After I made these Chocolate Chunk Blondies, I realized that everyone needs a good blondie recipe in their baking repertoire. So often I get caught up in baking with specialty ingredients that I overlook recipes for the basics. Thanks to this recipe I now have a go-to blondie recipe that is sure to please everyone. Who could turn down a blondie packed with melted chocolate chunks and walnuts?
This is my first month participating in the Pass the Cookbook Club, organized by Kita of Pass the Sushi. I am so excited to cook each month with the group, try new recipes and meet some new people along the way. I was equally as excited to find out that this month we were selecting recipes from Ina Garten’s book, Foolproof: Recipes You Can Trust. My mom and I have always been huge fans of Ina and all of her recipes. I actually remember watching the Barefoot Contessa episode where Ina makes these blondies a few months ago but never got around to making them until now. Interestingly enough, I remember that the recipe below not only results in thick and chewy blondies, but can also be used to make thin and crispy chocolate chip cookies. I definitely plan on making this recipe again in cookie form. I don’t think you can go wrong either way!
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 2 extra large eggs, at room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1½ cups chopped walnuts
- 2 cups semi-sweet chocolate chunks
- Preheat the oven to 350 degrees F. Line a 9½ x 13 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and creamy, about 3-4 minutes. With the mixer of low speed, add the vanilla. Add the eggs, one at a time, mixing until incorporated after each addition and scraping down the sides of the bowl as necessary.
- In a medium bowl, whisk together the flour, baking soda and salt. With the mixer still on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just incorporated. Turn off the mixer and add the walnuts and chocolate chunks. Gently fold with a rubber spatula.
- Spread the batter into the prepared baking pan and smooth the top. Bake for about 30 minutes or until an inserted toothpick comes out clean. Transfer to a cooling rack to cool completely. Cut into 12 bars before serving.
Source: Recipe from Foolproof Recipes You Can Trust by Ina Garten