Ingredients and Weight:
- Unsalted butter, 2 sticks (1 cup), divided
- Light brown sugar, packed, 1 cup
- Granulated sugar, 1 cup
- Vanilla extract, 1 tablespoon
- Large eggs, 2
- All-purpose flour, 1 1/2 cups
- Baking powder, 1 teaspoon
- Baking soda, 1/2 teaspoon
- Salt, 1/4 teaspoon
- Walnuts, chopped, 1 cup
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, melt 1 stick of butter over medium heat. Cook until butter foams and browns slightly, about 5 minutes. Pour browned butter into a large bowl and let cool for 5 minutes.
- Add the remaining stick of softened butter to the browned butter. Beat in both sugars until light and fluffy. Beat in the vanilla extract. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the blondies cool in the pan for 15 minutes before cutting into squares.
Nutritional Information:
Per serving (1/16th of a pan):
- Calories: 350
- Fat: 18g
- Saturated fat: 11g
- Cholesterol: 70mg
- Sodium: 110mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 26g
- Protein: 4g
Dish Characteristics:
- Rich, fudgy, and flavorful
- Topped with crunchy walnuts
- Perfect for a sweet treat or dessert
- Can be stored in an airtight container at room temperature for up to 3 days
User Comments:
"These blondies are the perfect blend of chewy and gooey. The brown butter adds a nutty and rich flavor that takes them to the next level."
"I love the contrast between the soft and chewy blondies and the crunchy walnuts."
"These are so easy to make and always a crowd-pleaser."
"The blondies turned out perfectly moist and flavorful. The browned butter really makes them special."
"I added some extra chocolate chips to mine for a decadent twist."
Special Precautions and Tips:
- Be careful not to overcook the butter, or it will burn.
- Let the browned butter cool slightly before adding it to the other ingredients, or the eggs will cook.
- Do not overmix the batter, or the blondies will be tough.
- For a gooier brownie, bake for a shorter amount of time. For a fudgier brownie, bake for a longer amount of time.
- Top the blondies with your favorite frosting, ice cream, or whipped cream.
