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


Walnut Chocolate Blondies

Ingredients:

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}


Directions:

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.


adapted Chocolate Temptations, by Linda Collister


All images and text ©

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