Browned Butter Walnut Blondies

Today’s the day. Today’s the day! Today is THE day! TODAY IS THE DAY!!!

browned butter walnut blondies stack

For those of you who don’t know, today I leave for Savannah. Today is the day my dad and I head south for four days of food, food, and more food.

I already plan on going to Back In the Day Bakery at least once a day. Maybe twice. After pouring over the cookbook like it’s the latest great American novel (to me, it is), I’ve found so many things I want to try – both at the bakery and in the kitchen.

blondies overhead

I’ve already become smitten with the idea of their Drunk Blondies. I can’t wait to order one (ok, three) and just go to town. Until I’m actually in Savannah though, I’ve occupied myself by making my own blondies. Lots and lots o’ blondies, chock full of walnuts and brown sugar and the omnipresent browned butter. These Browned Butter Walnut Blondies don’t have bourbon – but that’s kind of okay. I’m not even going to attempt to outdo Griff and Cheryl when it comes to that, no way. The obvious substitution then is browned butter (isn’t it always?).

blondies stacked

I would write more about them, but I’m too excited and anxious about leaving. Trust me, I plan to talk (write?) your ear off when I get back from vacation. If you want to stay up to date with my Savannah shenanigans follow along on Twitter and Instagram. And bake a batch of these blondies to get a little taste of the south, right in your own kitchen.

Browned Butter Walnut Blondies (makes 24 squares)

2 ¼ cup flour

1 tsp. cinnamon

1 tsp. baking powder

¾ tsp. baking soda

½ tsp. salt

½ cup (1 stick) butter, browned

½ cup (1 stick) butter, at room temperature

1 cup brown sugar, lightly packed

½ cup granulated sugar

2 eggs

2 tsp. vanilla

2 TBSP brewed coffee, at room temperature

1 cup chopped walnuts

Preheat oven to 350 degrees. Spray or butter a 9×13 baking dish, line with foil or parchment and butter again, set aside.

Whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, pour the browned butter over the second stick of butter and stir to combine. Add the sugars and mix on medium-high speed until light, about 2 minutes. Add in eggs and vanilla, mixing until light and fluffy, about another 2 minutes. Stir in coffee.

In three batches, add the dry ingredients to the wet, scraping down the bowl after each addition. Stir in walnuts when only a few streaks of flour remain and mix until everything comes together.

Bake in preheated oven for 20 – 25 minutes, or until the top is golden brown and the center is still slightly jiggly (it will firm up as it cools).

Remove from oven and place on wire rack until completely cool before cutting into squares.

Bars will keep at room temperature in an airtight container for 4 days.

Recipe adapted from the Back In The Day Bakery Cookbook

browned butter walnut blondies

I should probably finish packing…

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Read more »

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