Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Blondies with Chocolate Chips and Walnuts 3.5 (359) 50 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: John Kernick Prep Time: 15 mins Total Time: 3 hrs Yield: 16 This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies. Ingredients 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan ½ cup packed light-brown sugar ⅓ 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 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. 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. 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. Print