These Browned Butter Blondies with Walnut Crumble are a decadent treat that combines rich, nutty flavors with a perfect balance of textures. The browned butter adds a deep, caramel-like aroma, while the walnut crumble delivers a satisfying crunch. Each bite is a harmonious blend of chewy, gooey blondie and crisp, buttery topping, making it impossible to stop at just one.
Ready in just over an hour, this recipe is surprisingly simple yet feels indulgent. The warm, toasty notes of the browned butter pair beautifully with the sweetness of the blondie base, creating a dessert that’s both comforting and sophisticated. Perfect for sharing or savoring solo, these blondies are sure to become a favorite in your baking repertoire.
Ingredients for Browned Butter Blondies with Walnut Crumble
- 10 Tablespoons (142 g) unsalted butter (cut into Tablespoon-sized pieces)
- 1 ¾ cups (255 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200 g) brown sugar (tightly packed)
- ½ cup (100 g) sugar
- ⅓ cup (80 ml) maple syrup (substitute with honey if needed)
- 2 eggs + 1 egg yolk (room temperature for best results)
- ½ teaspoon vanilla extract
- For the Walnut Topping:
- ¼ cup (30 g) all-purpose flour
- 3 Tablespoons brown sugar (tightly packed)
- 2 Tablespoons (28 g) butter (cold, cut into small pieces)
- ½ cup (60 g) chopped walnuts
Step-by-Step Instructions
- Preheat your oven to 350°F (177°C). Grease and flour a 9×9-inch baking pan.
- Brown the butter: Place butter in a medium saucepan over medium-low heat to melt. Once melted, increase heat to just above medium. Swirl and scrape the pan frequently with a wooden spoon or spatula. When bubbling slows and the butter turns golden brown with a nutty aroma, remove from heat. Pour into a large heatproof bowl and let cool for at least 15 minutes.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Combine wet ingredients: To the cooled butter, add brown sugar, sugar, and maple syrup. Stir well. Add eggs, egg yolk, and vanilla extract, mixing until fully combined.
- Mix batter: Gradually stir the dry ingredients into the wet mixture until just combined. Pour the batter evenly into the prepared pan.
- Make the walnut topping: In a small food processor, pulse flour and brown sugar. Add butter and pulse until coarse crumbs form. Add walnuts and pulse briefly. Sprinkle the topping evenly over the blondie batter.
- Bake: Place in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Serve: Let cool slightly, then serve warm. For an extra treat, top with ice cream and salted caramel sauce.
Perfect Pairings: Toppings and Serving Ideas
Take your Browned Butter Blondies to the next level with a scoop of vanilla ice cream and a drizzle of salted caramel sauce. For a festive twist, add a sprinkle of sea salt or a handful of fresh berries. These blondies also pair beautifully with a warm cup of coffee or a glass of cold milk for a cozy treat.
Storage Tips for Freshness
Store your blondies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes.
Recipe Variations to Try
Swap out the walnuts for pecans or almonds in the crumble for a different nutty flavor. You can also add chocolate chips or dried fruit to the blondie batter for extra sweetness. For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour.
Time-Saving Tips for Busy Bakers
Prepare the browned butter ahead of time and store it in the fridge for up to 3 days. When ready to bake, simply reheat it gently to bring it back to a liquid state. You can also mix the dry ingredients in advance and store them in a sealed container to save time on prep day.
Essential Equipment for Success
Make sure you have a 9×9 baking pan, a medium-sized saucepan for browning the butter, and a small food processor for the walnut crumble. A heatproof spatula or wooden spoon is key for stirring the butter, and a whisk will help combine the dry ingredients evenly.
Browned Butter Blondies with Walnut Crumble
Ingredients
- 10 Tablespoons unsalted butter 142 g
- 1 ¾ cups all-purpose flour 255 g
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup brown sugar 200 g, tightly packed
- ½ cup sugar 100 g
- ⅓ cup maple syrup 80 ml
- 2 eggs + 1 egg yolk
- ½ teaspoon vanilla extract
Walnut Topping
- ¼ cup all-purpose flour 30 g
- 3 Tablespoons brown sugar tightly packed
- 2 Tablespoons butter 28 g
- ½ cup chopped walnuts 60 g
Instructions
- Preheat oven to 350F (177C) and grease and flour a 9×9 pan.
- Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. Melt over medium-low heat.
- Once butter has melted, increase heat to just above medium heat.
- Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula – the butter will bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown. Watch it carefully, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat and pour into a large, heatproof bowl.
Allow butter to cool at least 15 minutes. Meanwhile, prepare your dry ingredients. - In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.
- Once butter has cooled at least 15 minutes, stir in sugars and maple syrup. Stir well.
- Add eggs, egg yolk, and vanilla extract. Stir until well-combined.
- Gradually stir your dry ingredients into your wet and pour evenly into your prepared pan.
- Prepare your topping by pulsing flour and brown sugar in small food processor.
- Add butter, and pulse just until coarse crumbs form.
- Add walnuts, pulse once again, briefly, and then turn food processor off and carefully remove blade.
- Sprinkle the walnut topping evenly over the prepared blondie batter.
- Bake on 350F (177C) for 35 minutes. Serve warm, preferably topped with ice cream and salted caramel sauce.