This post is sponsored by DOVE® Chocolate.
Thanksgiving week is a good time to reflect on what I’m grateful for. After a serious illness earlier this year that required hospitalization, I’m especially thankful for my recovery and the care I received. Health is something I don’t take for granted—appreciating the small things brings fulfillment.
Last year while traveling, I had a memorable chocolate walnut blondie that I couldn’t stop thinking about. I promised myself I’d create my own version, and these milk chocolate walnut blondies are the result.
For this recipe I used DOVE® PROMISES® Silky Smooth Milk Chocolate — they break up beautifully and melt into pockets of creamy chocolate. If you prefer a richer flavor, dark chocolate pieces work well too.
I unwrap the chocolates and cut each piece into 6–8 smaller chunks so they distribute evenly through the batter.
The chopped chocolate comes to about one cup. I also chop the walnuts and measure the dry ingredients in a separate bowl.
Beat one egg in a mixing bowl, then add the packed light brown sugar and mix until combined. Stir in melted unsalted butter and pure vanilla extract.
Fold in half of the flour mixture, then the rest, taking care not to overmix. The batter should be thick and glossy—almost ready.
Gently fold in the chopped DOVE® milk chocolate pieces and the walnuts so they are evenly distributed throughout the batter.
Pour the batter into an 8-inch square pan lined with foil and sprayed with baking spray. I lightly spray an angled spatula to make smoothing easier and to keep the pan cleanup simple.
Smooth the top evenly and bake until the blondies have a dry, flaky top and a toothpick inserted in the center comes out with flaky crumbs.
Allow the blondies to cool in the pan on a wire rack. For the cleanest slices, cool completely—about four hours—but if you can’t wait, let them rest at least 15–20 minutes before cutting into 16–20 squares.
These blondies make a lovely Thanksgiving treat and also make charming favors when wrapped in small bags. Serve them warm or at room temperature—either way they’re comforting and delicious.
The holidays are a time for joy and connection. I love to #ChoosePleasure by baking treats ahead so I have something sweet ready when friends and family visit. Freezing cookie dough or prepping bars in advance makes hosting easier and more enjoyable.
How do you #ChoosePleasure and live life fully? Share your ideas and photos if you try this recipe.
Milk Chocolate Walnut Blondies Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup packed light brown sugar
- 1 large egg, beaten
- 3/4 cup 1 1/2 sticks unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 cup unwrapped & chopped DOVE® PROMISES® Silky Smooth Milk Chocolate, about 18 pieces
- 1/3 cup chopped walnuts
Instructions
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Heat oven to 325 degrees F.
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Prep the chocolate and the walnuts. Cut each DOVE® PROMISES® Silky Smooth Milk Chocolate into 6–8 pieces.
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Cover an 8-inch square pan with foil and spray generously with baking spray.
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In a medium bowl, whisk together flour, baking soda, and a pinch of salt. In another bowl, beat the egg with the brown sugar until combined. Stir in the melted butter and vanilla extract.
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Add half the flour mixture to the wet ingredients and fold gently with a rubber spatula. Add the remaining flour and fold until just combined—do not overmix.
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Fold in the chopped DOVE® chocolates and the walnuts until evenly distributed.
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Spread the batter into the prepared pan and smooth the top with a lightly sprayed angled spatula.
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Bake for 28–30 minutes. The top should be dry and flaky; a toothpick will come out with flaky crumbs.
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Carefully lift the foil to remove the hot pan and place it on a wire rack to cool. For neat squares, cool completely (about 4 hours). If impatient, cool at least 15–20 minutes before cutting into 16–20 bars.
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Disclosure: This post is sponsored by DOVE® Chocolate. All opinions are my own. Thank you for supporting the brands I work with—your support lets me keep sharing recipes on The Little Kitchen.