Preheat the oven to 350 degrees. Butter an 8x8 baking pan or line with parchment paper.
Lightly spritz the chopped walnuts with water - just enough to moisten them. Mix the sugar, cinnamon and coarse salt together and toss the walnuts in the mixture until completely coated.
Line a baking sheet with parchment paper and bake the walnuts for about 10 minutes, or until they are nice and toasted. When you can smell the walnuts, it is usually time to take them out. Set aside to cool. (Try not to eat them right away!)
In a skillet, add the butter and stir constantly on medium heat until it browns and smells nutty. Allow to cool slightly
Cream the butter and the sugars together until light and fluffy. Add the eggs, whiskey and vanilla extract together.
In a separate bowl. mix the flour, espresso powder and salt together, then slowly pour unto the wet ingredients. Do not overmix.
Fold in the walnuts and pour the batter into your baking pan.
Bake for about 25 - 30 minutes, or until a toothpick comes out clean. Allow the blondies to sit in the pan for about 5 minutes, then transfer to a wire rack to continue cooling.
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