Small Batch Dark Chocolate Blondies Recipe

4.67 from 3 votes

Small Batch Dark Chocolate Blondies Recipe

Dark Chocolate Walnut Blondies are rich, gooey and decadent. Undeniably more-ish, this easy to make, one-bowl, recipe will be a hit.

NOTE: The small batch recipe can be doubled in size to make a full batch.

Prep Time15

Cook Time22

Total Time37

Course: Bars & Brownies

Cuisine: Americain

Servings: slices

Calories: 283kcal

Author: Emma Duckworth

Equipment

Ingredients

60 g unsalted butter melted
70 g dark brown sugar firmly packed
110 g plain flour (all-purpose)
¾ teaspoon baking powder
¼ teaspoon fine salt
1 egg plus 1 egg yolk beaten
1 teaspoon vanilla extract
100 g dark chocolate 70% coarsely chopped
80 g walnut halves coarsley chopped
¼ teaspoon flaked sea salt optional

Metric - US Customary

Instructions

Preheat oven to 180°C (350°F). Grease and line a 2lb loaf pan 23 x 14cm (9 x 5.5-inch) with parchment paper. Leave an overhang on the sides so that it makes it easier to lift the blondies out afterward.
In a large bowl combine the melted butter and sugar and stir together. Add the egg and vanilla extract and stir again.
Sift the flour, baking powder, and salt into the sugar mixture bowl and stir until just combined.
Add chopped chocolate and walnuts, reserving some of each to sprinkle on the batter just before baking. Fold the chocolate and nuts into the batter. Pour batter into your prepared loaf pan and sprinkle with remaining chocolate chunks and walnuts, pressing gently into the batter.
Bake for 22-25 minutes until set around the edges and with a slight jiggle in the centre. This ensures fudgy centres. Cook for 5 more minutes if a more set centre is preferred. Remove from the oven and allow to cool in the pan for ten minutes. Gently use the baking paper sling to lift the blondies out of the pan and onto a wire baking tray to cool before cutting.
Sprinkle with flaked sea salt before serving.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double this recipe: Double all the ingredients. For the eggs, use 3 eggs beaten. Bake according to the instructions. Grease and line a square 9×9inch brownie pan to bake the blondies.

To store: Store Blondies in an airtight container for up to 4 days at room temp or 5 days in the refrigerator.

To freeze: Cut blondies into squares or slices. Wrap individual slices in parchment paper and store in an airtight container. Freeze for up to 3 months. Thaw at room temperature. Microwave for a couple of seconds to get that gooey interior.

TIP 1: Use the paper sling. This is the easiest and quickest way to remove the blondies from the pan.

TIP 2: Measure flour using a digital scale. Too much flour will lead to a dry, thick texture to the blondies. Not what we're after. Make accurate measurements with scales.

TIP 3: Don't overbake. All ovens run differently and with such a small amount of batter, it's easy to overbake these. Keep an eye on the bake time and oven temperature.

TIP 4: For neat slices/squares. Refrigerate the blondie for one hour or more. Then cut into slices – the blondies will have much neater edges.

Nutrition