Walnut blondies

walnut blondies http://roxanashomebaking.com/

Walnut Blondies – light and spongy, with a cake like crumb and a chewy bite

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.

walnut blondies http://roxanashomebaking.com/

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.

Apple pies, pumpkin bread, walnut bars they are all associated with fall in my mind.

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.

Walnut Blondies http://roxanashomebaking.com/

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

Prep Time: 10 minutes

Cook Time: 30 minutes

40 minutes

Yield: 1 square 8X8 pan

Walnut blondies

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)


  1. Heat the oven to 350F.
  2. Line a square 8X8 baking pan with parchment paper. Set aside.
  3. In a mixing bowl cream the sugar and butter until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Add the vanilla extract.
  6. In a separate bowl sift the flour with baking power and salt. Slowly add to the creamed mixture.
  7. With a wooden spoon or spatula stir in the walnuts.
  8. Pout the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
  9. Cool before cutting it.

walnut blondies http://roxanashomebaking.com/

Similar recipes

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,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Brooks at Cakewalker│The Sweet & Savory Collection says

    Roxana, these look sensational! This past weekend I was tending to the yard and I noticed yellow leaves on the ground too. It definitely brings Fall to mind and these treats will usher the season in nicely. Brava!

  2. Baker Street (@bakerstreet29) says

    It does seem like a day to settle in with a couple of blondies and a good book. These look fabulous and I’m willing to trade you my pb&j blondies for this. :)

  3. says

    What an awesome recipe Roxana. I feel for you with the cold weather on the way – we have been having a long and cold winter here – not my idea of fun. I hope that your winter will be mild.
    Have a happy weekend.
    :-) Mandy

  4. Sandra (@SECooking) says

    You are my favorite blogger baker…I love this, Roxy! Awesome recipe and amazing photos as always!
    Have a lovely weekend!!!

  5. says

    I love these Walnut Blondies, a nice change from chocolate. Your pics are gorgeous! Our leaves are falling , too. Here in Illinois, we are in a drought, so they are stressed.

  6. Lisa says

    I’m weird..I’ve never been a brownie person..but blondies? Fuhgeddaboutit! I love, love, love them and yours look perfectly thick and moist! However,..I just might sneak some milk chocolate chunks into these..after I pin them, of course (I’m addicted…which is why I stayed away so long lol).

  7. says

    Hi Roxana! These look scrumptious and I am so glad to see a recipe that doesn’t involve summer fruit. I recently made a fruit crumble, all the while wishing I were making anything that didn’t contain fruit! LOL I guess I am ready for fall and these blondies look amazing! Love the light crumb! : )

  8. Suzanne Platt (@YouMadeThatblog) says

    Love blondies and walnuts, funny how I hated these nuts when I was kids but love them now. Let’s not think about Summer being over soon, I’m in denial too.

  9. says

    I am actively boycotting Fall right now because it’s going to be hot and summery here for at least another month! And just think of it — the people in Australia and New Zealand are just now headed toward their “summer” so I’m going to prolong it! Your blondies look scrumptious! And I love the walnuts in them :)

  10. Federica says

    I stumbled upon these while looking for any recipe involving walnuts (was tired of seeing them in my cupboard) on pinterest… and wow! I’m not a very experienced baker but these turned out so, so good! Thank you for sharing this recipe!

  11. nirmani says

    hi roxana,you have mention in ingredient list 1 tsp baking powder but in instruction, baking soda.what we have to use baking soda or baking powder?

  12. nirmani says

    hi roxana sorry for the several comments.but i want to say something…you have a wonderfull blog roxana.. just amazing. i think not only good baker ,you are a talented photographer too..thank you for sharing wonderfull recipes and knowledge with us.greetings from sri lanka.

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