Blondies with walnuts and dark and white chocolate chunks

Chewy, dense and fudgy with a nice crunch from the walnuts

Mar 29, 2025

∙ Paid

The other day, my blog turned six. Yes, blogs have birthdays.

I say this every year, but I can’t believe I have been blogging for this long. I never thought I would be so proud of the work I do here or take so much pleasure from sharing my food, photographs and stories with all of you. I enjoy blogging as much as I enjoy eating the food I share on this blog. Well, almost, let’s not exaggerate.

I thought I’d make a little something to celebrate the occasion, like I do every year, and of course it had to be something sweet. So, this year, blondies. Oh how I fell in love with these little squares of heaven. I haven’t made blondies many times before in the past, mainly because I’m a brownie kind of girl due to my serious chocolate addiction (see evidence here, here and here), but these satisfied my chocolate cravings to the fullest. They contain not only one but two types of chocolate —dark and white— and especially when they’re still warm and the chocolate is oozing out of them like sexy hot lava, they are extremely hard to resist.

They are chewy, dense and fudgy on the inside, and crunchy on the outside with a crackle top. The molasses flavor that comes from the brown sugar and the distinct flavors of the white and dark chocolate create a harmonious combination while the toasted walnuts provide a nice crunch and an earthy quality to the blondies.

S, after wolfing down at least half of them, told me they were the best blondies he’d ever had. I had to agree.
Hope you enjoy them too, and thanks for being here, friends.