Photo: Chocolate Chunk Blondies Recipe
Ingredients
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chopped walnuts
- 1 1/4 pounds semisweet chocolate chunks, such as Nestle's
Directions
Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.
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By bellelovestocook
Houston, TX
on April 06, 2013
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They were very tasty! My husband loves LOVES blondies and I chose Ina's recipe to bake this. True it was a bit greasy, but he loved every greasy, texture, and flavor of the cookie was not bad. I stated it was a bit salty, even though the recipe only asked for a teaspoon. But he loved it and said that was how a blondie should taste. Meh. It's a five star winner since he loved it. Now I remembered why I do not make this as often.... (Second time I have baked this
By WAneedssumsun
on March 21, 2013
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I just made them for the 3rd time yesterday because these are my new "go to" sweet treats. I learned something very important however. The first 2 times I made them, I baked them the day before I intended to serve them. And they were PERFECT! Yesterday I made them late morning for an evening event and I couldn't serve them! They need to set up. They were so ooey-gooey, I decided to put them in the fridge and serve something else. This morning I took them out and let them warm to room temp, and once again they are perfect!
By darlabas
gulfport, MS
on February 23, 2013
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I use this recipe on a regular basis as my go-to "pleases everyone" dish! Every time I make them, they are devoured with many compliments coming my way! So easy to do, great to freeze and pull out as needed, no quandry about what to bring! Just the perfect sweet treat! I have tried many of Ina's recipes, and this is one of my favorites!
Read all 62 reviews