Ginger Walnut Chocolate Blondies



This is proof that I’m stubborn.  This is proof that I believe in myself.  This is proof that I’ll keep trying.  This is proof that I have a sweet tooth that just won’t quit.  This is proof that I want to throw the entire kitchen sink into an 8-inch square pan.

I once had a real problem with Blondie Brownies.  The main problem … the big, embarrassing elephant in the room was simple:  I couldn’t make a good Blondie to save my life.  I’ve failed with so many greasy Blondie messes.

It was always Brunette (brownie) for life.

But I LOVE Blondie Brownies.  LOVE with my heart.  Blondie Brownies are like chocolate chip cookies, in bar form.  Adding chocolate and walnuts is a natural and highly advised choice.


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Because well enough is never enough… let’s add all sorts of goodness to our Blondies!

Toasted walnuts.  Sweet and spicy candied ginger.  Oooh so good vanilla beans.  Ground ginger powder and coarse sea salt.


The basis of every good Blondie:  brown sugar!  Light or dark brown sugar.  Choose your adventure.


Butter is a big deal too!

Butter is usually a big deal around these parts.


This is the part where you’re probably going to want to grab a spoon.


But reach for a baking pan instead.


These Blondie Brownies are everything they should be!  Chewy, buttery, crisp and golden around the edges.  I love how the ginger flavor acts with the butter and nuts.  Candied ginger adds just a hint of spice.

These are the good life.  Be stubborn.  Get Blondies right.

Ginger Walnut Chocolate Blondies

makes 9 brownies

recipe adapted from Simply Recipes

Print this Recipe!

1/2 cup (1 stick) unsalted butter, melted

1 cup packed light or dark brown sugar

1 large egg

1 teaspoon vanilla extract plus scrapings from 1 vanilla bean (or 2 teaspoons extract)

1 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon ground ginger

1/8 teaspoon salt

1/3 cup chopped candied ginger pieces

1/3 cup dark chocolate chunks

handful toasted walnuts, coarsely chopped

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease an 8-inch square baking sheet.  Line with parchment paper, leaving two flaps hanging over the edges of the pan.  Grease and flour the parchment paper.  Set aside.

In a medium bowl, whisk together melted butter and sugar.  Mixture will be grainy.  That’s ok.

Whisk in egg and beat by hand until mixture is slightly pale, about 2 minutes.  Whisk in vanilla extract and bean.

In a small bowl, whisk together flour, baking powder, baking soda, ginger, and salt.  Add all at once to the butter and sugar mixture.  Stir until just incorporated.  Mixture will be fairly thick.  Fold in ginger, chocolate and walnuts, reserving some of each to top the brownies before baking.

Spread batter into prepared pan.  Top with remaining ginger, chocolate, and walnuts.  Bake for 20 to 27 minutes, or until a skewer inserted in the center of the brownies comes out clean.  Brownies will be golden brown.

Remove from oven and allow to cool for at least 20 minutes before removing from the pan and slicing into 9 pieces.  Brownies will keep, well wrapped at room temperature, for up to 4 days.

113 thoughts on “Ginger Walnut Chocolate Blondies

  1. You know what throws these over the edge for me? Well, besides the fact that they are friggen blondies. The ginger. I bet these are out of this world. I’m making them for a party this weekend, and I’ll certainly let you know how they turn out. <3

  2. These look absolutely perfect and I love that they use little chunks of ginger in there just to kick it up a notch. I think your stubbornness has paid off!

  3. I have seriously been fighting, for the last 3 days or so, the all consuming, overwhelming urge to make and consume an entire pan of brownies. I think the only reasonable, and let’s face it, the only possible thing to do is to go ahead and make and consume said pain of brownies. Or blondies. No?

  4. Thank god for your sweet tooth. Thank god that you’re stubborn. Thank god that you keep trying. Thank god that you never give up.
    Because now I have a solid recipe for blondie: YAY!

  5. as much as i love ginger, i have never actually had ginger pieces! i know though that they would be so good in treats, especially beautiful blondies like these bars!

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