Brown Butter Blondie Bars With White Chocolate & Walnuts

Try my delicious brown butter white chocolate walnut blondies with hints of cinnamon. They’re easy to make and bursting with flavor.

Blondies are brownies made with brown sugar and vanilla instead of cocoa and white sugar.

These white chocolate walnut blondie bars are delicious and very easy to make. They’re popular year-round but seem especially satisfying as a fall dessert with a mug of hot custard milk.

You can also add additional toppings and fillings (see variations below) depending on what you have on hand.

If you love this dessert, try my brownie buckeye cupcakes, ice cream bread recipe, pumpkin spice bundt cake, my old-fashioned apple cake, or my decadent no-bake chocolate ganache tart.

Equipment

Ingredients

  • all-purpose flour | you can also substitute the all-purpose flour with your favorite gluten-free flour designed for baking.
  • baking powder
  • nutmeg | freshly grated (with a micro planer) nutmeg is much better than preground nutmeg.
  • cinnamon
  • brown sugar | do not use white sugar, blondies are elevated by their use of brown sugar, and I prefer the darkest kind.
  • butter, browned | browned butter adds a nutty, deep flavor to recipes and baked goods. You can also use softened or melted butter, but I recommend you take a few minutes and brown your butter.
  • egg
  • heavy cream | you can also use whole milk; I do not recommend skim or plant milks.
  • chopped walnuts | you can use your favorite nuts instead. Some that are delicious in this recipe: pecans, peanuts, and hazelnuts.
  • white chocolate chips | I prefer to use chopped white chocolate chunks instead of chips, but you can use whatever is easiest. You can also swap the white chocolate with peanut butter chips, milk chocolate, caramel chips, or dark chocolate.

See the recipe card for exact quantities.

Instructions

Ingredients added into a glass mixing bowl.

Ingredients being thoroughly whisked until blended.

Preheat the oven to 350 degrees. Grease an 8×8 baking pan with butter or line it with parchment paper. Set aside.

Combine flour, baking powder, nutmeg, cinnamon, and brown sugar in a medium mixing bowl. Set aside.

An egg cracked into a glass mixing bowl.

Dry ingredients added into the bowl with the beaten egg.

The dry and wet ingredients mixed in the glass bowl.

White chocolate chips and walnuts added into the blondie batter.

In a large mixing bowl, mix together egg, heavy cream, and butter. 

Mix dry ingredients slowly into the wet ingredients until just incorporated.

Add in chopped walnuts and white chocolate chips.

Raw blondie batter into a cake pan lined with parchment batter.

Pour the batter into the 8×8 pan and spread it evenly.

Bake for 30 minutes or until a toothpick comes out clean. 

Hint: instead of cream, use eggnog for an even richer and more decadent blondie.

Finished and cooled blondies sliced and ready to serve on parchment paper and a wire rack.

Substitutions & Variations

  • Eggnog Blondies | Substitute heavy cream with eggnog, alcoholic or not.
  • Gluten-Free | Use a gluten-free flour mix intended for baking to make these blondies.

Storage & Freezing

Store on the counter in an airtight container for 3-5 days.

Three white fluted plates, each one has a blondie brownie on it.

Looking for other recipes like this? Try these:

Three blondies stacked on top of white plates.

Brown Butter Blondie Bars With White Chocolate & Walnuts

Try my delicious brown butter white chocolate walnut blondies with hints of cinnamon. They're easy to make and bursting
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: fall dessert
Servings: 9
Calories: 399kcal
Author: Jana Dziak

Equipment

  • 8×8 baking dish

Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • ¾ cup dark brown sugar
  • ¾ cup butter browned
  • 1 large egg
  • ½ cup heavy cream
  • ½ cup chopped walnuts
  • ½ cup qhite chocolate chips

Instructions

brown butter:

  • Place the butter in a pan over medium heat and stir butter the entire time to keep it moving. Once its melted, the butter will begin to foam and sizzle. Keep stirring. In about 5–8 minutes, the butter will start to turn golden brown and some of the foam will subside. It will smell intensely buttery and nutty.
  • Immediately remove the pan from heat and pour the browned butter into a heatproof bowl to stop the cooking.
  • Allow butter to cool to room temperature before using; the refrigerator will speed the cooling process, but don't let it harden!
  • Preheat the oven to 350 degrees.
  • Grease an 8×8 baking pan with butter or line it with parchment paper. Set aside.
  • Combine flour, baking powder, nutmeg, cinnamon, and brown sugar in a medium mixing bowl. Set aside.
  • In a large mixing bowl, mix together egg, heavy cream, and butter. 
  • Mix dry ingredients slowly into the wet ingredients until just incorporated.
  • Add in chopped walnuts and white chocolate chips.
  • Pour the batter into the 8×8 pan and spread it evenly.
  • Bake for 30 minutes or until a toothpick comes out clean. 

Notes

Substitutions & Variations
Eggnog Blondies | Substitute heavy cream with eggnog, alcoholic or not.
Gluten-Free | Use a gluten-free flour mix intended for baking to make these blondies.
Storage & Freezing
Store on the counter in an airtight container for 3-5 days.

Nutrition

Calories: 399kcal | Carbohydrates: 36g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 163mg | Potassium: 115mg | Fiber: 1g | Sugar: 24g | Vitamin A: 673IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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