Wonderfully easy to make, these blondies (blonde brownies) have walnuts, are ready in under an hour, and freeze well. Laced with coffee, they taste like the best giant caramel cookie.
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Quick and easy
Are you staring at these wonderful blondie squares? They're the sophisticated sibling of the gooey chocolate chip blondies.
But these are full of white chocolate chunks, walnuts, and a dash of coffee that enhances the caramel undertone and pairs wonderfully with the nuts.
A mix of flavors I'm completely in love with.
This white chocolate blondie recipe is versatile and perfect for the holiday season. Not just for Christmas but also Easter and Mother's Day.
Ingredients
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- White chocolate: Use white chocolate chips or chunks. I'm partial to white chocolate chunks, as chips can get a bit lost in the batter if you ask me, but they work just fine when it comes to flavor.
- Walnuts: They will be chopped, so you can buy the already broken ones that are cheaper than walnut halves. You can also use pecans or macadamia nuts.
- Brown sugar: Light or dark. The latter will render a darker dough.
- Baking powder: Make sure it isn't expired.
- Coffee: Use very concentrated prepared coffee (I usually use Nespresso capsules) or coffee extract. If coffee is a no-no, omit it and use more vanilla.
How to make blondies
It's an easy, one-bowl recipe.
- Mix butter with sugar and add the egg. I use an electric mixer, but it can be made with a stand mixer.
- Add flavorings and mix well.
- Add dry ingredients. Patiently mix with a spatula or wooden spoon. Or use an electric beater, but mix *just* until combined.
- Add the white chocolate and walnuts. Mix until it is well combined and evenly distributed.
Vintage Kitchen Tip
It's important not to over-beat the dough after adding the flour, as it will result in tougher blondies. Incorporate it well, but stop when it's all integrated.
Lining the pan
I use a square pan, spray or butter it, and line it with a strip of parchment paper almost as wide as the pan (image below).
This will aid you when removing the blondie from the pan in a single block.
After that, it's easier to cut.
Variations
And this is my sophisticated adult version, with the following changes:
- Add a tablespoon (or two) of coffee liqueur such as Kahlua to the batter, the drizzle, or both.
- Use different nuts; a mix of hazelnuts and pecans is my favorite.
- Add dark, intense chocolate chips, like Ghirardelli 60% Cacao Bittersweet Chocolate Chips.
The coffee cuts through the extra sweetness of the white chocolate perfectly. It enhances it while letting it remain center stage.
Add a coffee glaze: I used to make this blondie recipe with a lot more coffee flavor. And, though I didn't use it today, these white chocolate walnut blondies are fantastic drizzled with a coffee glaze. I still love that variation, but I find it might not be the most friendly, especially with kids.
Other glazes: Use the traditional powdered sugar glaze. Or kick it up a notch with a Kahlua glaze, one of my favorites.
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White Chocolate Walnut Blondies
Ingredients
- 1 tablespoon instant coffee
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 cups light brown sugar, firmly packed
- ¾ cup unsalted butter
- 2 eggs, at room temperature
- 1 tablespoon coffee liqueur, like Kahlua, optional
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 ounces white chocolate chips, or chunks
- ¾ cups walnuts, coarsely chopped (you can toast them lightly for a better flavor)
Instructions
- Preheat the oven to 350ºF (180°C).
- Butter a 9-inch square cake pan and line the bottom with parchment paper.
- Combine 1 tablespoon instant coffee and 1 tablespoon water in a small saucepan and stir until dissolved. Add 1 teaspoon vanilla extract and mix.
- Place over low heat, add 2 cups light brown sugar and ¾ cup unsalted butter, and stir until the butter melts. Remove from the heat and let the mixture cool to room temperature, stirring occasionally. You can transfer it to a bowl to speed it up.
- Add 2 eggs and 1 tablespoon coffee liqueur to the butter mixture and whisk to combine.
- Sift 2 cups all-purpose flour, 2 teaspoons baking powder and ½ teaspoon salt directly into the butter mixture and stir to blend.
- Fold in 5 ounces white chocolate chips and ¾ cups walnuts. Transfer the blondie dough to the prepared pan and smooth the top.
- Bake until a tester comes out almost clean, about 35 minutes. Do not overbake, or they will be tough.
- Cool in the pan on a wire rack for at least 15 minutes. Loosen sides with a smooth-bladed knife, turn onto a plate, peel off the paper, cut into wedges and serve.
Notes
Add dark chocolate chips, substituting half of the white ones.
Laura says
I think these have it all - they are quick to make, you can store them in a freezer and they look absolutely delicious. Definitely a great recipe to keep handy.
Michelle says
I've made these a few times now and they come out perfect every time! Everyone loves them, I can't make enough of them. Thanks so much for such a great recipe x
kkim says
Such a delicious treat! These are perfect for the holidays and I can't wait to make them again!
Katherine says
These flavors are incredible!! I love the addition of coffee.
Danielle says
Oh my - blondies are one of my favorites! These sound incredible, can't wait to try them!
Alice Choi says
I LOVE all of your recipes!!! These are gorgeous!
thelittleloaf says
Mmmmmn these look amazing!
Andrea_TheKitchenLioness says
Paula, these are simply "beautiful blondies" - I do not know how to describe them in a better suited way!
Angie's Recipes says
These look simply irresistible! I sure can't stop just eating one or two.
yummychunklet says
What tasty looking slices!
Zeeona says
Just by looking at the photo, I could instantly feel its wonderful smelk, no kidding! I must try it!
alittlelunch.com says
Hi, Paula! Thanks for sharing the recipe for these decadent blondies in your guest post with Chef Dennis. So nice to "meet" you! I also admire the textiles on your Another Side Of Me page -- such beautiful handiwork. This was a very enjoyable visit to your "second home." 🙂
Abby says
you had me at coffee blondie! heading over now for the post 🙂
Renee Dobbs says
Oh nice! I'm heading over to get the recipe. I do like a good blondie.
Lizzy Do says
YUM! I love that you cut these in wedges almost as much as I love blondies!!! Congrat on the guest post~
Medeja says
Very delicious guest post!