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Walnut Chocolate Blondies

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I love grocery stores, go figure, right? I love wandering through the aisles, checking out random spices, olive oils and fun new products.

However, I loathe those mid-week quick trips to pick up odds and ends and I HATE putting groceries away. Last week, I asked Brian to make a mid-week trip to pick up some pecans and oranges; he came home with walnuts and oranges.

Now, if you have read my blog for a while, you may remember that Brian claims to be “allergic” to walnuts. Is his world, being “allergic” means they bother his tongue and mouth, so they have been banished from my baking cupboard. Personally, I think this “allergy” is a bunch of malarkey. 

Did I just say malarkey? Yes, indeed I did. Hogwash also has a nice ring to it, but we’ll stick with malarkey for now.

Back to the walnuts…he bought them, so I used them {his fault, right?}; this made him exceedingly cranky. He likes to be the first to test my baked creations to make sure they are “up to standard” before he takes them to his ever-so picky coworkers…kidding, they eat ANYTHING!

To sum it up, Brian did not taste these Walnut Chocolate Chunk Blondies, so I had to. My verdict? They were good, not amazing…I thought they needed something, but could not put my finger on it. More butter? More Sugar? More vanilla? No walnuts…MORE walnuts? If you make them and figure it out, please enlighten me! If you have not checked out my facebook fan page, you may want to head over there and do so…something rad may just post there on Friday!

Looking for another Blondie recipe? Check these out!
Snickerdoodle Blondies from My Baking Addiction
Coconut Chocolate Blondies from My Baking Addiction
White Chocolate Coconut Blondies from GoodLife Eats
Caramel Chocolate Blondies from Two Peas and Their Pod

Close up image of two white chocolate blondies stacked together on a plate

Walnut Chocolate Blondies

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


  • 10 tablespoons unsalted butter
  • 2 cups light brown sugar
  • 1 tsp vanilla extract
  • 3 eggs, beaten
  • 3 cups plain flour
  • 1 tsp baking powder
  • a large pinch of salt
  • 1/2 cup chopped walnuts
  • 1 cup semi sweet chocolate chunks {I used Scharffen Berger}


1. Preheat oven to 180°C. Line with foil a 30 X 22cm baking tray.

2. In a large, heavy pan, melt gently the butter. Add the sugar, stir well, and remove from the heat. Let cool for a minute, then add the eggs and vanilla, stirring well.

3. Sift the flour, salt and baking powder over the butter/sugar/egg mixture. Stir only until thoroughly blended, but don’t beat or overmix. Fold in nuts and chocolate.

4. Pour the batter into the prepared pan.

5. Bake for 25 minutes until just firm.

6. Cool for a while in the baking tray, then lift the cake, transferring to a wire rack to cool completely. Remove the foil and cut into squares. Makes 48 pieces.

Did you make this recipe?

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Friday 2nd of December 2011

I haven't made these ones but I have made blondies before and I always use melted white chocolate in mine, just as I would use melted chocolate in my normal brownies! So maybe that's whats missing? Just a thought :) I melt the chocolate with the butter so adding the brown sugar at this process would make caramel brownies I guess :)


Friday 9th of April 2010

I have been searching for a good blondie recipe and I think that I am going to try and experiment these and use pecans in stead of walnuts :)

Kate Watson

Sunday 4th of April 2010

I have just made these today and I agree, they need something... more. A little more sweetness perhaps, but also they are more of a cakey consistency - no fudge or gooeyness about them at all. But still delicious with a cup of coffee. They certainly wont be going to waste in my house.


Thursday 1st of April 2010

So I tried these because I love making blondies and I've never tried it with choc and walnuts. For some reason, it came out really really doughy (kinda like bread or something). I think the 3 cups of flour was too much (but I didn't know that at the time). OR maybe I made a mistake somewhere? Not too sure.


Thursday 1st of April 2010


Sorry about your experience with these being doughy...I did not think mine were bread like at all. Dense, but not doughy. As I said in the post, I thought they were missing something...just could not figure out what! Have a great day and thanks for letting me know your experience with these! -Jamie


Sunday 28th of March 2010

Oh yum! These look great!

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