great deal during the cooling process. Plus, I’m pretty sure no one has ever complained of a gooey blondie before. Ya feel me?! 🙂

P.S. These blondies – like most blondies – are VERY adaptable. If you don’t like walnuts, feel free to leave them out or substitute another nut in their place. If you don’t like semi-sweet chocolate, feel free to use milk chocolate or dark chocolate instead. I think you get my point?

Ultra thick and chewy brown butter blondies loaded with toasted walnuts and plenty of chocolate chips! They're practically begging to be served with a cold glass of milk.

Fresh from the oven, these blondies literally melt in your mouth. Thick, chewy, crunchy, loaded with chocolate, and perfect with a cup of coffee. They pretty much meet all of my breakfast/ snack/ dessert requirements.

Ultra thick and chewy brown butter blondies loaded with toasted walnuts and plenty of chocolate chips! They're practically begging to be served with a cold glass of milk. You can also use chocolate chunks ;)

More Blondies Recipes:

  • Salted Caramel Chocolate Pecan Brown Butter Blondies 
  • Super Easy Holiday M&M Blondies 
  • Brown Butter Bourbon Pecan Chocolate Chunk Blondies 
  • Chocolate Cranberry Walnut Blondies 
  • White Chocolate Butter Pecan Blondies 

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥

Ultra thick and chewy brown butter blondies loaded with toasted walnuts and plenty of chocolate chips! They're practically begging to be served with a cold glass of milk.

10 votes

Print

Brown Butter Walnut Chocolate Chip Blondies

Prep 10 mins

Cook 25 mins

Total 35 mins

Author Ashley Manila

Yield 8x8" pan

Thick and chewy brown butter blondies loaded with toasted walnut and chocolate chips!

Ingredients

  • 1/2 cup unsalted butter (1 stick)
  • 1 cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 cup flour (be sure not to pack your flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3/4 cup semi-sweet chocolate chips (or use chocolate chunks, which I do ALL the time!)
  • 1/2 cup toasted walnuts, chopped
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350 degrees (F). Line an 8x8 baking pan (or loaf pan) with parchment paper and spray parchment lightly with non-stick spray, set aside.
  2. Melt butter in a medium-sized skillet over medium heat. Continue cooking butter, stirring frequently, until it's a light amber color and smells slightly nutty. Remove from heat at once and cool for a few minutes before whisking in the brown sugar; beat until well combined. Add in the egg, beating until combined. Gently stir in the flour, baking powder, and cinnamon, being sure not to over mix. Fold in the chocolate chips and chopped walnuts.
  3. Bake for 25-28 minutes, or until the edges are firm and golden and the center is just slightly wobbly. Sprinkle with sea salt. Cool in pan for at least 15 minutes before cutting.

Notes

*Walnuts may be completely omitted, or may be replaced by another nut of your choice. *Be sure not to over bake the blondies; they are ready when the center is just set. Over baking will lead to dry blondies. *For ultra thick blondies, bake them in a loaf pan. *This post contains affiliate links

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1 blondie

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

13K Shares

Filed Under: Chocolate, Cookies, Snacks Tagged With: blondies, brown butter, brown butter blondies, chocolate chip, walnut, walnut blondies

Reader Interactions

Comments

  1. Anon says

    February 10, 2016 at 5:32 pm

    Hi how big are your cups?? Confused on how much butter, flour and sugar I would need

    Reply
    • bakerbynature says

      February 11, 2016 at 3:07 pm

      Hi Anon. A cup is 8 ounces. For the butter I use one stick, which is 4 ounces. The sugar and flour are measured in a standard American measuring cup.

      Reply
      • Loz says

        January 30, 2020 at 7:48 am

        Metric conversion:
        113g butter
        240g (or mls in a 250ml measuring cup) flour
        240g (or mls in a 250ml measuring cup) firmly packed light brown sugar
        2.5g baking powder
        2.5g cinnamon
        125g chocolate

        Reply
        • Miriam says

          May 17, 2020 at 4:50 pm

          The original recipe must be corrected to say 1/4 cup of butter.

          Reply
          • Anna says

            August 22, 2020 at 12:32 pm

            The recipe is ok. 1/2 cup of butter is 4oz.

        • Candice says

          May 20, 2020 at 2:01 pm

          120 g flour or 1 cup or 8 oz

          Reply
      • Bhavika says

        October 18, 2020 at 4:52 pm

        Pls can you suggest an alternate dor eggs …

        Reply
        • Marcella says

          December 1, 2020 at 6:39 pm

          I’m late but flax egg is good. Flax seed mixed with water

          Reply
  2. Kaylin says

    February 11, 2016 at 9:49 pm

    Came across this recipe while wandering on instagram. I’m excited to try it tonight in an 8×8 pan!

    Reply
    • bakerbynature says

      February 11, 2016 at 11:09 pm

      Yay! Can’t wait to hear how they turn out, Kaylin 🙂

      Reply
    • shailja says

      August 13, 2020 at 11:38 pm

      Can you please share substitute of egg in the recipe. We don’t eat eggs. Thanks

      Reply
  3. MaxineTherm says

    February 12, 2016 at 5:15 am

    I hope one of your exciting projects is a BOOK! I would buy it for everyone I know!!! Also, I made these today but added toffee bits. Oooomg so good. The edges were crispy but the center were so soft and buttery. Another winner from you!

    Reply
    • Maggie says

      September 10, 2019 at 11:44 pm

      These are the best! Just delicious – the salt makes the difference. My husband actually prefers them to Brownies – the highest accolade! I’m finding they need 22 minutes at 170C fan oven.

      Reply
  4. Kayle (The Cooking Actress) says

    February 13, 2016 at 3:02 am

    Oh Ashley I miss you! Just come to Ohio, ok? And bring blondies!

    Seriously these look phenomenal-they’re everything I love! And your pictures always make my mouth water!

    Reply
  5. Aaira says

    February 24, 2016 at 2:43 pm

    Hey! This recipe looks absolutely gorgeous and I can’t wait to try it.
    I have some brown butter lying on hand. Is it okay if I use that and if so, could you give me a measurement for it?

    Reply
    • bakerbynature says

      February 24, 2016 at 2:56 pm

      Hi Aaira. Yes, you can use it, just melt it first (on low heat so it doesn’t burn) and then use amount called for in the recipe.

      Reply
  6. Karly Campbell says

    April 5, 2016 at 7:04 pm

    Well, nuts. Looks like my diet’s going down the drain with this one! These are just too gooey and chocolatey to resist. YUM!

    Reply
  7. Emily says

    May 25, 2016 at 1:38 am

    I just made these and my batter is very thick. Also I am not seeing any salt in the recipe…. I spread them in the pan and we’ll see how they come out.

    Reply
    • bakerbynature says

      May 25, 2016 at 7:04 pm

      Hi Emily. The batter is very thick. How did they turn out?

      Reply
      • Emily says

        May 25, 2016 at 7:42 pm

        I ended up having to “press” them into the pan. They turned out good, but more like a square chocolate chip cookie. The top didnt get crackly like a normal brownie. My husband took them all to work and they were all gone in under an hour. They tasted good either way. I will make them again.

        Reply
  8. L.T. says

    July 21, 2017 at 2:43 pm

    I am glad I saved this to my sweet tooth pinterest board! Last night I made these delicious bars in an 8×8 pan and used the shortest recommended time. They were perfect with a crispy edge and soft and chewy center. My boyfriend and I ate them after 40 minutes out of the oven…with spoons…straight out of the pan…no shame! They are just as tasty the next day also (we didn’t eat the whole pan yesterday!). I have a love for pecans so I might switch from walnuts to pecans next time. Thank you for the recipe!

    Reply
    • bakerbynature says

      July 25, 2017 at 10:43 am

      Awesome! So happy they were a hit 🙂 And I think pecans would be delicious!!!

      Reply
  9. Jyoti says

    February 8, 2018 at 11:34 pm

    Big thumbs up . I tried your blondies recipe yesterday and it came out amazing. .. thank you for this amazing recipe..

    Reply
  10. Gidget the midget from Cali says

    June 26, 2018 at 12:34 am

    Omgosh…made these lovelies today along with some peanut butter cookies because my hungry teen grandson is coming to stay with me for a few days. These were absolutely scrumptious! While I’m a huge fan of cookies bars, these Blondies by far surpassed my expectations of a decadent dessert! GREAT recipe! Thanks for sharing!

    Reply
    • BakerbyNature says

      June 27, 2018 at 5:46 pm

      Glad you love the recipe! Thanks for letting us know!

      Reply
  11. Naomi says

    December 6, 2018 at 11:38 am

    I’ve made these and love them. Just wondering if I wanted to make them ahead, how long will they last in a container?

    Reply
  12. Lisa says

    December 22, 2018 at 6:27 am

    If I doubled this and baked in a 9 by 13 pan how much time should I add to baking?

    Reply
  13. Jennifer says

    December 30, 2018 at 4:48 pm

    I made these for Sunday night dessert. OMG between the nutty flavor from the walnuts being toasted and browning the butter, I’m totally on love not to mention the chocolate chips to! Thanks for the great recipe!

    Reply
  14. Jenna says

    December 30, 2018 at 5:25 pm

    Should the butter be measured once it’s melted or in a solid state?

    Reply
  15. Nebula says

    February 24, 2019 at 7:16 pm

    For this recipe what’s the substitute for egg tht is
    for vegetarians. Thanks

    Reply
  16. Nebula says

    February 24, 2019 at 7:18 pm

    What’s the substitute for an egg in this recipe for vegetarians .thanks

    Reply
  17. Fiona says

    March 3, 2019 at 11:01 am

    These tasted amazing! I was craving something sweet and decided to throw these together since I already had all of the ingredients. I was surprised by how easy and fast they were to make. My husband loved them so much that he licked the plate! Great recipe!

    Reply
  18. Brianna Evans says

    March 27, 2019 at 7:18 pm

    Has anybody made these in a 13×9 pan? Would I have to double or 1.5x the recipe and cook them at a different time?

    Reply
  19. Bridgid says

    April 21, 2019 at 5:59 am

    Hi! Which brand of chocolate chunks are you using? Thanks!

    Reply
  20. Lulu says

    May 4, 2019 at 10:39 pm

    Mine turned out perfectly! I would just leave the cinnamon out next time.

    Reply
  21. Shaann Yeow says

    July 29, 2019 at 7:03 am

    May I know bake with fan force on also for 25 min? Or can be shorter the baking time w fan force?

    Reply
  22. Rochelle says

    August 21, 2019 at 11:10 pm

    Awesome recipe! I didn’t really see a wiggle but baked till top was golden and still had a gooey center so it all worked out!

    Reply
  23. Martina says

    September 16, 2019 at 9:16 pm

    Do I need to melt 1 stick of butter or do I need that much of melted butter? Cause when I melt it, there is less of butter in volume…?

    Reply
  24. Kay says

    November 23, 2019 at 11:51 am

    Hi! What kind/brand of chocolate chunks are you using?

    Reply
  25. JennRenn says

    January 29, 2020 at 10:38 pm

    I made these at 9:30 at night! I had discovered the recipe via Instagram and just couldn’t stop thinking about them. I had read how swift and easy they were to make so I just did it and OH MY WORD! They are amazing!! I didn’t add walnuts as my 6 year old son doesn’t like nuts and added some white chocolate chunks with some 70% dark chocolate and love the mix of these 2. Thank you so much! NB I baked mine for 20 minutes on fan and they were cooked to fudgy perfection

    Reply
  26. Darae says

    March 19, 2020 at 10:02 pm

    Hello, I just tried making these and it was a fail I’m sure. I have Cookie dough instead of brownie batter it’s not close to brownie batter at all I followed The recipe to the T I’m not sure where I went Wrong. Please help!

    Reply
    • bakerbynature says

      March 23, 2020 at 6:44 pm

      Hi Darae. This is not a brownie recipe. It’s a blondie recipe, which is very similar to cookie bars. So the dough should resemble a thick cookie dough. I hope that helps!

      Reply
  27. Dayana Flores says

    April 6, 2020 at 9:50 pm

    Can we use a diferente kind of salt like coarse sea salt or fine sea salt? I cannot find flaky sea salt anywhere.

    Reply
    • bakerbynature says

      April 7, 2020 at 12:29 pm

      Sure! Or just skip it!

      Reply
  28. Shoug Al-Suwailem says

    May 19, 2020 at 11:43 pm

    Hello, can I use coconut sugar instead of light brown? Excited to make it!

    Reply
  29. vidushi luhariwala says

    May 20, 2020 at 4:35 am

    Substitute for eggs in the recipe?

    Reply
  30. Stefany Schuett says

    February 7, 2021 at 5:30 pm

    Hi Ashley! I have a question. You have different blondie recipes and I wanted to try this one out but I noticed it doesn’t use an extra egg yolk (like your other blondie recipe) and it uses baking powder (which in your other recipes you don’t add).
    I just would like to understand why is that.
    I love your blog, thanks!

    Reply
  31. Emily says

    February 10, 2021 at 1:46 pm

    What temperature to use for fan-force oven, and for how long please?

    Reply
  32. Lydia says

    February 16, 2021 at 1:16 am

    These were great! I left out the walnuts but next time I think I’ll toss in some toasted shredded coconut.

    Reply
  33. Rachel A says

    February 16, 2021 at 11:19 pm

    Yum! These blondies not only taste amazing but also have a great soft, chewy texture. I’m loving the edges! I was a little skeptical about the cinnamon, but it really brings the flavors together. Thank you!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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