I think I’m in denial.
No, no, no, has nothing to do with chocolate if that’s what you’re thinking by looking at these walnut blondies.
It’s just I don’t want to admit fall is just around the corner.
Yesterday I saw yellow leaves on the ground.
If the leaves are falling here in South Carolina, I don’t want to think how’s the weather in my neck of the woods back in Virginia where I actually have the woods in the back yard.
I had planned another recipe for you today, some melt in your mouth lemony cookies, but I guess it’s time to start thinking about fall recipes.
These blondies I made them a while back for a gathering in my community.
I saw the recipe in Taste of Home magazine and thought it might be a good addition to all the chocolate goodies I had to bring at the family night.
To my surprise they were gone pretty fast, I thought they will be the only ones I have to take back home.
The original recipe called for 2 eggs but i felt like the batter needed one. I’m glad I did add the third egg. The blondies turned out light and spongy, with a nice crumb, resembling more a cake with a slight chewy bite. If you like your blondies on the dense side, you can add just 2 eggs.
Also the recipe called for a 11X7 baking pan, I used a square 8X8 one giving the blondies a little more height.
Also, skipped the addition on chocolate chips (I wanted a chocolate-free dessert), but if you prefer you can add 1/2 cup chocolate chips.
No matter how many eggs you decide to add, chocolate chips or not and what type of pan you bake the blondies it, just make them!
In less than 40 minutes you have a delicious blondie, great with your morning coffee, with an afternoon cup of tea or as an after dinner treat.
Cranberry M&M Blondies at Pass the Sushi
Chewy, Chunky Blondies at Brown Eyed Baker
Butterscotch and Walnut Blondies at Baking Bites
Banana Walnut Blondies at Sweet Pea’s Kitchen
Sending love your way,