Blondies can be boring and dry. Not these bad boys, though!
Packed full of white chocolate, nuts, with a base including tahini and browned butter, these blondies have a butterscotchy, nutty flavour.
Baked correctly, blondies are the butterscotchy cousin to the brownie; equally fudgey, and equally delicious!
Don’t Overbake Blondies!
Underbaking is crucial. Overbaking will result in dry blondies, which are not desirable!
The Baking Pan
I’ve said it before and I’ll say it again: glass pans are not for baking. Use a light-coloured metal baking pan to ensure these actually bake through, without becoming gummy or weirdly textured.
I’ve only tested this recipe using an 8-inch pan, so I can’t say for sure if a larger or smaller pan will work – just note that if you try, your bake time will be longer for a smaller pan or shorter for a larger pan.
Do I Have to Use White Chocolate and Nuts? Can I Change the Mix-Ins?
Mix in whatever you like! Get creative! Try different nuts, bacon, dried fruits – whatever your heart desires. Just stick to the same total weight of mix-ins as noted in the recipe, for best results.
Do I Really Need the Flaky Salt on Top?
Yes. Okay no, you don’t need it, but it’s my favorite part of the blondies! It brings all the flavors together, balances the sweetness perfectly, and adds another burst of fun. I really recommend trying it.
More Recipes to Try:
- Cookie Butter Blondies
- Cinnamon Roll Blondies
- Bourbon Turtle Brownies
- Easy Homemade Brownies
- Apple Crisp Bars
Blondies
Ingredients
- 165 grams butter
- 80 grams pecans/walnuts/pistachios, roughly chopped
- 225 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 225 grams light brown sugar
- 2 large eggs, room temperature
- 2 Tablespoons tahini
- 1 teaspoon vanilla extract
- 175 grams white chocolate, roughly chopped (not chips)
- Flaky sea salt, to top
Instructions
- Melt the butter over a medium-low heat. It will bubble and start to foam. Once the foam has started to die down, watch it very closely. Stirring occasionally, continue to cook until the butter smells nutty, looks golden brown, and there are visible browned bits on the bottom. Remove from heat and pour into a large mixing bowl, scraping all those browned bits into the bowl. Set aside to cool.
- Toast the nuts you are using in a dry pan, or under the broiler on low, for just a couple of minutes, watching carefully, until they smell nutty and are light golden brown. Set aside.
- Preheat the oven to 400°F / 205°C. Line an 8-inch / 20cm square light-colored metal pan with nonstick foil or parchment paper, overhanging a little on the sides for easy removal later. Secure with metal binder clips, if desired.
- In a medium mixing bowl, combine the flour, baking powder and salt. Set aside.
- Whisk the sugars into the cooled browned butter, combining thoroughly. Stir in the eggs, tahini and vanilla.
- Gently add the flour mixture into the browned butter mixture, mixing until almost combined. Fold in the white chocolate and nuts. Be careful not to overmix. This is crucial: overmixing will result in cakey, dense blondies – exactly what you don't want!
- Scrape the batter into the prepared tin and bake for 15-20 minutes, until just set on top. Place the pan on a wire rack, sprinkle with flaky sea salt, and allow to cool completely.
- Slice into 16 bars and serve.
