This is proof that I’m stubborn. ย This is proof that I believe in myself. ย This is proof that I’ll keep trying. ย This is proof that I have a sweet tooth that just won’t quit. ย 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. ย The main problem … the big, embarrassing elephant in the room was simple: ย I couldn’t make a good Blondie to save my life. ย I’ve failed with so many greasy Blondie messes.
It was alwaysย Brunette (brownie) for life.
But I LOVE Blondie Brownies. ย LOVE with my heart. ย Blondie Brownies are like chocolate chip cookies, in bar form. ย 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. ย Sweet and spicy candied ginger. ย Oooh so good vanilla beans. ย Ground ginger powder and coarse sea salt.
The basis of every good Blondie: ย brown sugar! ย Light or dark brown sugar. ย 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! ย Chewy, buttery, crisp and golden around the edges. ย I love how the ginger flavor acts with the butter and nuts. ย Candied ginger adds just a hint of spice.
These are the good life. ย Be stubborn. ย 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. ย Grease an 8-inch square baking sheet. ย Line with parchment paper, leaving two flaps hanging over the edges of the pan. ย Grease and flour the parchment paper. ย Set aside.
In a medium bowl, whisk together melted butter and sugar. ย Mixture will be grainy. ย That’s ok.
Whisk in egg and beat by hand until mixture is slightly pale, about 2 minutes. ย Whisk in vanilla extract and bean.
In a small bowl, whisk together flour, baking powder, baking soda, ginger, and salt. ย Add all at once to the butter and sugar mixture. ย Stir until just incorporated. ย Mixture will be fairly thick. ย Fold in ginger, chocolate and walnuts, reserving some of each to top the brownies before baking.
Spread batter into prepared pan. ย Top with remaining ginger, chocolate, and walnuts. ย Bake for 20 to 27 minutes, or until a skewer inserted in the center of the brownies comes out clean. ย 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. ย Brownies will keep, well wrapped at room temperature, for up to 4 days.
114 Responses
Can i replace the egg in the recipe? What can the egg be substituted with?
I have never tried to replace the egg in this recipe. I think the egg is important to the structure.
Looks absolutely delicious! I love a good chocolate blondie and this one looks amazing. I would love to try some.
Made these two days ago and they were gone in literally five minutes, way before I had a chance to reserve a few for a photograph! I baked them in a pie pan and they took just under an hour. Delish!
These look absolutely delicious! I will definitely be trying these this weekend, The pictures also look fantastic as usual. :)