These blondies were created for ultimate depth of flavor. The brown butter, molasses, oats, cardamom, vanilla bean, and walnuts conspire to bring many shades of nuance to the solid background of flour, sugar, butter, and eggs. The generous quantity of walnuts in particular provides a welcome note of bitterness to counter the pronounced sugar vibes. Crusty, gooey, nutty, sweet and toasty, they’re everything you could ever want from a blondie.
Not only are they so simple to make, they’re great for so many occasions. Make them for a bake sale or potluck, a weeknight treat, or a weekend cheat dessert with ice cream, caramel sauce, and whipped cream (and you thought a brownie sundae was delicious).
If you don’t want the walnuts, it’s okay to either skip them or substitute an alternative. Pecans would be fantastic. Pistachios could be luxurious. You could take the blondies in a sweeter direction here with toffee, chocolate chips, or caramel, or a salty path with pretzel bits or salted nuts. Just don’t skimp on browning the butter and don’t be afraid to take these blondies to the dark side. The quantity and quality of flavor that develops from deeply browning the butter is irresistible. Once you try these blondies, you'll be making them again and again.
Bake them according to your taste, but these blondies have the best texture when the top is nice and crusty, but the inside still has some chewy gooey softness.
- 1/2 cup unsalted butter
- 4 ounces all purpose flour
- 1 ounces rolled oats (finely chopped or ground)
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 9 ounces granulated sugar
- 1 ounces blackstrap molasses
- 2 large eggs
- 1 vanilla bean
- 1/4 teaspoon ground cardamom
- 1 cup walnut halves and pieces
Gather the ingredients. Preheat the oven to 350 F. Line a 8 x 8 x 2-inch baking pan with parchment paper.
Melt the butter in a heavy bottomed saucepan over medium heat. Continue cooking until the butter solids begin to brown and become fragrant. Remove from heat.
Add the flour, oats, salt, and baking powder to a large bowl and mix well.
Split the vanilla bean in half lengthwise. Scrape out the pulp and add it to a large mixing bowl. Add the brown butter, sugar, molasses, and cardamom. Combine well, then add the eggs and whisk until incorporated.
Add the dry ingredients to the wet, add the walnuts, and mix to incorporate.
Pour the batter into the parchment-lined pan. Bake for between 30 and 40 minutes, or until set in the center.
De-pan and cool before cutting.
- The blondies will store in a sealed container for a few days or freeze for up to two months.