Browned Butter White Chocolate Blondies

Kitchen Tested
  • Yield 24 pieces
  • Prep 10 mins
  • Cook 35 mins

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

Browned-Butter-White-Chocolate-Brownie-Dessert-Bar Cookie-Relish-Recipe

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


Cooking spray
1 cup (2 sticks) butter
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups packed brown sugar
3 eggs
2 1/2 teaspoons vanilla extract
3/4 cup chopped unsalted macadamia nuts
8 ounces coarsely chopped white chocolate
1 cup dried cranberries


  1. Preheat oven to 350F. Coat a 13 x 9-inch baking pan and line with foil.
  2. Melt butter in a saucepan over medium-low heat. Cook until golden brown, about 10 minutes. Remove from heat and let cool.
  3. Whisk together flour, baking powder and salt.
  4. 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.
  5. 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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