Mini Brown Butter Blondies

Mini Brown Butter Blondies

4 of 5 (56)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 92.5
  • Total Fat: 5.7 g
  • Cholesterol: 19.4 mg
  • Sodium: 26.5 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.5 g

View full nutritional breakdown of Mini Brown Butter Blondies calories by ingredient


Baked into mini muffins, these sweet and nutty blondies are perfectly portioned. Brown butter adds a layer of richness. Baked into mini muffins, these sweet and nutty blondies are perfectly portioned. Brown butter adds a layer of richness.
Number of Servings: 16


    1/2 cup walnuts or pecans, chopped*
    4 tablespoons butter
    3/4 cup light brown sugar
    1/8 teaspoon salt
    1 teaspoon vanilla flavoring
    1 egg, beaten
    1/2 cup all-purpose flour
    1 teaspoon baking powder

    * You can reserve a few pieces of nuts for the top of each muffin, if desired.


This basic blondie recipe can be dressed up anyway you like: add butterscotch or white chocolate chips, coconut, or dried fruit. It's perfect for those who don't want a chocolate-y treat.
Don't overbeat the batter or your cookies will be dense.
Don't overbake or your cookies will be dry. When the top appears dry, and the batter pulls away from the pan they are done.
Looking to lower the fat even more? Replace 1 tablespoon of the butter with 1/2 banana, mashed.


Preheat the oven to 325 degrees.
Coat the wells a mini muffin pan with cooking spray or use with paper liners.
Place the walnuts in a small skillet over medium-low heat. Toast until just fragrant (about two minutes), then remove from the pan and set aside. Do not wipe out the pan, but add the butter and increase heat to medium. Melt the butter and allow it to cook until it is lightly browned, about two to three minutes. Remove the pan from heat.
Stir together the sugar and browned butter in a medium mixing bowl, then add the salt, vanilla, and the egg to the mixture and stir again.
Stir in the flour and baking powder, then the nuts. Scoop 1 1/2 tablespoons of the batter into each well. Place the muffin tin on top of a baking sheet.
Bake 12-13 minutes. Remove from the oven and cool on a wire rack. If using muffin liners flip the pan upside down and tap to remove the blondies. If not using liners, run a small knife around the edges of the cups to release from the pan.

Cool completely before storing. Freeze for up to one month.

Makes 16 blondie cups, one per serving.

Member Ratings For This Recipe

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    20 of 21 people found this review helpful
    I used Splenda Brown Sugar and Egg Beaters, but left everything else the same and loved them. Thank You. - 8/10/13

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    Very Good
    10 of 10 people found this review helpful
    I just made this using slivered almonds and a few pinches of flax good. I dont like walnuts or pecans so I decided to try with a different nut - 8/10/13

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    7 of 7 people found this review helpful
    I didn't read the comments first before I decided to make a quadruple batch for a potluck today. Now I've got 2 dozen deflated muffin. I was just trusting the recipe was right! Haha... I think there is something wrong with the flour measurement. Wish I knew more so I could fix it! Tasty, though! - 8/30/13

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    7 of 12 people found this review helpful
    I tried making these this morning and used cashews instead of walnuts/pecans and added some white chocolate chips as the recipe suggested. They did not turn out AT ALL. They puffed up all over my mini muffin pan and turned into one giant gooey mess! Is the flour measurement correct at 1/2 cup??? - 8/10/13

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    6 of 7 people found this review helpful
    Make these for your Mother-In-Law: Fabulous & easy! We subbed White-Whole-Wheat-Flour & Coconut Palm Sugar. Added 1/4 C MINI semisweet choco chips. CPS subs equally for ANY sugar, tastes like brown sugar, has LOWER glycemic index. Next time may add coconut. Recipe great as is. Crusty outside. YUM! - 8/11/13