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Chocolate Chunk Blondies

Source of Recipe

From "Barefoot Contessa: Foolproof" by Ina Garten


Recipe Introduction

"Who doesn't love chocolate chunk cookies? This is the same thing—made into bars. Blondies have a tendency to be dry but there are two solutions: underbake them a little and store them in the fridge wrapped tightly with plastic wrap. Chocolate chunks have a more intense chocolate flavor than chips. Moist delicious blondies, every time!"

List of Ingredients

â—¦ ½ pound (2 sticks) unsalted butter, at room temperature
â—¦ 1 cup light brown sugar, lightly packed
â—¦ ½ cup granulated sugar
â—¦ 2 teaspoons pure vanilla extract
â—¦ 2 extra-large eggs, at room temperature
â—¦ 2 cups all-purpose flour
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon kosher salt
â—¦ 1 ½ cups chopped walnuts
â—¦ 1 ¼ pounds semisweet chocolate chunks, such as Nestlé's


Recipe

Preheat the oven to 350 degrees. Grease and flour an 8 ½ x 12 x 2-inch 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. Add the eggs, one at a time, and mix well, scraping down the bowl after each addition. In a small bowl, sift together the flour, baking soda, and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold in the walnuts and chocolate chunks with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes, until a toothpick comes out clean. Don't overbake! The toothpick may have melted chocolate on it but it shouldn't have wet batter. Cool completely in the pan and cut into 12 bars.

Makes 12 large bars