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Baking recipe · from the recipe book

Brown Butter Chai-Spiced Walnut Blondies

Chewy, caramel-rich blondies with nutty brown butter, toasted walnuts and a warm glow of cinnamon, cardamom and ginger.

Brown Butter Chai-Spiced Walnut Blondies

Ingredients

  • ⅔ cup140 gUnsalted buttercut into pieces
  • ¾ cup chopped90 gWalnutscoarsely chopped
  • 1 cup packed200 gBrown sugarpacked
  • 2½ tbsp30 gGranulated sugar
  • 2 large100 gEggsroom temperature
  • 2 tsp8 gVanilla extract
  • 1½ cups190 gAll-purpose flour
  • 2¼ tsp6 gGround cinnamon
  • 1 tsp2 gGround cardamom
  • 1⅛ tsp2 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ¾ tsp3 gBaking powder
  • ½ tsp2.5 gSalt

Steps

  1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang.
  2. Spread the walnuts on a small baking sheet and toast in the oven for 7 to 8 minutes until fragrant; set aside to cool.
  3. Melt the butter in a light-colored saucepan over medium heat, swirling, until it foams and the solids turn deep golden brown and smell nutty, 5 to 7 minutes. Pour into a large bowl, scraping in the browned bits, and cool 10 minutes.
  4. Whisk the brown sugar and the granulated sugar into the brown butter until glossy.
  5. Whisk in the eggs one at a time, then the vanilla, beating about 1 minute until thick and smooth.
  6. In a separate bowl, whisk together the flour, cinnamon, cardamom, ground ginger, nutmeg, baking powder and salt.
  7. Fold the flour mixture into the butter mixture with a spatula until just a few streaks remain.
  8. Fold in three-quarters of the toasted walnuts, spread the batter evenly in the pan, and scatter the remaining quarter of the walnuts over the top.
  9. Bake 25 to 30 minutes, until the top is golden and a toothpick in the center comes out clean or with a few moist crumbs.
  10. Cool in the pan on a rack for at least 1 hour, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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