Admiral's Table

Browned Butter Chocolate Chunk Blondies with Toasted Walnuts & Flaky Sea Salt

Yield: 16 blondies
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Total Time: 50 minutes

Ingredients

• 1 cup (227 g) unsalted butter
• 1 ½ cups (300 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 ½ cups (190 g) all-purpose flour
• ½ tsp baking powder
• ½ tsp kosher salt
• 6 oz (170 g) dark or semisweet chocolate chunks (or chips)
• ½ cup (60 g) chopped walnuts
• Flaky sea salt, for topping

Instructions

1. Brown the Butter
   In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until it turns deep golden brown and smells nutty (about 5–7 minutes). Pour the browned butter into a large heatproof bowl, leaving the pan coated with the residual brown butter bits. Let the browned butter cool for about 10 minutes.
2. Toast the Walnuts in the Brown Butter Pan
   Return the same saucepan (with the browned butter residue) to medium heat. Add the chopped walnuts and toast for 2–3 minutes, stirring frequently, until fragrant and coated in the browned butter bits. Set aside to cool.
3. Mix Wet Ingredients
   Whisk the brown sugar into the cooled browned butter until smooth and glossy. Add eggs and vanilla; whisk vigorously for about 1 minute, until the mixture lightens slightly.
4. Combine Dry Ingredients
   In a separate bowl, whisk together flour, baking powder, and kosher salt. Fold the dry mixture into the wet ingredients until just combined — do not overmix.
5. Add Chocolate & Walnuts
   Fold in most of the chocolate chunks and all of the toasted walnuts, reserving a few chocolate chunks for the top.
6. Bake
   Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal. Spread the batter evenly and top with the reserved chocolate chunks. Bake at 350°F (175°C) for 25–30 minutes, until golden at the edges and slightly soft in the center.
7. Finish with Sea Salt
   Immediately after baking, sprinkle the warm blondies with flaky sea salt. Let cool completely in the pan before cutting into squares.

Tips & Variations

• Extra texture: Substitute pecans or hazelnuts for the walnuts.
• Espresso depth: Add 1 tsp instant espresso powder for a mocha edge.
• Extra gooey: Slightly underbake for a soft, chewy center.