Walnut Blondies

Menu PartDessert
Walnut Blondies

Chef Emily Luchetti

Marlowe restaurant

San Francisco

Brown sugar, gooey chocolate and crunchy walnuts combine to make the buttery blondie a best-loved dessert. These can be quickly baked up and packed to grab-and-go or added to a delivery or takeout order.



10 tbsp. unsalted butter, softened

½ cup firmly packed light brown sugar

½ cup granulated sugar

1 large egg

1 tsp. vanilla extract

1¼ cups unbleached all-purpose flour

¾ tsp. baking powder

¼ tsp. kosher salt

1 cup coarsely chopped walnuts

¾ cup chocolate chips


1. Preheat oven to 350 F. Grease 9-inch square baking pan with nonstick cooking spray; coat pan evenly with flour, knocking out excess.

2. In medium bowl with electric mixer, beat butter and sugars together until smooth. Beat in egg and vanilla extract. Add flour, baking powder and salt; stir until everything is evenly blended. Stir in walnuts and chocolate chips.

3. Turn batter out into prepared pan and spread evenly with spatula. (You can also place a piece of plastic wrap on top of the dough and press it evenly into the pan.) Bake 25 minutes or until toothpick inserted into center comes out clean and top is golden brown.

4. Let cool to room temperature then cut it in the pan into 16 squares.

Photograph courtesy of California Walnuts

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