Blondies with Chocolate Chips and Walnuts

360 Ratings
  • 5 68
  • 4 127
  • 3 101
  • 2 46
  • 1 18

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

Everyday Food, September 2007

Gallery

Credit: John Kernick

Recipe Summary

prep:
15 mins
total:
3 hrs
Yield:
Makes 16
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Ingredients

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.

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  • 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.

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Reviews (52)

360 Ratings
  • 5 68
  • 4 127
  • 3 101
  • 2 46
  • 1 18
Martha Stewart Member
03/08/2020
Easy to make and so good ~ took them to the family Christmas party Andy the guys were practically fighting over them😂👍🏼
Martha Stewart Member
11/17/2018
Yum! I love that this recipe has the right amount of salt to offset the sweet. Delicious.
Martha Stewart Member
10/18/2018
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.
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Martha Stewart Member
09/15/2018
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.
Martha Stewart Member
12/23/2013
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.
Martha Stewart Member
09/26/2013
After 40 minutes my blondies were brick hard. Not sure why but I will stop earlier next time.
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Martha Stewart Member
05/02/2013
how come i cant pin this?
Martha Stewart Member
02/14/2013
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!!
Martha Stewart Member
09/06/2012
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!!
Martha Stewart Member
06/25/2012
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 =)
Martha Stewart Member
09/25/2011
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!!!!
Martha Stewart Member
07/05/2011
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. :-)
Martha Stewart Member
06/30/2011
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.
Martha Stewart Member
02/14/2011
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!
Martha Stewart Member
01/29/2011
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.
Martha Stewart Member
12/25/2010
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.
Martha Stewart Member
09/26/2010
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.
Martha Stewart Member
02/23/2010
I made these today and it was really good.. I doubled the batter but decided to lessen the sugar and choco chips. :)
Martha Stewart Member
02/03/2010
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
Martha Stewart Member
10/25/2009
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.
Martha Stewart Member
07/28/2009
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?
Martha Stewart Member
02/02/2009
I made these this weekend and they came out great. I subbed peanut butter
Martha Stewart Member
12/23/2008
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.
Martha Stewart Member
11/08/2008
I believe the baking powder is missing from this recipe. i used 1 tsp. of baking powder after checking other blondie recipes.
Martha Stewart Member
11/01/2008
It looks wonderful indeed! Thanks for the future tip.. =D
Martha Stewart Member
09/24/2008
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.
Martha Stewart Member
09/18/2008
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(
Martha Stewart Member
09/18/2008
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.
Martha Stewart Member
09/16/2008
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!
Martha Stewart Member
09/16/2008
I have better luck making these using bread flour. The higher gluten gives them a chewiness and lift that pleases my palate!
Martha Stewart Member
09/01/2008
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!
Martha Stewart Member
08/25/2008
Not great. The flavor is not really distinctive - a little buttery, a little caramely, but nothing that would convince me to make these again.
Martha Stewart Member
08/01/2008
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.
Martha Stewart Member
07/25/2008
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!!!
Martha Stewart Member
07/24/2008
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.
Martha Stewart Member
06/30/2008
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
Martha Stewart Member
06/27/2008
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...) !!
Martha Stewart Member
06/26/2008
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
Martha Stewart Member
06/26/2008
1 stick of butter is 8 tablespoons OR 1/2 cup.
Martha Stewart Member
06/26/2008
1 stick of butter = 1/4 lb.
Martha Stewart Member
06/26/2008
1/2 cup butter, or 1/2 stick, is 4 oz.
Martha Stewart Member
06/26/2008
1 stick of butter is 1/2 cup or 125 mL, i'm not sure of the exact weight though
Martha Stewart Member
06/25/2008
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 !
Martha Stewart Member
03/24/2008
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.
Martha Stewart Member
03/04/2008
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.
Martha Stewart Member
02/29/2008
I just made these and took them out after 30 min
Martha Stewart Member
02/19/2008
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!
Martha Stewart Member
02/15/2008
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!!!!
Martha Stewart Member
02/08/2008
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!
Martha Stewart Member
02/02/2008
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!
Martha Stewart Member
01/18/2008
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.
Martha Stewart Member
01/06/2008
No - it is delicious.
Martha Stewart Member
12/12/2007
Is this recipe missing a leavening agent?
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