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Baking recipe · from the recipe book

Espresso Walnut Chocolate Chip Blondies

Chewy, butterscotch-rich blondies with a hint of espresso, toasted walnut crunch and melty chocolate chips in every bite.

Espresso Walnut Chocolate Chip Blondies

Ingredients

  • ½ cup115 gUnsalted buttermelted and slightly cooled
  • ¾ cup packed190 gBrown sugarpacked
  • 1 large50 gEggsroom temperature
  • 1 large33 gEgg whites
  • 2 tsp8 gVanilla extract
  • 15 gEspressocooled
  • 1¼ cups160 gAll-purpose flour
  • ¾ tsp3 gBaking powder
  • ¼ tsp2 gSalt
  • ¾ cup chopped90 gWalnutscoarsely chopped
  • ¾ cup130 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving an overhang.
  2. Spread the walnuts on a small baking sheet and toast in the oven for 7 to 8 minutes until fragrant; let cool.
  3. Melt the butter and let it cool for 5 minutes.
  4. In a large bowl, whisk the melted butter with the brown sugar until glossy, about 1 minute.
  5. Whisk in the egg, the egg white, the vanilla and the espresso until smooth and slightly thickened.
  6. In a separate bowl, whisk the flour, baking powder and salt together.
  7. Fold the flour mixture into the butter mixture with a spatula just until no dry streaks remain.
  8. Fold in the toasted walnuts and three-quarters of the chocolate chips.
  9. Spread the batter evenly in the pan and scatter the remaining quarter of the chocolate chips over the top.
  10. Bake for 25 to 28 minutes, until the edges are golden and a toothpick in the center comes out clean or with a few moist crumbs but no wet batter.
  11. Cool in the pan on a rack for at least 30 minutes, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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