Blondies always get overlooked for
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brownies, which we just don’t get. When you’re making a classic blondie, browning the butter for its distinctive nutty flavor is a must, as is using white chocolate chips and toasted walnuts. Best topped with a scoop of vanilla ice cream.
You can change up this base recipe however you want. We love subbing in butterscotch, peanut butter, or dark chocolate chips and pecans, peanuts, or pistachios for the walnuts.
Ingredients
- Cooking spray
- 1/2 c.(1 stick) butter
- 3/4 c.packed brown sugar
- 1/4 c.granulated sugar
- 1large egg
- 2 tsp.pure vanilla extract
- 1/2 tsp.kosher salt
- 1 c.all-purpose flour
- 1 c.white chocolate chips
- 1/2 c.chopped toasted walnuts
- Ice cream, for serving (optional)
- Warmed caramel, for serving (optional)
Directions
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- Step 1
Preheat oven to 350º. Line an 8″-x-8″ pan with parchment paper and grease with cooking spray.
- Step 2In a small saucepan over medium heat, melt butter. Cook, swirling pan occasionally, until deep golden bits collect on bottom of pan and butter smells nutty. Remove from heat immediately and let cool slightly.
- Step 3In a large bowl, whisk together browned butter and sugars. Stir in egg, vanilla, and salt, then add flour, stirring until just combined. Fold in white chocolate chips and walnuts.
- Step 4Press batter into prepared pan and smooth top. Bake until golden around edges and a toothpick inserted until center comes out with a few moist crumbs attached, 20 to 25 minutes.
- Step 5Let cool completely before slicing into squares and serving with ice cream and caramel, if desired.
- Step 1
