Walnut Blondies

This recipe draws on two different ones for Blondies. The first comes recommended by Dessert Geek on Mastodon, having met the baker who came up with a scoopable form of dough for the blondies. The recipe uses 2 oz of chips, 1/2 cup of chopped nuts, and 1/3 cup shredded sweetened coconut for texture. There are other differences in the recipe, too, and it has variations for bars, cookies, and muffin-like treats.

The second recipe incorporates walnuts specifically, which we think has great potential, especially if you take the time to toast the walnuts. This recipe also uses more butter than the first. ...Consider if the batter is appropriate for putting it in a muffin tin instead of making bars...

The recipe below has cut the granulated sugar in half, calling for only 1/4 cup instead of a half cup.

INGREDIENTS

10 Tbl (5 oz) unsalted butter, softened; extra for greasing the pan
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1-1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp kosher salt
1/2 to 1 cup coarsely chopped walnuts
Mix-ins: 3/4 cup chocolate chips or 3/4 cup toffee pieces

PREPARATION

1. Preheat the oven to 350°F.

2. Chop and toast the walnuts; cut the butter into 1/2" pieces. Set both aside.

3. In a small or medium bowl, whisk together the flour, baking powder, and salt. Set aside.

4. In a large bowl, beat the butter and sugars together until smooth.

5. Mix in the egg and the vanilla extract.

6. Add the flour mixture and stir until everything is evenly blended.

7. In a small bowl, combine whatever mix-ins you are using and then stir them into the batter.

8. Prepare either a greased mini-muffin tin (if the batter looks like it is scoopable) or a 9x9 pan with non-stick cooking spray followed by a coating of flour. Alternatively, make a sling for the pan using foil or parchment.

9. Either scoop out batter into a muffin tin using a 1 tsp scoop or rounded teaspoon or, if too thick, turn the batter out into the prepared pan and spread it out evenly. You can use an offset spatula or you can place a piece of plastic wrap on top of the dough and press down on it with your palm/fingers.

10. Bake until the top is golden brown and a toothpick inserted into the center of the batter comes out clean, about 25 minutes.

11. Let cool to room temperature then cut it in the pan into 16 squares.