White Chocolate Walnut Blondies

Ingredients 

As you can see in the image above, the list of ingredients is pretty straightforward.

I'm partial to a solid block of chocolate cut into chunks with a big knife, so that's what I used here. Chips get a bit lost in the batter if you ask me, but they work just fine in terms of flavor. 

• White chocolate: use white chocolate chips or chunks. When available, I like to use Valrhona caramelized chocolate Dulcey, Callebaut white chocolate chunks, or a white chocolate baking bar, coarsely chopped.
• Walnuts: they will be chopped so you can buy the already broken ones that are cheaper than walnut halves.
• Brown sugar: use light or dark brown sugar both work. The latter will render a darker dough.
• Egg: fresh, large.
• All-purpose flour.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Baking powder: make sure it isn't expired. 
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
• Coffee: it adds flavor because it enhances the others, like white chocolate and walnuts. 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 beat much 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 find the one posted here happens to be more friendly, especially with kids. 

Use the traditional powdered sugar glaze, as explained in the Brown Butter Bundt Cake recipe. Or kick it up a notch with a Kahlua glaze, one of my favorites of all time. 

This white chocolate blondie recipe is versatile and perfect for the holiday season!