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.
Walnut Blondies - light and spongy, with a cake like crumb and a chewy bite.
- 6 tbsp. (85 grams) room temperature butter
- 3/4 cup (150 grams) brown sugar
- 3 eggs room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (150 grams) all purpose flour
- pinch of salt
- 1 tsp baking powder
- 3/4 cup chopped walnuts (or other nuts of your choice)
- Heat the oven to 350F.
- Line a square 8X8 baking pan with parchment paper. Set aside.
- In a mixing bowl cream the sugar and butter until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Add the vanilla extract.
- In a separate bowl sift the flour with baking power and salt. Slowly add to the creamed mixture.
- With a wooden spoon or spatula stir in the walnuts.
- Pout the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
- Cool before cutting it.
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,