Oh man, these chocolate chip and walnut blondies are delicious. Dangerously delicious. The key to making these blondies is using the correct pan size. The original recipe calls for an 8"x12"x2" pan -- a size that I don't own. The best I could find in town was a brownie pan that measured 11"x7". Going smaller was not the best idea -- my first batch was a complete mushy, not-cooked-through-but-beginning-to-burn disaster. So, for round two I opted to go bigger and used a 9"x13" pan. This time they baked up nicely, but after my scare with the first batch, I was too nervous to bring them along to a party that evening to share. I think all that was necessary was an extended cooling time. After returning from our night out with friends, I cut the blondies into squares and was happy to see that they had baked perfectly. After saving a couple for myself, I packed up the rest and sent them with D to share at his workplace. I hear they were quite well-received and disappeared in a flash.
Chocolate Chip and Walnut Blondies (printer-friendly version)
makes 12 bars
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
2 cups unbleached all-purpose flour
1 teaspoon aluminum-free baking soda
1 teaspoon kosher salt
1 cup walnuts, chopped
12 oz. semi-sweet chocolate chips
1. Preheat the oven to 350 degrees. Spray a 9"x13" (or 8"x12"x2") baking pan with cooking spray, then line it with a piece of parchment paper. (Leave an overhang at both ends so that you can pull the blondies out of the pan after they are baked.)
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Using an electric mixer with the paddle attachment, cream together the butter and sugars until light and fluffy -- about 3-4 minutes.
4. On low speed, stir in the vanilla extract and eggs one at a time.
5. Stir in the flour mixture on low speed.
6. Use a rubber spatula to fold in the chopped walnuts and chocolate chips.
7. Spread the batter into the prepared baking pan. Smooth out the top of the batter with a rubber spatula.
8. Bake in the oven for 30 minutes. A toothpick inserted into the center of the blondies may not come out clean; but the center of the blondies should be set and shouldn't jiggle at all when the pan is lightly shaken.
9. Remove the blondies from the oven and set the pan on a wire rack and allow to cool completely before removing from the pan and cutting into squares.
(adapted from this Ina Garten recipe via Shutterbean)
makes 12 bars
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
2 cups unbleached all-purpose flour
1 teaspoon aluminum-free baking soda
1 teaspoon kosher salt
1 cup walnuts, chopped
12 oz. semi-sweet chocolate chips
1. Preheat the oven to 350 degrees. Spray a 9"x13" (or 8"x12"x2") baking pan with cooking spray, then line it with a piece of parchment paper. (Leave an overhang at both ends so that you can pull the blondies out of the pan after they are baked.)
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Using an electric mixer with the paddle attachment, cream together the butter and sugars until light and fluffy -- about 3-4 minutes.
4. On low speed, stir in the vanilla extract and eggs one at a time.
5. Stir in the flour mixture on low speed.
6. Use a rubber spatula to fold in the chopped walnuts and chocolate chips.
7. Spread the batter into the prepared baking pan. Smooth out the top of the batter with a rubber spatula.
8. Bake in the oven for 30 minutes. A toothpick inserted into the center of the blondies may not come out clean; but the center of the blondies should be set and shouldn't jiggle at all when the pan is lightly shaken.
9. Remove the blondies from the oven and set the pan on a wire rack and allow to cool completely before removing from the pan and cutting into squares.
(adapted from this Ina Garten recipe via Shutterbean)
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