If you need a tried and true no-fail blondies recipes, here's one for Brown Butter Blondies with White Chocolate and Macadamia Nuts. I love this recipe because it's one where the brown butter flavor really comes through. And of course you can't really go wrong with white chips and macadamia nuts either.
These are chewy brown butter blondies made in one bowl, and no mixer required. They have a deep brown butter and sugar flavor, crisp edges, soft centers, and crunch from the white chocolate and macadamias. I did use white chocolate chips rather than actual white chocolate and they worked just fine.
Brown Butter Seasoning
If you look closely at the pictures of the blondies, you may notice I stuck a pecan on top of some of them. The reason is I did a little experiment. I added some McCormick Brown Butter seasoning to a portion of the batter just to see if it would enhance the flavor. Well, it didn't. I keep adding this seasoning to baked goods to see if it does anything, but so far it does not rival the flavor of browned butter at all. Plus the blondies already have plenty of flavor. However, if you have any tips for using this stuff send them my way.
Brown Butter Blondies FAQ
I was in the mood to put this in FAQ form for some reason, so here it is.
Yes, you can double everything and bake 24–30 minutes. Look for set edges and a slightly soft center.
Nope! A whisk and spatula are perfect. The batter should be thick but spreadable.
You can use dark sugar but the blondies will be softer and some of the browned butter flavor will get lost in the extra molasses flavor. I recommend light brown
Watch for amber color and fragrant, nutty aroma with golden milk solids. If the solids turn dark brown quickly, remove from heat and proceed. Also, it's interesting to note (to me, at least) how some brands of butter brown a lot quicker. Kerrygold and Plugra have more milk solids and less water and tend to brown a lot faster than grocery store butters. Land o Lakes usually browns quicker too, but for some reason my last batch took a long time to brown.
Recipe
Brown Butter Blondies With Macadamia Nuts and White Chocolate
Ingredients
- ½ cup unsalted butter (114 grams)
- 1 cup packed light brown sugar (210 grams)
- 1 large large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour (140 grams)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt plus flaky salt for topping
- ½ cup white chocolate chips or chunks (85 grams)
- ½ cup lightly salted chopped macadamia nuts (65 grams)
- ⅛ teaspoon flaked sea salt (like Maldon) for topping
Instructions
- Preheat oven to 350°F. Line an 8-inch square pan with parchment paper. The way My favorite method as of late is to just scrunch up a square of parchment then pull it flat again and stick it in the pan.
- In a saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter is golden brown and smells nutty (3–5 min).
- Pour browned butter into a mixing bowl. Stir in brown sugar until smooth. Let cool 5 minutes.
- Whisk in egg and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to wet ingredients and stir just until combined.
- Fold in white chocolate and macadamias.
- Spread batter evenly in pan. Sprinkle lightly with flaky salt. You can sprinkle it on before or after or both depending on how salty you like the bars.
- Bake 22–26 minutes, or until the edges are set and the center looks slightly underdone (it will firm as it cools).
- Let cool completely before cutting into squares.
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