These Dark Chocolate Walnut Blondies are the perfect place for that best bar of very dark chocolate you have hiding in the back of your pantry. Crunchy with toasted walnuts. Slightly salted tops. A truly decadent treat.
Looking for more dark chocolate treats, try these dark chocolate crinkle cookies!
As a die-hard dark chocolate fan, this blondie recipe is one of my favourite ways to enjoy dark chocolate. Brownie lovers may ridicule me for this, but...
~ dark chocolate is best in a blondie ~
This is the recipe you are looking for when you need something rich, decadent and a little bit crunchy. These dark chocolate blondies will totally hit the spot.
Why this recipes works
- The blondie batter is sweet and slightly scented with vanilla and cinnamon. Basically cookie dough, which is always good.
- Dark chocolate. This is where you will want to use the best dark chocolate. I used 70% Bakers chocolate here. You want rich and smooth chocolate.
- Break the chocolate into big-ish chunks so that you can really appreciate the chocolate with every bite.
- Keep all the shavings from cutting up the chocolate and make sure they get mixed into the batter, those little slivers leave the prettiest speaks throughout the batter.
- Walnuts add a slight sweetness and of course more crunchiness. Toast the walnuts first to really bring out their flavour.
- Sprinkle flaky sea salt on the blondies as soon as they come out of the oven, just a bit to highlight the chocolate
More bars and squares recipes
how to make these blondies
Use good dark chocolate. Dark chocolate is a primary flavour in these brownies so you please use chocolate you actually like to eat out right, on its own. Don't use semi-sweet chocolate. It is too sweet. And avoid chips, you really want the texture of chocolate broken into chunks for this recipe. So if too bitter - say 90% - it might be too much. I like 70%-75% dark chocolate for this. A good Lindt bar or Bakers gold bar is just perfect. You need 6oz of chocolate.
Toast the walnuts. It just takes an extra couple of minutes but will make the walnuts sweet and nutty. Use a dry skillet and over medium heat warm the walnuts for a few minutes until they become fragrant and slightly browned. Don't burn them! Once toasted, roughly chop them. Texture! Don't break them up too small.
Don't over-mix the batter. I like to use a standmixer to mix this batter, but keep the speed low or medium. Before you add the flour, you want the batter to get creamy and smooth -- but not fluffy. Once you add the flour -- mix until just combined.
Bake. Bake at 350 for about 20 minutes, until the top is just barely set and the corners are slightly browned.
Sprinkle with flaky sea salt! as soon as the blondies come out of the oven.
Let cool. For at least one hour. I know, I know, it's hard to wait - but trust me. Don't cut the blondies while the chocolate is molten.
TIP! For cleanly cut squares, pop the brownies into the refrigerator for 20 minutes before cutting.
Serve these dark chocolate and walnut blondies at room temperature or slightly chilled. I prefer the slight resistance of the firm dark chocolate chunks when these squares are a bit chilled, not cold, but slightly cool. Room temperature is fine unless the room is very warm.
In our house this is a make-today-and-eat-today kinda recipe 😃 But these blondies will make ahead very nicely. Store in an air-tight container for about 4 days or freeze for up to 3 months. Salt flakes will dissolve once the blondies are frozen, but you will still taste the salt... just not see it.
Dark Chocolate Walnut Blondies
- 8x 8 in square baking pan
- 6 tablespoon unsalted butter
- 1 cup brown sugar lightly packed
- 1 large egg
- 2 teaspoon vanilla extract
- 1 cup all purpose flour
- ¼ teaspoon sea salt
- ¼ teaspoon cinnamon
- 6 oz dark chocolate I used 70% bakers chocolate
- ¾ cup coarsely chopped walnuts
- ½ teaspoon flaky sea salt for sprinkling on top after baking
- Preheat oven to 350 degrees celcius and line a 8x8 in square baking pan with parchement paper or spray lightly with non-stick spray.
- Toast walnuts in a dry skillet over medium-low heat for a few minutes. Heat just until you can small the toasted walnuts and they are just starting to brown. Quickly remove from heat and transfer walnuts to a small bowl. Set aside.
- Using a sharp knife, cut chocolate into large, coarse chuncks. Set aside
- In a medium bowl combine flour, ¼ teaspoon of salt and cinnamon. Whisk to combine. Set aside.
- In the bowl of a stand mixer, beat melted butter and brown sugar at medium speed until combined. Do not whip. Add egg and vanilla and continue to beat on medium speed until creamy and smooth. About 2 minutes.
- With standmixer on low speed, add in flour mixture and beat until just combined. Remove the bowl from the standmixer and, using a spatula, fold in dark chocolate and walnuts. Pour batter into the prepared 8x8 baking pan. Bake at 350 for 20-22 minutes or until lightly browned around the edges. Sprinkle with flaky sea salt as soon as remove the blondies from the oven. Allow to cool about an hour before cutting. TIP! - to cut neat and sharp edges, put the blondies in the refrigerator for about 20 minutes before cutting.