Sweet, gooey, rich, and chewy – these White Chocolate Walnut Blondies taste divine!
White Chocolate Walnut Blondies are filled with white chocolate chunks, walnuts, and coconut. Serve this dessert recipe warm with vanilla ice cream and a drizzle of praline sauce.
Applebee’s used to offer a wonderful White Chocolate Walnut Blondies on their dessert menu. I’m obsessed with desserts served hot with ice cream and wanted to recreate that restaurant dessert at home.
Blondies are similar in texture to brownies but don’t contain cocoa. They have a dense, moist texture like a brownie not a light, fluffy texture like a cake. Additionally, my White Chocolate Walnut Blondies recipe is easy to make and can be mixed easily by hand if you don’t want to bother with getting your big stand mixer out. I did use a mixer, my mixer is always on the counter ready and waiting. I probably use my mixer more than other people use a toaster oven.
I do love my KitchenAid Mixer. I particularly like this one because it has the tilting head. So fyi, horsepower is the main difference in mixers in the cost. You want a higher horsepower if you use a mixer a lot on very thick doughs. I broke two mixers on the same cookie dough (that recipe is not on my site), but this KitchenAid mixer whipped through the dough without problems.
I digress. I filled these White Chocolate Walnut Blondies with white chocolate chunks, walnuts, and coconut. You can add white chocolate chips if you prefer, but I like chopping a bar into large chunks. A big scoop of good quality vanilla cream, as well as my Easy Pecan Praline Sauce, completes this wonderful dessert. This blonde recipe would also be excellent with a peanut butter frosting.
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White Chocolate Walnut Blondies
Ingredients
- 8 Tablespoon butter
- 2 cups brown sugar
- 3 eggs
- 2 cups self-rising flour
- 1 Tablespoon vanilla
- 1 cup walnuts you can use pecans if you prefer
- 8 oz white chocolate bar chopped (I like chopping a bar in this better than using chips)
- 1 cup shredded coconut optional
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 inch cake pan with non-stick spray. With an electric mixer cream sugar and butter together until smooth. Add eggs and combine. Gradually add flour and mix well. Add vanilla. Fold in nuts, coconut (if using), and white chocolate by hand until evenly distributed. Spread in prepared pan and bake for 22 to 25 minutes. I like them soft and chewy so I bake for 22 minutes. Allow to cool slightly.
Notes
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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Topaz says
Is the butter that is used salted or unsalted?
Paula says
It can be either, your preference. I prefer salted butter so that’s what I always use.
Anya says
I just made these, first of all i used dark brown sugar and i used 250grams not 400g. Secondly i did not use 400g of flour – this was waaay to much, i used 250/260grams of flour finally, lol these didn’t turn out as brownies. it was a cake but very nice i added half a teaspoon more of vanilla aswell
Paula says
Well, of course, they didn’t turn out like my recipe, you changed too many variables for them too.
Anya says
haha yeh i just realized what i have put – but they were really nice