Chocolate Chunk Blondies
Busy weekends, especially a Fall one with lots of leaves to be raked and kids at home, calls for a dessert that is quick and easy to make but doesn’t skimp on taste or chocolate! This weekend, I was busy doing yard work and wanted to spend time with our son instead of sitting in our kitchen rotating baking sheets in the oven making cookies, so I made Chocolate Chunk Blondies. I always forget to make blondies.. and they are such a great shortcut to a delicious dessert!
Chocolate Chunk Blondies are even better out of the oven with a scoop of vanilla ice cream!
I took the butter and eggs out of the refrigerator when I woke up and came back at lunch time to mix it all together and bake. I used a 9 ” x 9 ”  baking pan as I did not have the size baking pan recommended and lined it with parchment paper. I prefer that to using a cooking spray or messing with butter to grease the baking pan. That way I can lift the blondies right out of the baking pan and put on a cooling rack . I added an extra 5 minutes to the baking time. I was a little worried I under cooked the blondies, but they turned out perfectly! Be sure to have a little wooden toothpick to check they are done..
I took them to a friends house for dessert and the entire plate was finished. OMG!! They were so good.. gooey, and the chocolate chunks smelted in your mouth! I am glad I saved back a few for us to have when we got home…Because they were the perfect late night snack.. 🙂
Chocolate Chunk Blondies
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
Instructions
- Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan. ( I used parchment paper - it makes it so easy to lift the blondies out of the 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 baking pan and smooth the top.
- Bake for 30 minutes exactly. Don't over bake! A toothpick may not come out clean.
- Cool completely in the baking pan and cut into bars.
recipe: Ina Garten’s Chocolate Chunk Blondies