Recipe Index

Ingredients

• 8 tbsp (1 US stick) unsalted butter
• 1 cup brown sugar ((light brown sugar also ok, but not dark brown))
• 1 large egg ((~2 oz))
• 1 tsp vanilla extract
• 1 cup flour (plain/all-purpose)
• 1/4 tsp cooking salt / kosher salt ((halve for table salt))
• 1 cup white chocolate chips
• 1/2 cup walnuts (roughly chopped)
• 1/4 tsp sea salt flakes

Method

1. Heat the oven to 350°F, grease a 8 in square pan with butter and line it with baking paper.
2. Spread the walnuts on a tray and toast them in the oven for 5 minutes, then tip them out and let them cool while you brown the butter.
3. Melt the butter in a light-coloured saucepan over medium-high heat, lower the heat to a gentle simmer for 3 to 4 minutes, stirring now and then, until it foams, smells nutty and shows little golden specks.
4. Pour the browned butter with all its golden bits into a bowl, stir in the brown sugar with a wooden spoon, and leave the mixture to cool for 3 minutes.
5. Mix the egg and vanilla extract into the cooled butter and sugar until the blondie base is combined.
6. Add the flour and the cooking salt and mix until the batter becomes very thick, almost like a rollable cookie dough.
7. Fold the white chocolate chips and the cooled toasted walnuts through the thick brown-butter batter.
8. Scrape the batter into the prepared pan, smooth its surface flat, and bake the blondies for 25 minutes, until the edges tint gold and a paper-thin crackly layer forms on top.
9. Rest the pan for 10 minutes, lift the blondies onto a cutting board, cool them for at least 10 minutes more so they are not soft and smeary, then sprinkle with sea salt flakes and cut the slab into 16 squares.

Prep: 15 min · Cook: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data