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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



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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How would you rate this recipe?
  • 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!

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