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why make this recipe
Blondies are a delightful treat that is loved by many. They are easy to make and offer a lovely twist on the traditional brownie. Instead of chocolate, blondies are filled with a rich, buttery flavor along with sweet white chocolate chips and crunchy walnuts. This makes them perfect for any occasion, from a cozy night in to a gathering with friends. Plus, they come together quickly, making them an ideal dessert for busy bakers!
how to make Blondies
Ingredients :
- 125g/8 tbsp (1 US stick) unsalted butter (Note 1)
- 1 cup brown sugar (light brown sugar also ok, but not dark brown)
- 1 large egg (~50g/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
Directions :
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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).
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Toast walnuts (Note 3) – Spread the walnuts on a tray and roast for 5 minutes. Remove from the oven and cool.
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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 simmers 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.
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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.
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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.
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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!
how to serve Blondies
Blondies are best served warm or at room temperature. You can enjoy them as they are, or serve them with a scoop of vanilla ice cream for a delicious dessert. They also pair well with a hot cup of coffee or a chilled glass of milk.
how to store Blondies
Store your blondies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just wrap each piece in plastic wrap and place them in a freezer-safe container. They will keep well in the freezer for up to 2 months.
tips to make Blondies
- Make sure to brown the butter carefully to get that nutty flavor. Watch it closely so it doesn’t burn.
- If you like more texture, you can add more walnuts or even try different nuts like pecans.
- Cutting the blondies into squares while they are slightly cooled helps keep their shape.
variation (if any)
For a fun twist, try adding different kinds of chocolate chips like milk chocolate or dark chocolate. You can also experiment with adding a bit of caramel for extra sweetness.
FAQs
Can I use white sugar instead of brown sugar?
Using white sugar will give a different flavor and texture. Brown sugar adds moisture and a hint of caramel taste, which is key for blondies.
Can I make them without nuts?
Yes! You can simply leave out the walnuts if you prefer a nut-free version.
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How do I know when the blondies are done?
Look for a light golden color on the edges, and a paper thin crackly surface. A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.
Blondies
Ingredients
For the Blondie Batter
- 125 g unsalted butter 1 US stick
- 1 cup brown sugar light brown sugar also ok, but not dark brown
- 1 large egg (~50g/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 optional topping
Instructions
Preparation
- 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.
- Toast walnuts by spreading them on a tray and roasting for 5 minutes. Remove from the oven and cool.
- Brown the butter: Place the butter in a silver saucepan over medium high heat. Once melted, lower the heat to medium and simmer for 3 to 4 minutes, stirring until it smells nutty with golden specks.
- In a bowl, combine the hot butter with sugar and mix. Leave to cool for 3 minutes.
- Add the egg and vanilla to the sugar-butter mixture, and mix until combined.
- Add flour and salt. Mix until thick, almost like roll-able cookie dough. Stir in chocolate chips and walnuts.
Baking
- Scrape the batter into the prepared pan, spread and smooth the surface.
- Bake for 25 minutes or until the edges are lightly golden and surface has a crackly layer.
- Let rest in the pan for 10 minutes before lifting onto a cutting board.
- Cool for at least another 10 minutes, sprinkle with salt flakes if using, then cut into squares.