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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!
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!
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.
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!
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?
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.
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. ♥
Brown Butter Walnut Chocolate Chip Blondies
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
- 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.
- 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.
- 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.
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!
Glad you love the recipe! Thanks for letting us know!
Big thumbs up . I tried your blondies recipe yesterday and it came out amazing. .. thank you for this amazing recipe..
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!
Awesome! So happy they were a hit 🙂 And I think pecans would be delicious!!!
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.
Hi Emily. The batter is very thick. How did they turn out?
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.
Well, nuts. Looks like my diet’s going down the drain with this one! These are just too gooey and chocolatey to resist. YUM!
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?
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.
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!
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!
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.
Came across this recipe while wandering on instagram. I’m excited to try it tonight in an 8×8 pan!
Yay! Can’t wait to hear how they turn out, Kaylin 🙂
Can you please share substitute of egg in the recipe. We don’t eat eggs. Thanks
Hi how big are your cups?? Confused on how much butter, flour and sugar I would need
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.
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
The original recipe must be corrected to say 1/4 cup of butter.
The recipe is ok. 1/2 cup of butter is 4oz.
120 g flour or 1 cup or 8 oz
Pls can you suggest an alternate dor eggs …
I’m late but flax egg is good. Flax seed mixed with water