Introduction

Blondies are a deliciously rich and buttery twist on the classic brownie, bursting with sweet white chocolate and crunchy walnuts. This recipe features browned butter for a deep, nutty flavor that makes these treats truly irresistible. Perfect for satisfying your sweet tooth with a chewy, golden-baked delight.

A close-up image of a freshly baked blondie cut into square pieces laid out on a white marbled surface. Each blondie square has a golden-brown color with scattered white chocolate chips visible throughout. The texture looks soft and chewy with a slightly crisp top sprinkled generously with coarse sea salt flakes. One blondie piece is lifted up, showing its thickness and a smooth, dense inside, held near a large silver knife with a wooden handle resting on the blondie bars. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

125g (8 tbsp or 1 US stick) unsalted butter
1 cup brown sugar (light brown sugar also works)
1 large egg (~50g/2 oz)
1 tsp vanilla extract
1 cup flour (plain/all-purpose)
1/4 tsp cooking salt or kosher salt (halve if using table salt)
1 cup white chocolate chips
1/2 cup walnuts, roughly chopped
1/4 tsp sea salt flakes (optional)

Instructions

Step 1: Preheat your oven to 180°C (350°F), or 160°C for fan-forced ovens. Grease a 20 cm (8”) square pan with butter and line it with baking paper.
Step 2: Toast the walnuts by spreading them on a tray and roasting for 5 minutes. Remove and let cool.
Step 3: Brown the butter: Place butter in a light-colored saucepan over medium-high heat. Once melted, reduce heat to medium and simmer gently, stirring occasionally, until foamy with golden specks and a nutty aroma (about 3–4 minutes). Pour immediately into a bowl, including all the browned bits.
Step 4: Add brown sugar to the warm butter and stir until combined. Let cool for 3 minutes. Mix in the egg and vanilla extract until smooth. Stir in the flour and salt until thick and dough-like. Fold in the white chocolate chips and toasted walnuts.
Step 5: Transfer the batter to the prepared pan and spread evenly, smoothing the top with your hands or a spatula. Bake for about 25 minutes or until the edges are golden and the surface has a thin, crackly layer.
Step 6: Let the blondies rest in the pan for 10 minutes before transferring to a cutting board. Cool for at least 10 more minutes to set properly. Sprinkle with sea salt flakes if desired, cut into squares, and enjoy!

Tips & Variations

Don’t skip browning the butter—it adds a rich, nutty depth that makes these blondies special.
Light brown sugar works well if you can’t find dark brown sugar; it just gives a milder molasses flavor.
Try swapping walnuts for pecans or macadamia nuts for a different crunch.
For an extra indulgence, fold in some butterscotch or caramel chips along with the white chocolate.

Storage

Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep them soft, bring to room temperature before serving. You can also freeze cut blondies for up to 2 months; thaw overnight in the fridge and warm slightly before eating.

How to Serve

A close-up view of a stack of four square blondies with visible pieces of white nuts inside, showing a golden brown color with a slightly crumbly texture. The top blondie piece is decorated with three small white chocolate chips, and a few more white chocolate chips and coarse salt flakes are scattered on and around the stack. The blondies have a dense, chewy look, with textured surfaces that show nut pieces clearly throughout. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to half or omit it altogether to avoid the blondies becoming too salty.

How do I know when the blondies are done baking?

The edges should be lightly golden, and the top will have a thin, crackly layer. The center will still be soft but not wet—when you gently press the surface, it should spring back slightly.