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Saturday, August 13, 2011

Sweet Treats Saturday: Blondies with Chocolate Chips and Walnuts

While we're on this chocolate chip kick, how about a new blondie recipe?  This one is basic and so easy to make.  I went with the walnuts, but if you're not a fan of nuts in your baking, omitting them would be fine.  I think the flavor of toasted walnuts is a great combination with the buttery blondie flavor and chocolate chips, but to each their own.

This is another Martha Stewart recipe - she really does have some great ones out there, so why not?  I didn't make any variations to the recipe. Here it is!

Blondies with Chocolate Chips and Walnuts

8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts


  1. 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.
  2. 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.
  1. 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.

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