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.
Stefany Schuett says
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!
vidushi luhariwala says
Substitute for eggs in the recipe?
Shoug Al-Suwailem says
Hello, can I use coconut sugar instead of light brown? Excited to make it!
Dayana Flores says
Can we use a diferente kind of salt like coarse sea salt or fine sea salt? I cannot find flaky sea salt anywhere.
bakerbynature says
Sure! Or just skip it!
Darae says
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!
bakerbynature says
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!
JennRenn says
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
Kay says
Hi! What kind/brand of chocolate chunks are you using?
Martina says
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…?
Rochelle says
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!
Shaann Yeow says
May I know bake with fan force on also for 25 min? Or can be shorter the baking time w fan force?