Dark Chocolate Walnut Blondies are rich, gooey and decadent. Undeniably more-ish, this easy to make, one- bowl, small batch recipe will be a hit with the kids and adults alike.
The brown sugar adds a rich intense, molasses flavour that is cut through with the dark chocolate chunks. The walnuts add a textural dimension along with the added nutty taste- such a bonus!
What ingredients are in Dark Chocolate Walnut Blondies?
- Flour: stableises and bulks out the blondies
- Baking powder: adds extra leavening to them
- Salt: Always a necessary addition to sweet bakes
- Sugar: Brown sugar is used for that extra intense molasses flavour
- Eggs: One whole egg is used as a binding agent plus an extra yolk for richness
- Vanilla Extract: For taste
- Dark Chocolate: To cut through the sweetness but milk chocolate can be used if preferred.
- Walnuts: For added flavour but also textural crunch
How to make these blondies
I have to say that these are so easy to make. Like one bowl easy to make. In just a couple of steps and in under an hour, you can enjoy these blondies at home.
These Dark Chocolate Walnut Blondies have been made in small batch quantities. But if you’d prefer to make a standard serving then simply double the recipe. Instead of 1 egg and 1 yolk, use 3 whole eggs instead. This minimises the wastage which I prefer.
Step 1: Mix your brown sugar and butter together.
Step 2: Add wet ingredients (eggs and vanilla extract) and stir.
Step 3: Sift into bowl dry ingredients (flour, baking powder and salt). Stir to combine.
Step 4: Add the add-ins, chocolate and walnuts, setting aside 1 teaspoon of each.
Step 5: Pour batter into a greased and lined loaf pan and sprinkle over remaining chocolate and walnuts. Bake for 22-25 minutes for a soft centre, or for 5-8 minutes longer for a more set centre. Cool in pan before cooling on a wire wrack.
I truly hope that you love this recipe. If you love chocolate chip cookies, then the flavour profile of this will remind you of them. The morsels of melted dark chocolate and the crunch of the walnuts are the perfect addition to elevate each bite.
Brown Sugar: If you don’t have brown sugar then light brown or golden caster will do.
Dark Chocolate: I know my kids aren’t a fan of the bitter notes of dark chocolate and prefer the sweeter milk chocolate. I however, prefer the bitter dark taste against the sweet interior of the blondie. Either will work- take your pick!
Walnuts: Sub these with any nuts of your preference such as pecans, hazelnuts or almonds. Or leave out altogether if you prefer.
For more small batch recipes, make sure to check out the following:
Dark Chocolate Walnut Blondies, Small Batch
- 60 g unsalted butter, melted
- 70 g brown sugar, firmly packed
- 110 g plain flour
- ¾ tsp baking powder
- ¼ tsp fine salt
- 1 egg plus 1 egg yolk, beaten
- 1 tsp vanilla extract
- 100 g dark chocolate 70% , coarsely chopped
- 80 g walnut halves, coarsley chopped
- ¼ tsp flaked sea salt, optional
- Preheat oven to 180°C (350°F). Grease and line a 2lb loaf pan 23 x 14cm (9 x 5.5-inch) with parchment paper. Leave an overhang on the sides so that it makes it easier to lift the blondies out afterwards.
- In a large bowl combine the melted butter and sugar and stir together. Add the egg and vanilla extract and stir again.
- Sift the flour, baking powder and salt into the sugar mixture bowl and stir until just combined.
- Add chopped chocolate and walnuts, reserving some of each to sprinkle on the batter just before baking. Fold the chocolate and nuts into the batter. Pour batter into your prepared loaf pan and sprinkle with remaining chocolate chunks and walnuts, pressing gently into the batter.
- Bake for 22-25 minutes until set around the edges and with a slight jiggle in the centre. This ensures fudgy centres. Cook for 5 more minutes if a more set centre is preferred. Remove from the oven and allow to cool in the pan for ten minutes. Gently use the baking paper sling to lift the blondies out of the pan and onto a wire baking tray to cool before cutting.
- Sprinkle with flaked sea salt before serving.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.