Chocolate Chip and Walnut Blondies
We had friends over for dinner and my daughter and I wanted to make a special dessert. Of course, my (chocoholic) daughter wanted something with chocolate chips so we decided on making chocolate chip and walnut blondies. These are very simple to make and so good. More importantly, it was a nice time spent with my sweet pea.
Chocolate Chip and Walnut Blondies:
Ingredients:
- 2 cups of flour
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1 1/4 sticks of unsalted butter (10 tbsp)
- 2 cups of brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup of milk chocolate chips
- 1/2 cup of chopped walnuts
How to Make Chocolate Chip and Walnut Blondies
Preheat the oven to 350 degrees. Butter and flour (or coat with cooking spray) in a 9.5 x 13.5 x 2-inch baking pan.
In a large bowl combine, flour, salt, baking soda, and baking powder then mix thoroughly.
Melt butter in a saucepan over medium-low heat then remove from heat once butter is completely melted. Add brown sugar and vanilla and stir.
Gradually pour the butter mixture into the flour mixture along with the eggs and mix thoroughly. Add chocolate chips and walnuts and combine.
Pour batter into prepared pan and spread evenly. Bake blondies for 25-27 minutes. Cool blondies before slicing into squares. Enjoy!
these look delicious…wonder how they would work with hazelnuts or almonds too? I’m not a great lover of brownies (family are though)so this would be a great alternative. Thank you!
I just can’t seem to warm up to Blondies but I must admit, yours look mighty tempting!
I too have a sweet pea (pumpkin) but she’s all grown up now. I bet she would love this recipe. I’ll suggest she visits!
Those blondies look good! I like the walnut and chocolate chip combo.
Those look luscious! YUM, I have never made a blondie in my life.
These look delicious!
Almost all of my desserts contain chocolate. I think it is a prerequiste. The blondies look tasty!
I just wanted to say thanks, I made these for a 4th of July cookout and they were delicious and held up beautifully in the 90 degree weather. One small suggestion, the recipe does not say when to add the eggs. I almost forgot them but ended up adding them after mixing in the flour mixture. I really enjoy your blog. Thanks for the food inspiration!
Have you ever used carob in place of chocolate?
I know many people avoid carob, but I find that the trick is to find the right brand and then you’ll really see that carob can be (almost) as good as chocolate.
The brand I use is from Holy Food Imports,
which comes from Israel, so it does have an excellent and unique