These brown butter blondies are fudgy, moist, and filled with roasted hazelnuts and dark chocolate chunks for an ooey-gooey treat. They’re packed with that rich caramelized flavor!
- 3 oz white chocolate, coarsely chopped (85g)
- 7 tablespoons salted butter, browned (100g) - (Check instructions for browning)
- 2 large eggs, at room temperature
- ½ cup packed light brown sugar (110g)
- ¼ cup granulated sugar (50g)
- 1 teaspoon pure vanilla extract (5ml)
- ¼ teaspoon salt
- 1 cup all-purpose flour (142g)
- 1 cup dark chocolate chunks (142g)
- ½ cup chopped roasted hazelnuts (70g)
Start by preheating your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang along the sides.
For the browned butter:
Melt the butter over medium heat in a stainless steel saucepan. Keep an eye on it, ensuring even cooking. As it simmers, stir constantly to prevent bits from catching at the bottom. Watch for the color change – it'll turn golden with brown flecks and a nutty smell.
Transfer the browned butter to a clean bowl, let it cool for 2 minutes, then add the chopped white chocolate. Stir until smooth. It doesn't need to be completely cooled for the recipe.
Making the blondie batter:
Whisk the eggs, both sugars, and vanilla vigorously in a large mixing bowl until pale and thick. Add salt and the melted white chocolate mixture, mixing well. Gently fold in the flour. Add dark chocolate chunks and chopped hazelnuts, folding them in evenly.
Spread the batter evenly in your prepared pan. Sprinkle extra chocolate chunks and hazelnuts on top. Bake for 23-26 minutes until the top is shiny, golden, and crackly, but the center is still soft. Avoid overbaking. Let the blondies cool completely on a wire rack before slicing. Enjoy these delights with a glass of cold milk!
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