Walnut Blondies

Published May 27, 2013. Comments


What's a Blondie? A Blondie is essentially a brownie without the chocolate. But you certainly won't miss the chocolate for long with this lighter, chewy and moist rendition of its darker cousin. It's best warm out of the oven, served with a French Vanilla Bean ice cream or try this: add some Armagnac-soaked prunes to softened best quality vanilla bean ice cream, swirl it in, and scoop some of this ice cream on top of your warm Blondies. You will have a very grown-up dessert with the lovely complementing textures and temperatures of the warm Blondie and the cold Armagnac Prune Vanilla ice cream. Perfect to serve at your next dinner party. Or to enjoy at home alone. (Preferably when you're really at home alone, so no one can come in and ask what you're eating and then you'd have to share. And you've shared enough of your desserts with your kids and hubby, right?) 

Walnut Blondies


2 cups packed golden light brown sugar

2/3 cup unsalted butter

2 large eggs

2 teaspoon pure vanilla extract

2 cups unbleached, all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon fine sea salt

1 ½ cups chopped walnuts


  1. Preheat oven to 350°F. Grease a 13 x 9 x 2 baking pan and line the bottom with parchment paper. Set aside.
  2. In a medium saucepan, heat the brown sugar and the butter over medium heat until the butter melts and the mixture is smooth. Let it cool slightly.
  3. Add one egg to the butter/sugar mixture and beat until combined. Repeat with the second egg. Add the vanilla extract and beat to combine.
  4. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Make a well in the center and pour the egg/butter/sugar mixture into the middle. Using a whisk, slowly stir the wet into the dry until almost all the flour has been mixed in, then fold in the rest of the flour and beat until combined.
  5. Pour into your prepared baking dish. With an oil off-set spatula, spread the mixture evenly. Sprinkle the top with chopped walnuts.
  6. Bake for 25 to 30 minutes or until a toothpick comes out clean from the center.
  7. Let it cool a little in the pan. You can cut them into bars while it’s still warm but it’s better to wait until they’ve completely cooled. Are you listening to me? No? Okay. Makes about 24 small bars or one large serving.