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.
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
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.