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5 mg/ squareEasy

Brown Butter Walnut Blondies, Cut to the Grid

Baked Elf Chef
House Kitchen
Adapted from Brown Butter Blondies (Best Blondie Recipe) - Fifteen Spatulas (Fifteen Spatulas) — rewritten with the infusion and dose worked in.
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baked by 0 elves

Ingredients · 16 squares · 80 mg total

4 tbsp (57 g) infused unsalted butter, carrying 80 mg THC total for the batch (use your own lab-tested or calculated potency)4 tbsp (57 g) plain unsalted butter1 cup (5 oz / 142 g) all-purpose flour¾ tsp baking powder¾ tsp salt1 cup packed (8 oz / 227 g) light brown sugar¼ cup granulated sugar2 large eggs1 tsp vanilla extract¾ cup chopped walnuts
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Brown Butter Walnut Blondies, Cut to the GridILLUSTRATION

Steps

  1. Heat the oven to 175 °C / 350 °F and line the base of an 8×8-inch pan with parchment.
  2. Put both butters — infused and plain — in a small pan over medium-low heat. Melt, then keep cooking and stirring until the milk solids at the bottom go golden-brown and the smell turns nutty, around 4–5 minutes. Don't walk away; scrape the browned bits up with a silicone spatula so none of them stay stuck to the pan, and pull it off the heat the moment it's there.
  3. Scrape every drop of the browned butter, bits included, into a large mixing bowl and let it cool a few minutes until it's warm rather than hot.
  4. Whisk the flour, baking powder and salt together in a second bowl.
  5. Add both sugars to the browned butter and beat with a hand mixer on medium for a full 2 minutes. Add the eggs and beat another 2 minutes, until the mixture pales and looks creamy, then beat in the vanilla for 30 seconds. This long beat is the dose step — it's what makes every square carry the same amount, so don't shortcut it.
  6. On low speed, add the flour mixture and stop just before the last streaks disappear. Add the walnuts and finish by hand with a spatula, scraping the bowl sides and bottom so no unmixed butter hides there.
  7. Scrape into the pan and push the batter level into all four corners with an offset spatula — an even thickness is an even dose.
  8. Bake 35–40 minutes, until golden with set edges and a toothpick from the centre comes out clean.
  9. Cool completely in the pan, ideally 4 hours or overnight, then lift out by the parchment and cut a strict 4×4 grid: two cuts to halve it each way, then halve each strip again. Sixteen squares, no eyeballing.
  10. Label the container "Brown Butter Walnut Blondies — 5 mg THC per square, 16 squares, 80 mg total," add the date, and store it. Start with one square, wait at least two hours before considering another.