Blueberry Walnut Blondie Bars
These blueberry walnut blondie bars are simply superb. The juicy blueberries, buttery walnuts, moist texture, and chewy edges make these a must-try dessert bar!
Ingredients
- 8 Tbsp unsalted butter (1 stick)
- 1 cup brown sugar (packed)
- 1 large egg (at room temperature)
- 1 egg yolk (at room temperature, see notes for tips)
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour (spooned and leveled with a knife)
- ½ tsp baking powder
- ½ tsp salt
- 1 cup blueberries (about 8 oz, plus extra for topping)
- ½ cup walnuts, chopped (plus extra for topping)
Instructions
- Preheat oven to 350°F (176°C). Spray or grease an 8x8in square pan (metal nonstick or glass). Line with parchment paper. (Greasing the pan first helps it stick better). Set aside.
- In a bowl, combine flour, baking powder, and salt. Mix with a whisk and set aside.
- In a separate bowl, melt butter in the microwave in 30 second intervals at 50% power. Combine melted butter and brown sugar in a large mixing bowl and whisk vigorously for one minute.
- Add egg, egg yolk, and vanilla extract. Whisk vigorously until fully incorporated.
- With a spatula, add dry ingredients to wet ingredients. (Using a sifter is best to avoid clumps.) Gently stir until almost fully mixed. Avoid over-mixing.
- Carefully fold in the blueberries and walnuts. (The batter should no longer have any flour streaks at this point.)
- Use the spatula to scoop the batter into your lined baking pan. Smooth out on top. Lightly press additional blueberries into the top of the batter and sprinkle on additional chopped walnuts, if desired.
- Bake for 25-30 minutes if using a metal nonstick pan, or 35-40 minutes if using a glass pan. The blondies are done when a toothpick inserted into the center comes out with just a few crumbs (it should still be somewhat moist), and the edges are golden brown and starting to pull away from the pan.
- Let cool completely. Once cool, use the parchment paper to lift the blondies from the pan. Slice with a large knife.**
Notes
*How to Separate an Egg Yolk: gently crack an egg on the rim of a bowl, as close to the center of the shell as possible. Pull the egg shell halves apart over the bowl, letting the yolk settle in one half. Let the egg whites run over the edge of the egg shell half. Then, carefully transfer the yolk into the other shell half, letting more egg whites run off. Repeat until most of the egg white is gone and just the yolk remains.
**For easier/cleaner slicing, transfer the blondies to the fridge (after they're completely cooled) to chill for 30 minutes before slicing.
Storage Tips: Once the blondies are fully cooled, store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
To use frozen blueberries: be sure to completely thaw them first and dry them very well with a paper towel. Otherwise, they may give off too much moisture when baked.