Browned Butter White Chocolate Blondies

Macadamia nuts and white chocolate are the counterpoint for the toasty taste of brown butter.

Browned Butter White Chocolate Blondies

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  • Prep Time


  • Total Time


  • Servings



  • Bake in a 9-inch square pan for tall brownies as shown in photo.

  • Cooking spray

  • 1

    cup (2 sticks) butter

  • cups all-purpose flour

  • teaspoons baking powder

  • 1

    teaspoon salt

  • cups packed brown sugar

  • 3


  • teaspoons vanilla extract

  • ¾

    cup chopped unsalted macadamia nuts

  • 8

    ounces coarsely chopped white chocolate

  • 1

    cup dried cranberries


Preheat oven to 350 F. Coat a 13-by-9-inch baking pan and line with foil. Melt butter in a saucepan over medium-low heat. Cook until golden brown, about 10 minutes. Remove from heat and let cool. Whisk together flour, baking powder and salt. Combine cooled butter and sugar in a mixing bowl. Add eggs, one at a time, and beat with a mixer until light and fluffy. Add vanilla and beat to combine. Add flour mixture, macadamia nuts, white chocolate and cranberries. Mix until well blended. Spread mixture in prepared pan. Bake 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cool and cut into 24 pieces.


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