Walnut Chocolate Chip Blondies
Chewy, buttery-style blondies packed with chocolate chips and crunchy walnuts, with golden edges and a soft brown-sugar center.
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang for lifting, or grease the pan well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, stir the melted margarine and brown sugar together until evenly combined.
- If the mixture feels hot, let it cool for a few minutes before adding the eggs.
- Add the eggs one at a time, stirring well after each addition.
- Stir in the vanilla.
- Add the dry ingredients and mix just until no flour streaks remain.
- Fold in the chocolate chips and chopped walnuts.
- Spread the thick batter evenly in the prepared pan.
- Bake for 25–30 minutes, checking at 25 minutes.
- The blondies are done when the edges are golden, the top is set, and a tester inserted near the center comes out with moist crumbs.
- Do not overbake, and do not wait for a completely clean toothpick.
- Cool completely in the pan, then lift out and cut into bars.
Notes
Optional Nut-Free Version
Omit the walnuts and increase the chocolate chips to 1 1/2 cups (about 255 g).
Storage
Store airtight at room temperature for 4–5 days, refrigerate for up to 1 week, or freeze cut and well wrapped for up to 3 months.
Bubby’s Tip
The center is supposed to stay chewy. Once the edges are golden and a tester has moist crumbs instead of raw batter, take the pan out. Cooling does the rest.
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