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Blondies with Chocolate Chips and Walnuts

Recipe photo courtesy of John Kernick

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

Source: Everyday Food, September 2007
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
361
  • pattyabrow81884
    17 NOV, 2018
    Yum! I love that this recipe has the right amount of salt to offset the sweet. Delicious.
    Reply
  • justme2270
    18 OCT, 2018
    I made this as written and they not only looked exactly like the picture, but they were very good! I may try some different flavor combinations next time with the chips and nuts.
    Reply
  • TonyYuan
    15 SEP, 2018
    Seriously? OMG! no joke when I say melt in your mouth good. Even when eat these cold they literally make me all warm and fuzzy inside but they go perfect with your morning coffee too...nvm the biscotti lol BUT I'm glad I read the reviews first because 30 min bake time was already starting to become over baked. I recommend at least doing the toothpick method at 30 min to be safe because it varies depending on how efficient your oven is. Thank you Martha.
    Reply
  • MS10605343
    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

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