Thick and chewy brown butter blondies loaded with toasted walnut and chocolate chips!
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
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.
*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
Serving Size1 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.
Recipe by Baker by Nature at https://bakerbynature.com/brown-butter-walnut-chocolate-chip-blondies/