Pantry Blondies

Welcome to stop number three on this nostalgic journey.  Blondies.  If you have never had a blondie, your life isn’t complete.  I realize that is a very bold statement, but I stand by it.  Growing up, we didn’t eat a whole lot of chocolate but never felt like we were missing out on brownies because of these.  I think of these as my, “OMG we need to be at someone’s house in an hour and I forgot to make something”.  I love simplicity, and being able to whip something up before the oven is fully preheated is insane especially for something that tastes so good.

I have made so many variations of these blondies based on what I had in the house and was never disappointed.  I even added white chocolate to these once for a friend who loves white chocolate and they were still edible, even for a white chocolate nay-sayer like me. My very favorite happy discovery was thanks to my husband.  Everyone has likes, but he loves caramel.  Literally in ever form it comes in: in a latte? sure.  In cookies? why not.  On a bowl of ice cream? is that even a question? I bring this up because one time at the grocery store he pulled a bag of Kraft caramel bits off the shelf and asked if I could use it.  They sat in our pantry for quite some time, until one day I was making these blondies and he asked if I would add the caramel bits in for him.  If he hadn’t asked, I might not have ever tried it or realized how versatile these blondies are.

For the most part, I stick with the blondies just with walnuts, or nut-less for people with nut allergies.  I love the texture of these.  They are a little on the chewy side and not overly sweet.  Every time I make them, I just want to curl up with a plate of them and a nice cup of coffee, or a cold glass of milk (depending on the time of day) and just feel like a kid again.  If you have been reading this blog, you know that food has a very special place in my life.  I have so many happy memories that I associate with food. I think of it as a way to relate to people or the “great equalizer”.  Food, for me, can bridge any gap be it political, regional, cultural, religious, really anything.

If you are looking for a new recipe to go to in a pinch, I hope you look to these.

Pantry Blondies

  • Servings: 16
  • Difficulty: Easy
  • Print


  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts


  1. Preheat oven to 350 º F.  Line a 8×8 baking pan with parchment paper.
  2. In a bowl combine flour, baking powder, and salt.
  3. In a larger bowl mix together vegetable oil and brown sugar until no lumps remain.  Whisk in the egg and vanilla until smooth.
  4. Fold in the flour mixture until just incorporated.  Lastly, add the walnuts and fold once more to evenly distribute.
  5. Pour batter into baking pan and bake until they are set in the center, about 25-30 minutes.
  6. Let them cool completely before cutting.


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