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
THIS SMALL BATCH RECIPE CAN BE DOUBLED IN SIZE TO MAKE A REGULAR SERVING SIZE OF 12
60g butter, melted
80g brown sugar
110g plain flour
¾ teaspoon baking porder
¼ teaspoon salt
1 egg plus 1 egg yolk, beaten
1 teaspoon vanilla extract
100g dark chocolate chopped
70g walnut halves, chopped
Pinch flaked sea salt, optional
- Preheat oven to 180C/350F. Grease and line a 2lb (9 x 5.5 inch) loaf pan with grease proof paper. (Tip: 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 after. 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.
- To double this recipe. Double all the ingredient. For the eggs use 3 eggs beaten. Bake according to the instructions. Grease and line a square 9×9inch brownie pan to bake the blondies.
- For neat slices/squares: Refrigerate the blondie for one hour or more. Then cut into slices – the blondies will have much neater edges.
- To Store: Store Blondies in an air tight container for up to 3 days at room temp or 5 days in the refrigerator.
- To Freeze: Cut blondies into squares or slices. Wrap individual slice in parchment paper and store in an airtight container. Freeze for up to 3 months. To de-frost, thaw overnight in the fridge. Microwave for a couple of seconds to get that gooey interior.
Keywords: Blondies, Dessert, Dark Chocolate