"Brown on Blonde" Blondies

Rich and nutty blondies made with a blend of toasted walnuts and pecans, almond butter, and dark brown sugar. These decadent bars feature a perfectly chewy texture and deep brown butter flavor.

16 servings

2 hr 5 min

Published October 4, 2025

Ingredients

•170 grams unsalted butter
•100 grams walnuts
•55 grams pecans
•272 grams all-purpose flour
•6 grams baking powder
•3 grams kosher salt
•55 grams almond butter
•346 grams dark brown sugar
•2 large eggs
•1 large egg yolk
•1 tablespoon vanilla extract

Cooking Instructions

1.
Crank the oven to 350ºF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.
5 min
2.
Melt the butter in an 8-inch sauté pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.
7 min
3.
Meanwhile whisk together the flour, baking powder, and salt in a small bowl.
3 min
4.
Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.
35 min
5.
While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.
10 min
6.
Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk.
65 min

Cooking Instructions

Crank the oven to 350ºF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.

5 min

Melt the butter in an 8-inch sauté pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.

7 min

Meanwhile whisk together the flour, baking powder, and salt in a small bowl.

3 min

Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.

35 min

While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.

10 min

Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk.

65 min