recipe: becca's blondies
a follow up to becca's brownies
blondies
I know y’all love my brownie recipe (I do too!). But if I had to choose, I might choose a blondie over a brownie. This simple and quick recipe makes a pan of thick and chewy blondies full of chopped white chocolate and toasted walnuts. They’ve got a sweet, nutty, deep flavor with just a bit of saltiness to keep your tastebuds entertained.
for the dough
6 tablespoons unsalted butter
3/4 cup (97g) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup (150g) light brown sugar
1 large egg
1 large egg yolk
1-1/2 teaspoons vanilla extract
3 oz (about 1/2 cup) coarsely chopped white chocolate
1/3 cup toasted & coarsely chopped walnuts
the how-to:
Preheat the oven to 350 degrees F. Line an 8x8” square baking pan with a long strip of parchment paper cut to the width of the pan and hangs over two sides. Grease the pan and parchment paper.
Heat a small pot over medium heat. Add the butter and heat until it’s brown and nutty, stirring often. Watch it carefully, and turn off the heat as soon as it reaches a deep caramel color. Pour it into a bowl and set it aside to cool slightly.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the brown sugar and browned butter until combined (it won’t be smooth at this point - it’s okay). Whisk in the egg, egg yolk, and vanilla extract until smooth. Add the flour mixture and stir with a rubber spatula to combine. Fold in the chopped white chocolate and walnuts.
Pour the batter into your prepared pan and spread it out all the way to the edges of the pan in an even layer. Bake at 350 degrees F for 25-28 minutes, until golden, slightly crackly, and a tester inserted in the center comes out mostly clean with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing (but yes, you can eat these warm if you want to!).
store in an airtight container out on the counter for up to 5 days
a few notes:
Yes you can use white chocolate chips in this recipe - you’ll need about ½ cup.
Please don’t leave the walnuts out unless you really really don’t like walnuts! Their toasty flavor is essential here! And if you really love walnuts - bump it up to a 1/2 cup.
To toast your walnuts: Preheat the oven to 350 degrees F and spread the walnuts in a single layer on your baking sheet. Bake for 8-10 minutes, tossing the nuts around every couple of minutes to make sure everything toasts evenly. Continue with the recipe.
xoxo,
your favorite becca
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Yay to walnuts! ☺️