Blondies
These butterscotch-flavored blondies have a thin, crackly top like brownies, crispy edges, and a chewy center! They're incredibly easy to make, wildly addictive, and endlessly versatile—add white chocolate, nuts, or your favorite mix-ins. The brown butter step enhances the rich, nutty flavor, making these blondies irresistible!
Ingredients
- 125 g 8 tbsp unsalted butter
- 1 cup brown sugar light brown or regular, but not dark brown
- 1 large egg ~50g
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp kosher salt halve if using table salt
- 1 ½ cups mix-ins of choice:
- 1 cup white chocolate chips
- ½ cup chopped walnuts
- Optional: ¼ tsp sea salt flakes for sprinkling
Instructions
- Preheat & Prep: Preheat oven to 180°C (350°F) or 160°C (fan-forced). Grease and line an 8-inch (20 cm) square baking pan with parchment paper.
- Toast Nuts (Optional): Spread walnuts on a baking tray and roast for 5 minutes. Let cool.
- Brown the Butter: In a light-colored saucepan, melt butter over medium-high heat. Reduce to medium and simmer for 3-4 minutes, stirring occasionally, until golden brown with a nutty aroma. Immediately transfer to a bowl, including the browned bits.
- Mix Batter: Stir brown sugar into hot butter. Let cool for 3 minutes. Add egg and vanilla, mixing until combined. Stir in flour and salt until a thick dough forms. Fold in chocolate chips and walnuts.
- Bake: Spread batter into the pan, smoothing the surface. Bake for 25 minutes, until edges are golden and the top has a thin crackly layer.
- Cool & Serve: Let cool in the pan for 10 minutes, then transfer to a cutting board. Cool another 10 minutes before slicing into 16 squares. Sprinkle with sea salt flakes if desired.
Notes
- For extra chewiness, slightly underbake—the center will firm up as it cools.
- Mix-in ideas: Dark chocolate, pecans, macadamia nuts, or even dried fruit!
- Storage: Keep in an airtight container for up to 4 days or freeze for longer storage.