Preheat the oven to 190°C, 10 minutes before baking. Oil and line a cake tin with nonstick baking parchment. Place the butter and demerara sugar into a heavy-based saucepan and heat gently until the butter has melted and the sugar has started to dissolve. Remove from the heat and leave to cool.
Place the eggs, vanilla essence and milk in a large bowl and beat together. Stir in the butter and sugar mixture, then sift in the 125 g of flour, the baking powder and salt. Gently stir the mixture. Toss the walnuts and chocolate drops in the remaining 1 tsp of flour to coat. Add to the bowl and stir the ingredients together gently.
Spoon the mixture into the prepared tin and bake on the centre shelf of the preheated oven for 35 min., or until top is firm and slightly crusty. Place the tin on a wire rack and leave to cool. When completely cold, remove the cake from the tin and lightly dust the top with icing sugar. Cut into blondies, using a sharp knife, and serve.
Source: ¨Baking & Desserts¨, Let´s Cook, Starfire, 2001