One-Bowl Brown Butter Walnut Blondies
These one-bowl brown butter walnut blondies are fudgy, gooey, and light, bursting with a nutty, toffee-like, and roasted flavor. Because of the walnuts, they have a delightful chewy and crunchy texture, making them a decadent and cozy treat. Small-batch recipe (04 pieces) included!
Equipment
- 01 Weighing Scale
- 01 Chopping board and knife
- 01 Baking Sheet or Tray
- 01 7-inch or 8-inch Square Cake Pan
- 01 Off-set Spatula optional
- Parchment Paper
- Mixing Bowls
- Spatulas
- Whisk
Ingredients
- 62 grams All-Purpose Flour
- 82 grams Whole Eggs
- 160 grams Unsalted butter, browned*
- 84 grams Dark Brown Sugar*
- 84 grams Castor Sugar or Superfine Sugar
- 125 grams Walnuts lightly roasted
- 02-05 grams Pure Vanilla Extract or vanilla bean paste
- 01 grams Salt
Instructions
Preparation
- For the roasted walnuts -
- Preheat the oven to 180°C.
- Line a baking sheet with parchment paper.
- Once preheated, weigh and transfer the walnuts to the sheet.
- Spread the walnuts in a single layer.
- Roast them for 10 minutes till they are golden brown in colour. Avoid roasting them for longer as they will end up becoming bitter.
- Let them cool completely and then roughly chop them. Set aside.
- For the browned butter -
- Brown the butter for the blondies using the instructions found in this post. Weigh about 15g extra of the quantity needed as the butter quantity decreases after browning.
- While browning the butter add about a tablespoon of walnuts into the butter to help bring out the walnut flavour.
- Once prepared, weigh and transfer the brown butter (quantity mentioned in the recipe) to the bowl and set aside to cool a little.
- For the brown butter walnut blondies -
- Preheat the oven to 180°C.
- Line a 7-inch or 8-inch square cake pan with parchment paper with an overhang. Learn how to line cake pans here
- Weigh the all-purpose flour and salt in a bowl. Mix with a spoon and set aside.
- Weigh the whole eggs and pure vanilla extract in a bowl.
- Weigh the dark brown sugar and castor sugar and set aside.
Method
- In a bowl, whisk the egg, pure vanilla extract and sugars till frothy and combined.
- While whisking, pour in the brown butter in a slow and steady motion into the mixture.
- Whisk till combined completely.
- Whisk in the dry ingredients till just combined.
- Gently fold in the roasted walnuts. The batter will be thick.
- Transfer the blondie mixture into the prepared pan and spread evenly with a spatula or off-set spatula.
- Bake at 180°C for about 25 minutes.
- Usually, I test this by gently tipping the pan in one direction and if the blondie hasn’t moved towards that direction, especially in the centre, then it has baked completely. I avoid using a toothpick because the centre will be a little gooey even if it's baked well as it is meant to be that way.
- If the blondies are not baked after 30 minutes, bake them in 5 minute increments till the blondie is firm.
- Let them cool completely in the pan before demoulding. I prefer cooling it overnight to avoid damage.
- Cut with a sharp and hot knife. Serve with a scoop of vanilla ice cream.
- Enjoy!
Notes
- How to brown butter - Before browning the butter, weigh about 15g extra of the quantity needed as the butter quantity decreases after browning.
- Dark brown sugar - I highly recommend using dark brown sugar for the best flavour but you can also use light brown sugar.
- Storage instructions –
- These blondies are best stored at room temperature, in a cool area and away from direct sunlight. The blondies stay fresh for a week at room temperature.
- For longer storage, store them in the refrigerator for about 2 weeks. Before consuming, thaw and reheat them for a few minutes before serving.
- Freezing Instructions – To freeze your blondies always wrap them well in cling wrap and then transfer it to a zip-lock bag, This will prefer its taste and flavours. You can freeze them for a month but make sure to label the blondies with the date of prep, date of expiry and if they contain eggs. Before consuming, thaw them in the refrigerator and then heat them in the microwave or oven.
- Ingredient Substitution & Weighing Guide - Read it here
- Small-batch recipe - refer to the instructions given above (5x5 inch square cake pan)
| Brown butter walnut blondies - ingredients | Brown butter walnut blondies - quantity |
|---|---|
| All Purpose Flour | 25 |
| Eggs | 32 |
| Unsalted butter, browned* | 64 |
| Dark Brown Sugar | 33 |
| Castor Sugar or Superfine Sugar | 33 |
| Walnuts, lightly roasted | 50 |
| Pure Vanilla Extract | 1 |
| Salt | 1 |