Dessert: United States – Illinois (Midwestern United States) – Brown Butter Blondies

Serving Size: 16

Approximate Time

Prep 20 min

Cook 25 min

Additional 1 hr 15 min

Total 2 hrs

Ingredients

- 12 tbsp (6 oz / 170 g) unsalted butter, browned and cooled slightly
- 1 1/2 cups (330 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, approx. 100 g total
- 2 tsp (10 ml) pure vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1/2 tsp (3 g) fine sea salt
- 1 cup (6 oz / 170 g) semisweet chocolate chips
- 1 cup (4 oz / 115 g) walnuts, toasted and coarsely chopped
- Flaky sea salt, for sprinkling (optional)
- Cooking spray or butter and parchment for the pan
- 9 x 13 in (23 x 33 cm) baking pan

Instructions

Short Description:
Chewy, caramel‑forward blondies made by browning the butter to develop a deep nutty flavor, studded with toasted walnuts and semisweet chocolate. The top is lightly crisp with a soft, fudgy center.

Regional Notes:
This Midwestern Illinois variation highlights browned butter for a pronounced nutty, caramel character common in American Midwest baking, and uses locally popular toasted walnuts for texture. The result differs from generic blondies by emphasizing butter browning for depth rather than relying solely on brown sugar or additional spices.

1. Preheat the oven to 350°F (175°C). Line a 9 x 13 in (23 x 33 cm) pan with parchment leaving an overhang for easy removal; grease lightly.
2. Toast the walnuts: spread the chopped walnuts on a baking sheet and toast in the preheating oven for 6–8 minutes until fragrant and lightly browned. Set aside to cool.
3. Brown the butter: in a medium light-colored skillet over medium heat, melt the butter, swirling occasionally. Continue cooking until the milk solids turn golden brown and the butter smells nutty, about 5–7 minutes. Remove from heat and pour into a heatproof bowl to stop cooking. Let cool 5–10 minutes until warm but not hot.
4. In a large mixing bowl, whisk the browned butter with the brown sugar and granulated sugar until combined and glossy.
5. Add the eggs one at a time, whisking until incorporated after each addition. Stir in the vanilla.
6. In a separate bowl, whisk together the flour, baking powder, and sea salt.
7. Gently fold the dry ingredients into the butter‑sugar mixture until just combined; do not overmix.
8. Fold in the toasted walnuts and semisweet chocolate chips evenly through the batter.
9. Spread the batter evenly into the prepared pan and smooth the top. Sprinkle lightly with flaky sea salt if using.
10. Bake in the preheated oven for 20–25 minutes, until the edges are set and golden and a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking to keep a fudgy center).
11. Cool completely in the pan on a wire rack (at least 1 hour) before lifting out with the parchment overhang and cutting into 16 bars.
12. Store airtight at room temperature for up to 3 days, or refrigerate up to 5 days. Rewarm briefly before serving if desired.