Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Blondies with Chocolate Chips and Walnuts 3.5 (359) 50 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print