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Homemade Brown Butter Walnut Chocolate Chip Blondies photo

Brown Butter Walnut Chocolate Chip Blondies

Indulge in these rich and gooey blondies with the nutty flavor of brown butter and crunchy walnuts!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter (1 stick)
  • 1 cup light brown sugar (packed)
  • 1 large egg (at room temperature)
  • 1 cup all-purpose flour (be sure not to pack)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3/4 cup semi-sweet chocolate chips (or chocolate chunks)
  • 1/2 cup toasted walnuts (chopped)
  • 1/2 teaspoon flaky sea salt

Equipment

  • Medium saucepan
  • Mixing bowl
  • Spatula
  • 9x9 inch baking pan
  • Measuring cups
  • Cooling rack

Method
 

  1. Step 1: Brown the Butter
    In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. This should take about 5-7 minutes. Be careful not to burn it! Once browned, remove from heat and let it cool slightly.
  2. Step 2: Mix the Wet Ingredients
    In a mixing bowl, combine the brown sugar and the browned butter. Stir until well combined. Add the egg and mix until fully incorporated.
  3. Step 3: Combine the Dry Ingredients
    In another bowl, whisk together the flour, baking powder, and cinnamon. Make sure there are no lumps.
  4. Step 4: Combine Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix!
  5. Step 5: Fold in Chocolate and Walnuts
    Gently fold in the chocolate chips (or chunks) and the toasted walnuts until evenly distributed throughout the batter.
  6. Step 6: Bake the Blondies
    Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the flaky sea salt on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the edges are golden and a toothpick inserted comes out with a few moist crumbs.
  7. Step 7: Cool and Slice
    Once baked, remove the pan from the oven and allow it to cool on a wire rack. Once completely cooled, lift the blondies out using the parchment paper and slice them into squares or rectangles.

Notes

  • Store blondies in an airtight container at room temperature for 3-4 days.
  • For longer storage, freeze wrapped blondies for up to 3 months.
  • Thaw frozen blondies at room temperature for a couple of hours.