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Blondies with Chocolate Chips and Walnuts

This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies. For the neatest pieces, cool the blondie cake completely before slicing. Then, using a serrated knife, cut with a sawing motion.

  • prep: 15 mins
    total time: 3 hours
  • yield: Makes 16
Photography: John Kernick

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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

Cook's Note

Store blondies in an airtight container at room temperature, up to 2 days.

Directions

  1. Step 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. Step 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. Step 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.

Source
Everyday Food, September 2007

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Reviews (49)

  • 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.

  • Jartz 26 Sep, 2013

    After 40 minutes my blondies were brick hard. Not sure why but I will stop earlier next time.

  • b braun24 2 May, 2013

    how come i cant pin this?

  • 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!!

  • 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!!

  • 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 =)

  • 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!!!!

  • 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. :-)

  • 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.

  • 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!

  • annmarin 29 Jan, 2011

    I agree the cooking time was too long. I made mine in one of those "on TV" Brownie Pans and it took only 24 mins. I missed the shiny crackly top and chewy texture that I rate excellent brownies on, but they were good. I subbed pecans for the walnuts. Will make again.

  • anchorwoman2b 25 Dec, 2010

    These were good, but I think the baking time was too long. Mine were finished baking after like 25 minutes or so. SO BE CAREFUL when baking. However, great recipe, I cant wait to do it again.

  • peterswife 26 Sep, 2010

    YUM. These were delicious! You get the brownie texture with a chcolate chip cookie taste. I doubled the recipe but only used 1 1/2 C of chocolate chips. Next time I will use the full amount. They were good at room temperature, but they would be even better served warm with vanilla ice cream. Also, even with the doubled recipe, they were finished baking around 28 minutes. I will definitely make these again.

  • cheen1981 23 Feb, 2010

    I made these today and it was really good.. I doubled the batter but decided to lessen the sugar and choco chips. :)

  • Catholicmom 3 Feb, 2010

    these are my 'go to' blondies whenever my family craves something homemade. They are so easy, delicious, and don't require many ingredients. I always have the supplies on hand to make these. Sooooo yummy1

  • januarygirl15 25 Oct, 2009

    This is the best blondie recipe I have found. I doubled the recipe but still only had enough batter to use a 9-inch square baking pan filled to regular brownie thickness. Cooking time of 35 minutes was perfect.

  • whodoesntlovemartha 28 Jul, 2009

    I agree with MEgs91581. These are good but definitely have too much chocolate in them. I plan on only using half of the choclate (or maybe even less) next time. Or maybe substitute macadamia nuts for the walnuts and white chocolate chips for the chocolate?

  • amandaleigh77 2 Feb, 2009

    I made these this weekend and they came out great. I subbed peanut butter

  • dionnebsmith 23 Dec, 2008

    I have made these time and time again and they are always a hit. It's the delicious taste of a chocolate chip cookie with the texture of a chewy brownie. What makes these even better is adding butterscotch chips along with the chocolate chips. The butterscotch just makes them even better.

  • dizzydeb 8 Nov, 2008

    I believe the baking powder is missing from this recipe. i used 1 tsp. of baking powder after checking other blondie recipes.

  • Justine2008 1 Nov, 2008

    It looks wonderful indeed!
    Thanks for the future tip..
    =D

  • Peggy 24 Sep, 2008

    I just made these and they are wonderful. I took the advise of less salt and added only 1/2 teaspoon. I also baked them for 30 minutes instead, as suggested. They were perfect.

  • nkandgsmom 18 Sep, 2008

    I would love to bring something like this at our next "food day"/potluck at work or church; however, the quantity of ingredients here is only for an 8-inch square pan. I would love to see a recipe like this converted for a 9 x 13 inch pan instead... more to share that way?! I unfortunately find this is the case with many yummy sounding recipes... they're frequently for such a small yield. :o(

  • anahoo 18 Sep, 2008

    These are delicious; it's hard to eat just one. I read all the comments, so I cut the salt to 1/2 tsp as I use salted butter, baked the in a glass 7x11 pan for 35 minutes, and they were perfect! These will be a regular at our house, and at work. I too will try them with toasted filberts, and perhaps skip the sprinkling of CC on top, rather melt them and then drizzle the melted chocolate over top after the squares have cooled.

  • dionnebsmith 16 Sep, 2008

    These are so good that friends continually ask me to make them. These are officially my gift item to folks now. But I add something that makes them even better! Butterscotch chips! And brown sugar dusted on the bottom of the pan before I pour the batter and then on top of the batter. I am about to make some now! Enjoy!

  • NapaCindy 16 Sep, 2008

    I have better luck making these using bread flour. The higher gluten gives them a chewiness and lift that pleases my palate!

  • vlam428 1 Sep, 2008

    I used macadamia nuts instead of walnuts, and they gave the brownies a light, toasted flavor. I followed the suggestions to use less salt and less baking time; thanks for those!

  • kp1 25 Aug, 2008

    Not great. The flavor is not really distinctive - a little buttery, a little caramely, but nothing that would convince me to make these again.

  • alli677 1 Aug, 2008

    I printed the "printer friendly version" of this recipe and it omitted the 1/3 cup sugar....luckily, I knew it was missing after watching the tv show.

  • froggerinaz 25 Jul, 2008

    These rock!!! My family loves them so much we make them almost weekly and we double the recipe. I have also given them to friends and all of them have asked for the recipe. You have to try it!!!

  • michaeline 24 Jul, 2008

    These were very easy. My 15 year old son and I made them together, and doubled the recipe. We made them in a 9x13 inch pan, and they were perfect. In fact, in a house full of teens running in and out, they were gone the next day.

  • anaorrantia 30 Jun, 2008

    After reading the comments I will definitely bake this blondies today. Thanks for the hints in how many tablespoons a stick of butter has.
    Ana from Ecuador South America

  • jennybookworm 27 Jun, 2008

    I knew I had to make them as soon as I saw the recipe yesterday. They turned out really well - though next time I will bake for slightly less time. I love the 8x8 size too - much better than having a huge batch. I will make these again (and again and again...) !!

  • LindsiW 26 Jun, 2008

    I have not made these but I will try :)
    I always underbake!! I like mine a bit chewy :)
    I don't use salt in any of my cookies - if I do it is a pinch. I don't like salt in my cookies unless it comes from the butter ( I like to use un-salted) or the nuts.....

    Thanks for the helpful hints

  • crafts4jesus 26 Jun, 2008

    1 stick of butter is 8 tablespoons OR 1/2 cup.

  • reader828 26 Jun, 2008

    1 stick of butter = 1/4 lb.

  • mrscurrie 26 Jun, 2008

    1/2 cup butter, or 1/2 stick, is 4 oz.

  • smg7 26 Jun, 2008

    1 stick of butter is 1/2 cup or 125 mL, i'm not sure of the exact weight though

  • k1byrose 25 Jun, 2008

    Hello. Can anyone tell me how much a "stick of butter" weighs? We do not use this term in Australia. I wanted to check becasue I think your tablespoon measures are smaller than ours also. Thank you !

  • nutsaboutcookin 24 Mar, 2008

    Thought they were great - made two batches first too dark even at 40 minutes. Second batch took out at 35 minutes and much better. Family liked them. I've had better. Don't know if I'll make again.

  • chefada 4 Mar, 2008

    I thought these were salty! I think the amount of salt should be cut in half. They also only took about 30 minutes to bake (I did use a dark pan and that could be why). I thought they were ok--but wouldn't make them again.

  • akrsouth 29 Feb, 2008

    I just made these and took them out after 30 min

  • micelikecheese 19 Feb, 2008

    Great recipe! I substituted chocolate chips with white chocolate chips and only added about half the amount of walnuts it called for. They were delicious - even my mom, who doesn't like blondies, loved them!

  • searaygal 15 Feb, 2008

    These are excellent! I took them to a dinner party and they were devoured! I made another batch last evening for my hubby and I fear I may have to make another batch tonight! They would be ideal with vanilla ice cream! Mmmmm!!!!

  • MariaGC 8 Feb, 2008

    These are delicious. These were good also with extra chocolate chips for serving to small children. I am also going to try them with hazelnuts!

  • kalla 2 Feb, 2008

    Really good- I'm wishing we had hazelnuts after reading one of the previous posts because I can see how that would make them even better.. but this is a great recipe as is!

  • Bakingrocks 18 Jan, 2008

    Yum - I used hazlenuts instead of walnuts and it is delicious although I don't think I will cook it for so long next time.

  • sarahak78 6 Jan, 2008

    No - it is delicious.

  • Bodie1991 12 Dec, 2007

    Is this recipe missing a leavening agent?