Chocolate Chunk Blondies

If you’ve been reading my blog for any amount of time, you probably know about my love for Ina Garten and her recipes. Because of this devotion, you can imagine my excitement when my mom gave me her newest cookbook, Foolproof, back in December. Although I’ve flipped through the book at least a dozen times since then, I had yet to try a recipe from the book until the past weekend.

I broke the seal on the new cookbook with Ina’s Chocolate Chunk Blondies. Before you make the assumption that these blondies are just a boring bar cookie, I want to assure you that there is nothing sleepy about them. For starters, the chocolate chunks kick everything up a few notches; and the careful instruction to not overcook means you end up with a treat that has a softness and moistness that can only be achieved with real butta’ and homemade baked goods. Since these Chocolate Chunk Blondies are dangerously good, they should be accompanied by a disclaimer: you will NOT be able to eat just one; you WILL need complete silence while you enjoy each and every chocolate-laden gooey bite; and you may experience separation anxiety when they’re gone.

If I were a betting woman, I’d put money on the fact that I’ll be making these again sometime very soon. But next time with a specific recipient in mind. If you wonder why, please reference the disclaimer above.
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Chocolate Chunk Blondies

Yield: 20 bars

Source: Ina Garten

What You Need

  • 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

What To Do

  1. Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
  2. 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.
  3. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

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