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Blondies sliced onto a board

Dark Chocolate Walnut Blondies, Small Batch

Emma Duckworth
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
5 from 2 votes
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Method Bars & Brownies
Cuisine Americain
Servings 6 slices
Calories 283 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Notes

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 airtight 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 defrost, thaw overnight in the fridge. Microwave for a couple of seconds to get that gooey interior.

Nutrition

Calories: 283kcalCarbohydrates: 28gProtein: 5gFat: 18gSaturated Fat: 6gTrans Fat: 1gCholesterol: 49mgSodium: 168mgPotassium: 108mgFiber: 1gSugar: 12gVitamin A: 292IUVitamin C: 1mgCalcium: 62mgIron: 2mg
Keyword Blondies, Dark chocolate blondies
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