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Blondies with Chocolate Chips and Walnuts

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This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Photography: John Kernick

Source: Everyday Food, September 2007

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.

  2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.

  3. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

Cook's Notes

For the neatest pieces, cool the blondie cake completely before slicing. Then, using a serrated knife, cut with a sawing motion.

Reviews Add a comment

  • dionnebsmith
    23 DEC, 2013
    Made this recipe dozens of times and everyone loves them. However, make sure to cut the cook time down to 30-35 minutes. At 40-45 minutes, they are overcooked and hard.
    Reply
  • Jartz
    26 SEP, 2013
    After 40 minutes my blondies were brick hard. Not sure why but I will stop earlier next time.
    Reply
  • b braun24
    2 MAY, 2013
    how come i cant pin this?
    Reply
  • yumarena7
    14 FEB, 2013
    I'm a Japanese. This is my first recipe in English I tryed. It's easy to make with my baby 9 months old. It's really good taste. I love this recipe. I'll make again!!
    Reply
  • Georgie
    6 SEP, 2012
    These are absolutely beautiful. I don't digest wheat, so changed up the flour to a gluten-free mixture, and they still turned out really well. [If you do this, ensure the egg is large as the mixture will be lacking the protein otherwise lent by the gluten. (Using two small eggs works well, too)]. I've also made these with regular flour for my brother and they disappeared in a day so I'm guessing that works well too :) Delicious!!
    Reply
  • Sara Pereira
    25 JUN, 2012
    This is one of my favourite cake/dessert recipes ever! It is buttery, caramely and toasty (I often think it tastes like "golden", which is silly but so true). I have seen many suggestions on the comments for altering the measure/type of chocolate chips and nuts, and I sometimes do a different one: I just skip the chocolate chips altogether and keep the same amount of walnuts or even increase it a bit. I have also tried it with hazelnuts and it works great too =)
    Reply
  • chefheather23
    25 SEP, 2011
    i used georgia pecans and it was so good i really enjoyed them. i can also remember the recipe because of the small amount of ingredients!!!! this was my first martha stewart recipe and i loved it!!!!
    Reply
  • BBMMimi
    5 JUL, 2011
    I agree with CaliDog to reduce the nuts and chocolate chips to 1/2 cup rather than 1 cup each. These are delicious. Will definitely make them again. :-)
    Reply
  • CaliDog
    30 JUN, 2011
    This is the best blondie recipe. The only change I make is to use 1/2 cup each of the chip and nuts in the batter, but only 1/4 cup each to top the batter.
    Reply
  • amandaleigh77
    14 FEB, 2011
    LOVE these bars! They were a huge hit with my husband and his family. I took out the walnuts (he's not a fan) and threw in some coconut which made the bars extra moist. I also used the peanut butter-choc chips instead. I also cooked for a few minutes less. Just kept an eye on them. So easy and delicious!
    Reply