White Chocolate Walnut Blondies | CookOS

White Chocolate Walnut Blondies

Name: White Chocolate Walnut Blondies
Cook time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/4 cup all purpose flour; ½ tsp baking powder; ½ tsp salt; 8 tbsp unsalted butter, melted and cooled; 1 cup packed light brown sugar; 2 large eggs; 2 tsp vanilla extract; ½ cup roughly chopped white chocolate; ½ cup toasted walnuts, roughly chopped

White Chocolate Walnut Blondies are tender, chewy bars loaded with white chocolate chunks and toasted walnuts, flavored with brown sugar and vanilla for a rich, malty depth.

🌍American 🏷️Blondies 🏷️Dessert 🏷️White chocolate 🏷️Walnuts 🏷️Bars Bake mode

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Total

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 1/4 cup all purpose flour
½ tsp baking powder
½ tsp salt
8 tbsp unsalted butter, melted and cooled
1 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
½ cup roughly chopped white chocolate
½ cup toasted walnuts, roughly chopped

9 Ingredients

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Instructions

1
Spray a Suvie pan with cooking spray and line with aluminum foil so that foil overhangs the long edge of the pan. In a large bowl, whisk together 1 1/4 cup all purpose flour, ½ tsp baking powder, and ½ tsp salt until combined.
2
In a second large bowl, whisk together 8 tbsp melted butter and 1 cup light brown sugar until well combined. Whisk in eggs and 2 tsp vanilla extract until smooth.
3
Add wet ingredients to dry and stir until just combined. Add ½ cup chopped white chocolate and ½ cup toasted walnuts, stirring until just combined, trying not to overmix. Transfer mixture to prepared pan and insert into the bottom zone of Suvie. Input settings and cook now or schedule.
4
Set Suvie: Bottom Zone: Bake at 350°F for 20 minutes (for Suvie 2.0, Bake at 400°F). Top Zone: None.
5
After the blondies are done cooking, transfer pan to a wire rack to cool completely. Once cool, lift blondies out of the pan with foil sling, transfer to a cutting board, and cut into pieces.

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Tips & Notes

Pro tips

Toast walnuts before chopping to deepen their flavor and add crunch.
Do not overbake—pull from the oven when the center is just set but still soft; residual heat will firm them up as they cool.
Let melted butter cool slightly before mixing with sugar and eggs to avoid scrambling the eggs.
Use packed light brown sugar for moisture and a subtle molasses note that defines classic blondies.

Substitutions

Milk or dark chocolate → white chocolate (same weight)
Walnuts → pecans or macadamia nuts (same amount, toasted)
Light brown sugar → dark brown sugar (slightly more molasses flavor)
All-purpose flour → cake flour (slightly more tender crumb; reduce by 2 tablespoons)