Brown Butter Blondies with Chocolate Chunks & Walnuts

These Brown Butter Blondies are a next-level take on a classic blondie bar! Making blondie batter with browned butter creates extra rich & nutty flavor in an already irresistible butterscotch-flavored treat. Fold in chocolate chunks & walnuts (or other chocolate, fruit, & nuts!) for an extra special touch. Each bite is thick, chewy, & absolutely heavenly – the ultimate blondie recipe!

A versatile dessert to enjoy all year round & an epic addition to any holiday cookie plate!

Cut browned butter blondies rest atop a piece of parchment paper.

Classic Blondies, Made Extra-Special

My aunt Allyson’s blondie recipe is famous amongst everyone who’s ever tried them & I’m so lucky to have enjoyed plenty of them over my lifetime. 😋 As much as I love a fudgy brownie, there’s just something about a thick & chewy butterscotch blondie that’s simply irresistible.

These brown butter blondies are inspired by Auntie Allyson’s famous recipe, with the twist of swapping regular melted butter with browned butter to create extra rich, nutty flavor in the bars.

With some added chocolate chunks & walnuts, these blondies are almost reminiscent of the best classic chocolate chip cookie imaginable. (Though if you prefer other chocolate or nut add-ins, go for it – this blondie recipe can accommodate up to 3 cups of your favorite add-ins & is super versatile by design!)

While this browned butter blondie recipe is fantastic all year round, I especially love it during the holiday season. One of my favorite holiday traditions is dedicating an entire weekend to baking cookies (always with Bob’s Red Mill flour!). Then, on Sunday afternoon, Chris & I bop around town to drop cookie plates off to neighbors, friends, & family. Brown butter blondies are always on my cookie list! They’re nostalgic & simple yet the browned butter adds a ✨magic touch✨ that’s perfect for the holidays.

Brown Butter Blondie Recipe Highlights

There’s so much to love about a tray of brown butter blondies! They’re…

A TIMELESS TREAT. Browned butter elevates classic butterscotch blondies with extra rich & nutty flavor. Totally next-level & always a crowd-pleaser!

SUPER VERSATILE. Mix in bittersweet chocolate chunks & walnuts, or any other sweet, chocolatey, or crunchy add-ins you love, to take this browned butter blondie recipe over the top.

EASY TO MAKE. Brown butter blondies are a fun & simple baking project for parties, potlucks, cookie swaps, holidays, & more. They’re just as easy as they are delicious!

Sweet, blonde, & beautiful! ♡ Read on to learn more about how to make Brown Butter Blondies with Chocolate Chunks & Walnuts, or jump straight to the recipe & get cooking!

What is a Blondie Brownie?

Blondies are a staple in my family thanks to my aunt’s famous recipe. If they’re a new-to-you dessert, then boy are you in for a treat! A classic blondie is a thick & chewy dessert bar very similar in texture to a fudgy brownie. In fact, the original brownie was actually a blondie!

Fannie Farmer, a pioneer of modern American cooking & author of Boston Cooking-School Cook Book, published the first known recipe for brownies in 1896. The only thing was her recipe didn’t include chocolate! Fannie’s version was made with molasses & had more of a butterscotch flavor than the chocolatey brownies we think of today. Her idea eventually inspired others to use cocoa powder, creating today’s more commonly enjoyed chocolate brownies. Her original molasses brownies then became known as “blonde brownies” aka, blondies.

So what is the difference between a brownie and a blondie? ⇢ It’s all about chocolate! Today we consider a classic brownie to use cocoa powder, while blondies do not contain any cocoa. Blondies are typically flavored with vanilla extract & brown sugar for a more caramelly, butterscotch flavor. A blondie bar has the same thick, chewy texture of a brownie but its flavor is more like the best chocolate chip cookie you’ve ever had – the best of both worlds!

Love brownies? Same here! Be sure to check out our popular Lazy Girl Brownies recipe next!

Key Ingredients

The thing you’ll love most about this brown butter blondie recipe is that despite its rich, caramelly flavor, it comes together using just a handful of baking staples that are probably already in your kitchen!

Note: Full ingredients list & measurements provided in the Recipe Card, below.

You need…

  • All-Purpose Flour Bob’s Red Mill Unbleached White All-Purpose Flour is always my go-to – it’s simply the best! Bob’s stone mill grinds American wheat with quartz millstones to create a minimally processed flour with a high protein content. This results in a flour fantastic for sturdy-yet-tender baked goods like blondies. It’s a kitchen pantry must-have!
  • Unsalted butter – Key for browned butter blondies! We’ll use plenty of butter in this recipe (3 whole sticks!) to give the blondie batter extra rich & nutty flavor. Dice your sticks of butter into cubes for the best browning results – more tips below!
  • Dry ingredientsBrown sugar, baking powder, nutmeg, & salt – baking staples! For extra chewy blondie bars, try using dark brown sugar.
  • Wet ingredients – Several eggs & pure vanilla extract, another signature blondie ingredient.
  • Add-ins – Folding in some chocolate, nuts, &/or dried fruit gives the brown butter blondies an extra-special touch. We love using a combination of bittersweet chocolate chunks & walnuts (pictured), but definitely use whatever you love most! See below for some more inspiration.

More Blondie Add-Ins

One of the best things about this browned butter blondie recipe is how versatile it is. The number of add-in combinations is endless! Most chocolate, nuts, & dried fruits work as long as the total amount of add-ins doesn’t exceed 3 cups.

Try some of these add-ins in your blondie recipe…

  • Chocolate – We love bittersweet chocolate chunks but white, milk, semi-sweet, & dark chocolate chunks also work. For smaller bites of chocolate, use dark, semi-sweet or white chocolate chips instead – butterscotch chips are a fun add-in, too! You can even chop your favorite bar of chocolate into bite-sized pieces & toss those into the batter!
  • NutsWalnuts are pictured in these brown butter blondies they’re also great with pecans, almonds, cashews, pistachios, macadamia nuts, or hazelnuts. Be sure to always chop your nuts into bite-sized pieces & toast them if you have time!
  • Dried fruitDried cranberries & cherries add a festive touch to brown butter blondies. Dried apricots, golden raisins, dates, & figs are also excellent choices!

How to Brown Butter Like a Pro!

Browning butter seems pretty fancy but it’s honestly such a simple way to add a more complex, nutty flavor to desserts like brown butter chocolate chip cookies & blondies. Timing is the hardest part but don’t let the pace intimidate you – it happens quickly but you are 100% in control!

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.


Melt the butter in a large skillet over medium heat. Once it’s melted, you’ll see foam develop on the surface of the butter & you’ll hear it begin to sizzle & pop – this is exactly what we’re looking for at this point! Tip! ⇢ It’s really helpful to use a light-colored saucepan or skillet when browning butter, especially if this is your first time doing so! The pan’s light surface makes it easier to see the color of the butter change from golden to brown.


Brown the butter. Cook the melted butter a few minutes longer, gently swirling or stirring occasionally to prevent burning. You’ll notice the foamy appearance & sizzling noise begin to disappear as the butter turns from a golden color to dark amber. Why? ⇢ The milk solids in the butter will toast as a result of the Maillard reaction, creating a richer, nuttier flavor & a beautifully browned color.

That’s it! After just a few minutes, your browned butter is all ready for the blondie mix.

How to Make Blondies with Browned Butter

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.


Combine the brown sugar & browned butter. Stir brown sugar into the hot browned butter so it melds together into a caramelly-looking wet mixture. Set aside to cool for at least 15 minutes, then whisk in eggs & vanilla. Tip! ⇢ The browned butter mixture may still be on the warm side, so work gradually but whisk quickly to avoid scrambling the egg.


Mix the dry ingredients & prepare add-ins. Start by whisking the flour, baking powder, salt, & nutmeg in a medium mixing bowl. If you’re using add-ins like chocolate chunks & walnuts, lightly toss them with flour in a separate bowl. Why? ⇢ Coating add-ins with flour helps them evenly distribute in the blondie batter. Otherwise, they sink to the bottom as the blondies bake!


Combine wet & dry ingredients, folding gently until just combined. Then fold in your add-ins. Tip! ⇢ Mix the blondie batter until all the ingredients are incorporated, but no longer. Overmixing can create tough, dry bars – the opposite of what we’re aiming for with this brown butter blondie recipe!


Bake. Transfer the blondie batter to a parchment-lined baking dish & cook in the oven for 40-45 minutes. Tip! ⇢ We want the blondies to have a chewy, fudgy texture! This means they may appear underbaked when they first come out of the oven but don’t worry – as they cool their carryover heat will continue to cook them. This is the key to perfectly fudgy, barely-done blondies, so be sure not to overbake them!

Slicing & Serving Tips

It’s important to allow the brown butter blondies to cool completely before slicing. When the blondies are warm they’re more likely to crumble & fall apart as you cut into them – never fun! Either let them cool to room temp or chill the blondies in the fridge for fast results. Then they’ll cut perfectly.

This brown butter blondie recipe yields about 12-15 generous bars – perfect for sharing! Serve them on your favorite platter with a finishing touch of flaky sea salt to balance all the sweetness. Adding flaky sea salt to caramelly, chocolate chip blondies is another way this recipe reminds me of chocolate chip cookies.

The Ultimate Holiday Cookie Platter!

Brown butter blondies are one of our go-to treats for holiday cookie platters because they’re easy to make & always a crowd-pleaser. Bake a batch for a festive cookie swap with friends or for sharing a bit of sweetness with your neighbors.

You can also plate brown butter blondies with other holiday sweets like Dark Chocolate Peppermint Brownies, Double Chocolate Espresso Thumbprints, Tahini Buckeyes, Minneapolis Blackout Cookies, or Almond Butter Shortbread for an epic cookie plate everyone will LOVE.

We can’t wait for you to try these Brown Butter Blondies with Chocolate Chunks & Walnuts! It’s a tried & true beloved family recipe, but the brown butter twist makes them extra special. We’re completely obsessed, & we think you will be too!

If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. We LOVE hearing about & seeing your PWWB creations! ♡ Happy baking!

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A stack of five brown butter blondies rest atop a piece of parchment paper surrounded by additional browned butter blondies.

Brown Butter Blondies with Chocolate Chunks & Walnuts

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  • Author: Jess Larson
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours
  • Yield: 15 blondie bars 1x
  • Category: Bars & Brownies, Dessert Recipes
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


My Auntie Allyson’s classic blondie recipe is famous amongst everyone who’s ever tried a batch of her bars. I’m so lucky to have enjoyed many over my lifetime – they’re one of my absolute favorite treats.

If blondies are a new-to-you dessert, then boy are you in for a treat. A blondie bar has the same chewy texture of a fudgy brownie but its flavor is more like the best chocolate chip cookie you’ve ever had. You get the best of both worlds!

This Brown Butter Blondies recipe is inspired by Auntie Allyson’s famous recipe, with the twist of swapping regular melted butter with browned butter to create an extra rich & nutty flavor in the bars. They’re thick, chewy, & absolutely irresistible. 

My family also loves to add in chocolate, nuts, & fruit – it’s a really versatile base recipe in that way. While a combination of chocolate chunks & walnuts is pictured, you can add whatever you love – check the Recipe Notes, below, for more inspiration to get you started.

I hope you love this treasured family recipe just as much as we do. Happy baking! ♡


  • nonstick cooking spray
  • 2 ½ cups + 1 tablespoon Bob’s Red Mill Unbleached White All-Purpose Flour, divided
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon grated nutmeg⁠
  • optional: 3 cups add-ins of choice (see Recipe Notes)
  • 1 ½ cups unsalted butter (3 sticks or 24 tablespoons), diced into small cubes
  • 2 ½ cups light brown sugar
  • 1 ½ teaspoons pure vanilla extract
  • 4 large eggs


  1. Prep: Preheat the oven to 350 degrees F, ensuring a rack is positioned in the center of the oven. Line a 9×13 baking pan with parchment paper, creating a sling to help in lifting the blondies from the pan once they’re baked. Lightly spray with nonstick cooking spray & set aside.Brown butter blondies ingredients arranged on a creamy white textured surface: Bob's Red Mill Unbleached White All-Purpose Flour, baking powder, kosher salt, nutmeg, chocolate chunk, chopped walnuts, unsalted butter, light brown sugar, pure vanilla extract, eggs.
  2. Mix the dry ingredients: Add 2 ½ cups of the flour to a medium mixing bowl, along with the baking powder, salt, & nutmeg. Whisk to combine well & set aside. If using, combine optional add-ins of choice in a small bowl. Sprinkle the remaining 1 tablespoon flour over top, then toss to coat well. Set aside.Flour, baking powder, salt, & nutmeg fill a large glass mixing bowl. The mixing bowl rests atop a creamy white textured surface. A gold fork rests inside the bowl. A second bowl filled with pieces of chocolate chunks and chopped walnuts rests alongside the bowl at center.
  3. Brown the butter: Add the butter to a medium skillet over medium-high heat. If available, a skillet with a lighter colored cooking surface is preferred; its light cooking surface makes it easier to observe the changing colors of the butter as it browns. Once the butter is completely melted, you’ll notice foam develop on the surface of the butter & you’ll hear it begin to sizzle & pop – this is completely expected & a good indication that you’re on the right track! Cook 3-4 minutes, swirling the pan or gently stirring the butter as it cooks to prevent burning. As the butter nears a perfectly browned state, it turns from a golden color to a beautiful dark amber; you’ll also notice the foamy appearance & sizzling noise begin to disappear. Remove from the heat & transfer to a large mixing bowl, taking care to scrape any of the browned bits at the bottom of the pan along with it – these toasted milk solids are where all the flavor is!Browned butter for brown butter blondies fills a large stainless steel skillet that sits atop a creamy white textured surface. A gold spoon rests inside of skillet.
  4. Mix the wet ingredients: Stir the brown sugar into the hot browned butter. Mix well to help cool down the butter & meld it with the sugar, creating a thick, caramelly mixture. Set aside to cool for 10-15 minutes. To a second large mixing bowl, add the eggs & vanilla. Whisk well, until combined. While whisking, slowly pour a little of the cooled brown butter mixture into the egg mixture. It’s important to add in small increments & whisk constantly to prevent the eggs from scrambling in the hot butter. Continue until the butter & eggs are combined well, creating one wet mixture.Brown sugar melted inside browned butter fills a large glass mixing bowl. The bowl sits atop a creamy white textured surface. A white whisk rests inside of the bowl for mixing.
  5. Prepare the brown butter blondies batter: Add the flour mixture from Step 2 to the wet mixture from Step 4. Using a large spatula, fold the flour into the wet ingredients, until just combined. If using, add the prepared add-ins from Step 2 to the batter. Use a rubber spatula to fold the add-ins into the batter, until just combined. Take care to avoid overmixing the batter, as doing so results in tough, dry blondies. Transfer the brown butter blondie batter to the prepared baking pan, spreading into a uniform layer.
  6. Bake the blondies for 40-45 minutes, or just until a toothpick inserted in the center comes out relatively free of crumbs. Do not overbake – fresh-baked blondies appear underbaked but cool to doneness.Baked brown butter blondies fill a 9x13 pan lined with parchment paper that sits atop a creamy textured surface.
  7. Serve: Allow to cool in the pan completely before cutting into 12-15 squares. For even cleaner slices, you may want to transfer the cooled pan of blondies to the refrigerator to chill completely. Finish with a generous sprinkling of flaky sea salt, as desired. Enjoy!Cut brown butter blondies rest atop a piece of parchment paper that sits atop a creamy white textured surface.


  • Brown butter blondie add-ins: The brown butter blondie base is naturally rich & caramelly, taking to any number of different add-ins beautifully! Pictured is my family’s favorite – 1 ½ cups bittersweet chocolate chunks + 1 ½ cups chopped walnuts. I also sprinkle about ½ cup each on top of the blondies before popping them in the oven, ensuring they’re showstoppers from every angle. So long as the total amount of add-ins does not exceed 3 cups, feel free to use whatever combination you’re craving! Some extra ideas to get you started:
    • Chocolate: White, milk, semi-sweet, bittersweet, or dark chocolate chips/chunks. Feel free to also chop your favorite bar of chocolate into bite-sized pieces.
    • Nuts: Walnuts, pecans, almonds, cashews, pistachios, macadamia nuts, etc.
    • Fruit: Dried cranberries, dried cherries, apricots, golden raisins, etc.
  • Storage: We like these blondies fresh, a day or two within baking, but you can store any cooled leftovers covered at room temperature for up to 5 days…if they happen to stick around that long! 😉 I happen to love enjoying a leftover blondie with hot coffee – delicious!

Recipe by Jess Larson, Plays Well With Butter | Photography by KJ & Company, Kate Poskochil

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.


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