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Cozy Brown Butter Rhubarb Blondies with White Chocolate & Walnuts

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These blondies combine the nutty warmth of brown butter with tart rhubarb, sweet white chocolate, and crunchy walnuts for a cozy, comforting treat perfect for spring and summer.

Ingredients

Scale
  • 1 cup (225g) unsalted butter
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (150g) fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup (130g) white chocolate chips or chunks
  • ½ cup (60g) chopped walnuts, toasted

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir constantly as it foams and bubbles. Watch for the solids to turn golden brown and smell nutty, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Mix sugars and eggs: In a mixing bowl, combine granulated sugar and brown sugar. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  3. Combine wet ingredients: Slowly pour the warm, browned butter into the sugar and egg mixture, stirring gently to combine. The mixture might look glossy and thick—that’s good!
  4. Whisk dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
  5. Fold dry into wet: Gradually add the flour mixture into the wet ingredients, folding gently with a spatula. Stop mixing as soon as the flour disappears to avoid tough blondies.
  6. Add rhubarb, white chocolate, and walnuts: Fold in the chopped rhubarb, white chocolate chunks, and toasted walnuts evenly. The batter will be thick and chunky.
  7. Prepare the pan: Line your 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Spread the batter evenly in the pan, smoothing the top with a spatula.
  8. Bake: Place in a preheated oven at 350°F (175°C) for 28-32 minutes. Start checking at 28 minutes — the edges should be golden, and the center just set but still soft. A toothpick inserted should come out with a few moist crumbs.
  9. Cool and slice: Let the blondies cool completely on a wire rack before lifting out with the parchment paper. Cut into 12 squares.

Notes

Use a light-colored pan to brown butter to watch color changes and avoid burning. Pat rhubarb dry if very juicy to prevent soggy blondies. Toast walnuts beforehand for extra crunch and flavor. Avoid overmixing the batter to keep blondies tender. Tent with foil if edges brown too quickly. Keep white chocolate chunks chunky for pockets of creamy sweetness.

Nutrition

Keywords: brown butter blondies, rhubarb blondies, white chocolate blondies, walnut blondies, spring dessert, easy blondies, chewy blondies, seasonal dessert

Find it online: https://twinkletaste.com/cozy-brown-butter-rhubarb-blondies-recipe-with-white-chocolate-and-walnuts-easy-steps/