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.
Are you staring at these wonderful blondie squares? They're the sophisticated sibling of the gooey chocolate chip blondies.
They 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. They're a favorite around the holidays, along with the gooey honey walnut squares and the best Hungarian shortbread.
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.
- White chocolate: use white chocolate chips or chunks. I 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: light or dark. The latter will render a darker dough.
- Egg: fresh, large.
- All-purpose flour.
- Salt: I like using kosher salt or fine sea 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: 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 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.
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.
Use the traditional powdered sugar glaze.
Or kick it up a notch with a Kahlua glaze, one of my favorites.
Related recipes you might like:
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- 1 tablespoon ground instant coffee
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 cups firmly packed brown sugar
- ¾ cup (180g) unsalted butter
- 2 large eggs, at room temperature
- 2 cups (280g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 oz. (140g) white chocolate chips or chunks
- ¾ cups (100g) walnuts, coarsely chopped (you can toast them lightly for a better flavor)
- Preheat the oven to 350ºF/180°C.
- Butter a 9-inch square cake pan and line the bottom with parchment paper.
- Combine coffee and water in a small saucepan and stir until dissolved.
- Over low heat, add sugar and butter and stir until butter melts.
- Turn off the heat and let the mixture cool to room temperature, stirring occasionally. You can transfer it to a bowl to speed it up.
- Add eggs and coffee liqueur to the butter mixture and whisk to combine.
- Sift flour, baking powder, and salt directly into the butter mixture and stir to blend.
- Stir in chocolate and nuts.
- 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 knife, turn onto a plate, peel off the paper, cut into wedges and serve.
- Freezing: you can freeze them for up to a month. I recommend cutting them first when they are cooled down, wrapping them in plastic wrap and then in aluminum paper.
- Variation: this is my sophisticated adult version,
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.
- Prep Time: 20 minutes
- Cooling time:
- Cook Time: 30 minutes
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
- Serving Size: 1/9
- Calories: 575
- Sugar: 52.7 g
- Sodium: 176.7 mg
- Fat: 28 g
- Carbohydrates: 77.2 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 85.3 mg
Keywords: white chocolate walnut blondies