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Brown butter, coffee & walnut blondies

Brown butter, coffee & walnut blondies with a cup of tea

Brown butter, coffee & walnut blondies

Name: Brown butter, coffee & walnut blondies
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 16
Ingredients: 250g unsalted butter plus extra for the tin; 125g light brown soft sugar; 150g caster sugar; 3 medium eggs; 1 tsp vanilla bean paste; 175g plain flour; 1½ tbsp instant espresso powder (optional; see tip); 200g white chocolate roughly chopped; 100g walnuts roughly chopped

Alice Shields

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Serves 16

Easy

Prep: 30 mins

Cook: 50 mins

plus cooling and setting

A star rating of 4.8 out of 5.4 ratingsRate

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Browning the butter creates deep, toasted nutty flavour that complements the white chocolate. But, use dark chocolate if you prefer them a little less sweet

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g unsalted butter

plus extra for the tin
125g light brown soft sugar
150g caster sugar
3 medium eggs
1 tsp vanilla bean paste
175g plain flour
1½ tbsp instant espresso powder

(optional; see tip)
200g white chocolate

roughly chopped
100g walnuts

roughly chopped

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Nutrition: Per serving

kcal349
fat22g
saturates11g
carbs33g
sugars24g
fibre1g
protein5g
salt0.09g

Method

step 1

Melt the butter in a large saucepan over a medium heat and cook, swirling the pan occasionally until brown flecks appear and it smells nutty. Remove from the heat and leave to cool until just warm. Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square baking tin and line it with baking parchment.
step 2

Mix both the sugars into the cooled butter using a spatula, followed by the eggs and vanilla, until fully combined. Mix in the flour and espresso powder, if using, then 150g of the white chocolate and 75g of the chopped walnuts.
step 3

Scrape the mixture into the tin and smooth the surface using a spatula. Bake for 35-40 mins, or until a sugary crust has formed on top and the edges feel set. Leave to cool completely in the tin.
step 4

Meanwhile, melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. (Or, do this in short bursts in the microwave.) Leave to cool.
step 5

When the blondie is completely cool, lift out onto a board, drizzle over the melted chocolate and sprinkle over the remaining 25g chopped walnuts. Leave to set at room temperature before slicing into squares. Will keep in an airtight container at room temperature for up to five days.

Recipe tip

If you aren’t a fan of coffee, you can simply omit the espresso powder – the blondies will still be delicious.

Recipe from Good Food magazine, July 2026

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A star rating of 4.8 out of 5.4 ratings

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