Blondies
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Cooling
10 mins
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Servings
16
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Course
Baked Goods
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Cuisine
American
Blondies
Description
This recipe uses butter browned to develop a nutty, deep flavor that infuses the blondie batter. Combined with brown sugar, eggs, vanilla, flour, and salt, the batter turns thick and cookie dough–like. White chocolate chips add pockets of creaminess, and toasted walnuts bring crunch and a roasted note.
Before mixing, walnuts are lightly toasted to optimize their flavor and texture. The batter is spread evenly in the pan and baked to a golden finish. The finished blondies have a moist, chewy interior with a rich butter and sugar foundation.
Serving at room temperature allows the flavors and textures to be fully appreciated. Leftovers keep well in an airtight container for several days; refrigeration is advisable in warmer conditions and they should be eaten at room temperature for optimal texture. The ingredient amounts are slightly rounded for convenience, with practical notes on butter weights and chocolate chip packaging typical in Australian kitchens.
Ingredients
- 125g/8 tbsp (1 US stick) butter Note 1, unsalted
- 1 cup brown sugar , (light brown sugar also ok, but not dark brown)
- 1 egg ~50g/2 oz, large
- 1 tsp vanilla extract
- 1 cup flour , plain/all-purpose
- 1/4 tsp kosher salt halve for table salt, or cooking salt
Add-ins - 1 1/2 cups "anything you want", I used:
- 1 cup white chocolate chips
- 1/2 cup walnuts , roughly chopped
Optional sprinkling:
- 1/4 tsp sea salt flakes
Instructions
- Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 20 cm/8" square pan with butter and line with baking paper (parchment paper).
- Toast walnuts (Note 3) - Spread the walnuts on a tray and roast for 5 minutes. Remove from the oven and cool.
- Browned butter (don't skip this step): Place the butter in a silver saucepan (not black) over medium high heat. Once melted, lower the heat to medium so it's simmer gently. Simmer for 3 to 4 minutes, stirring every now and then (it will go foamy), until it smells nutty and you see little golden specks in the butter. Immediately pour the butter and all the golden bits into a bowl.
- Batter: Add the sugar into the hot butter and mix to combine using a wooden spoon. Leave to cool for 3 minutes. Add the egg and vanilla, mix until combined. Add the flour and salt, and mix to combine. It will be very thick, almost like roll-able cookie dough. Add the chocolate chips and walnuts and mix through.
- Bake: Scrape into the prepared pan, spread and smooth the surface (I use my hands). Bake for 25 minutes or until the edges are lightly tinged with gold and the surface has a paper thin "crackly" layer.
- Rest in the pan for 10 minutes before lifting onto a cutting board. Cool for at least another 10 minutes (else it's still a bit too soft and smeary), sprinkle with salt flakes (if using). Cut into 16 squares or 9 giant squares, then devour!
Notes
- Use half a standard 250g block of unsalted butter (125g) for convenience; this amount works well in the recipe.
- Toast nuts before adding to enhance their aroma and crispness, improving overall flavor.
- The recipe’s chocolate chip quantity is rounded to typical pack sizes, so slight variation is acceptable.
- Store blondies in an airtight container for up to 5 days; refrigerate if ambient temperatures are high and bring to room temperature before serving.
User Reviews
Overall Rating
4.9
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