Walnut Blondies

    Walnut Blondies

    Recipe photo: Walnut Blondies

    Walnut Blondies


    87 people made this

    About this recipe: These bars are equivalent to brownies without the chocolate. Not only are they quick and easy to make, but they also taste fantastic! Enjoy with a big mug of tea or serve warm with vanilla ice cream.

    Serves: 16 blondies

    • 100g margarine
    • 1 tablespoon milk
    • 220g dark brown soft sugar
    • 1 egg, beaten
    • 125g plain flour
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 1 teaspoon vanilla extract
    • 60g chopped walnuts

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 20x20cm tin.
    2. Combine margarine and milk in large saucepan. Place over low heat until margarine melts. Remove from heat, add the dark brown soft sugar and egg. Stir until well blended.
    3. Combine the flour, baking powder and salt; stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into prepared tin.
    4. Bake at 180 C / Gas 4 for 20 to 25 minutes or until skewer inserted in middle comes out clean. Cool and cut into 5x5cm squares.
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    Reviews in English (75)


    Well these were easy to make and tasted great will make again  -  27 Jul 2016


    I made these today using dark brown, unrefined Muscovado cane sugar as it was all I had in the cupboard. They are delicious! Chewy and crunchy at the same time. Almost a toffee taste. Next time I make them I'm going to try with a light soft sugar and cherries instead of nuts. Lovely warm, I couldn't wait to let them cool.  -  27 Jun 2015


    I've been making these blondies for the past several weeks now because my boyfriend likes them so much. Only a couple of differences with my version: * I use 1/3 cup of real butter instead of shortening. The butter pretty much makes this treat. *I use 2/3 cup of brown sugar...it's definitely sweet enough without the other 1/3 cup * I use 1/4 cup chopped pecans & I fold in 1/2 cup of white chocolate chips for a "macadamia" feel to it. Also, make sure you mix the flour mixture a little at a time so the mixture stays smooth. Excellent!  -  16 Jul 2007  (Review from Allrecipes US | Canada)

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