Walnut Chocolate Blondies
These Walnut Chocolate Blondies are chewy, chocolatey, and packed with crunchy walnuts. A one-bowl, easy-to-make treat perfect for any occasion!
Servings: 12 servings
Ingredients
- 10 tablespoons unsalted butter
- 2 cups light brown sugar
- 1 teaspoon pure vanilla extract
- 3 eggs beaten
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 large pinch salt
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, melt the 10 tablespoons of unsalted butter. Let it cool slightly.
- Add 2 cups of light brown sugar and 1 teaspoon of pure vanilla extract to the melted butter. Whisk until smooth.
- Whisk in 3 beaten eggs until the mixture is thick and glossy.
- In a separate bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking powder, and a large pinch of salt.
- Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Fold in 1 cup chopped walnuts and 1 cup semisweet chocolate chunks evenly throughout the batter.
- Pour the batter into a greased or parchment-lined 9x13 inch baking pan and spread evenly.
- Bake for 25-30 minutes, until edges are golden brown and a toothpick inserted in the center comes out clean.
- Let the blondies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Baking Pan
- Parchment Paper
Notes
- For a dairy-free version, substitute butter with coconut oil or plant-based butter.
- Try different chocolates like dark or white chocolate chunks for variety.
- Use a gluten-free flour blend to make this recipe gluten-free.
- Store leftover blondies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
- Avoid overmixing the batter to keep the blondies chewy, not cakey.