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Baking recipe · from the recipe book

Peanut Butter Walnut Blondies with Honey Glaze

Chewy, fudgy-centered blondies rich with peanut butter and toasted walnuts, finished with a thin honey-peanut glaze that sets glossy on top.

Peanut Butter Walnut Blondies with Honey Glaze

Ingredients

  • ¾ cup chopped100 gWalnutschopped
  • ⅓ cup85 gUnsalted buttermelted and slightly cooled
  • ½ cup130 gPeanut butter, no salt addedcreamy, stirred well
  • ¾ cup packed170 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • 1½ tsp6 gVanilla extract
  • 1¼ cups150 gAll-purpose flour
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • ⅓ cup40 gPowdered sugarsifted
  • 2⅛ tsp15 gHoney
  • 2 tsp10 gMilk, 2%

Steps

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang.
  2. Spread the walnuts on a baking sheet and toast in the oven for 6–8 minutes until fragrant; cool, then set aside one quarter of them for the top.
  3. In a large bowl, whisk the melted butter with all but 20 g of the peanut butter (reserve that 20 g for the glaze) until smooth.
  4. Whisk the brown sugar into the butter mixture for 1 minute, then whisk in the egg and vanilla until glossy.
  5. In a separate bowl, whisk the flour, baking powder and salt; fold this flour mixture into the wet mixture until just combined.
  6. Fold in the remaining three quarters of the toasted walnuts, spread the batter evenly in the pan, and scatter the reserved quarter of walnuts on top.
  7. Bake 24–28 minutes, until the edges are golden and a toothpick in the center comes out with a few moist crumbs but no wet batter.
  8. Cool in the pan on a rack for at least 45 minutes.
  9. For the glaze, whisk the reserved 20 g peanut butter with the powdered sugar, honey and milk until smooth and pourable.
  10. Drizzle the glaze over the cooled blondies, let it set 10 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, Peanuts, Gluten.

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

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