Get ready to experience the ultimate sweet sensation that will transform your ordinary baking routine into an extraordinary culinary adventure! These chocolate chip and walnut blondies are not just a dessert—they're a magical combination of buttery, chewy goodness that will have everyone begging for your secret recipe. Imagine sinking your teeth into a perfectly golden, rich treat that's crisp on the edges and gloriously soft in the center, studded with melty chocolate chips and crunchy walnuts. This isn't just another dessert; it's a moment of pure, unapologetic deliciousness that will become your new go-to comfort food!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly for 2-3 minutes.
- Add brown sugar to the melted butter and whisk thoroughly until well combined and smooth. The mixture should look glossy and integrated.
- Crack the large egg into the butter-sugar mixture and add vanilla extract. Whisk vigorously until the mixture is completely smooth and slightly lighter in color.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overmix.
- Gently fold in 3/4 cup of chocolate chips and 1/2 cup of chopped walnuts, reserving some for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips and walnuts on top.
- Bake in the preheated oven for 22-25 minutes. The edges should be golden and a toothpick inserted in the center should come out with a few moist crumbs.
- Remove from oven and let cool in the pan for 10-15 minutes. Use the parchment paper overhang to lift the blondies out and transfer to a wire rack.
- Allow to cool completely for about 1 hour before cutting into 16 equal squares. This helps the blondies set and makes clean, precise cuts easier.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter—mix just until ingredients are combined to keep blondies tender.
- Line your pan with parchment paper for easy removal and perfect cutting.
- For extra richness, brown the butter before mixing for a deeper, nuttier flavor.
- Let the blondies cool completely before cutting to achieve clean, precise squares.
- Store in an airtight container at room temperature for up to 5 days, if they last that long!
- For variations, try adding different nuts like pecans or mix in some butterscotch chips.
- Use a sharp knife and wipe it clean between cuts for picture-perfect blondie squares.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 3g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 35mg
