Indulge in the ultimate treat with these truly gooey chocolate chip and walnut blondies! Perfect for any occasion, these bars offer a delightful balance of soft, squidgy texture and satisfying crunch from generous chocolate chunks and toasted walnuts. This fuss-free recipe promises to become your new favorite go-to snack, delivering irresistible flavor with minimal effort.
Whether you’re planning a family gathering, preparing a special treat for friends, or simply craving a delightful indulgence for yourself, these speedy and simple blondie bars are guaranteed to hit the spot. Exceptionally moist, wonderfully dense, and incredibly chewy, they embody every blondie lover’s dream. Each bite offers a harmonious blend of sweet, buttery goodness with comforting warmth, making them an ideal companion for any moment.
Effortless Baking: One Bowl, Ten Essential Ingredients
One of the most appealing aspects of this chocolate chip and walnut blondies recipe is its remarkable simplicity and speed. You won’t need any fancy kitchen equipment or complex techniques to create this utterly delicious treat. The beauty lies in combining all ten readily available ingredients in a single bowl, stirring them together, and then baking to golden perfection in just about 20 minutes. This minimalist approach not only saves time but also significantly reduces cleanup, making it an ideal choice for both novice bakers and seasoned pros looking for a quick yet impressive dessert.
From softened butter to rich brown sugar, vanilla, and the textural delights of walnuts and chocolate chips, each ingredient plays a crucial role. The careful balance ensures that signature chewy, gooey texture that defines a perfect blondie. This straightforward method proves that exceptional flavor doesn’t always require intricate steps, offering a comforting baking experience that yields incredibly rewarding results every single time.
Much like other beloved recipes such as rhubarb & custard blondies, these bars are a versatile delight. They are perfect to enjoy alongside your favorite hot beverage, whether it’s a freshly brewed coffee or a soothing cup of tea. Beyond a simple afternoon snack, these blondies also make an excellent after-dinner treat, a satisfying lunchbox addition, or a welcome contribution to any potluck or gathering.
The distinctive flavor profile of blondies largely comes from the generous use of brown sugar. This key ingredient imparts a deep, caramel-like sweetness with subtle molasses undertones, contributing significantly to their rich, complex taste and wonderfully chewy texture. When crafted correctly, these flavorful bars are an indulgent dessert that is truly hard to resist, offering a comforting warmth that differentiates them from their chocolate-rich brownie counterparts.
If you’re a fan of quick and easy blondie recipes, you might also enjoy exploring other delightful variations. Be sure to check out these Peanut Butter Blondies, which come together with only seven ingredients for a nutty twist, or these inventive Take 5 Blondies, perfect for satisfying a unique sweet craving.
Mastering the Art of Perfect Chocolate Chip and Walnut Blondies
Achieving the quintessential gooey and chewy texture is paramount when baking blondies. Here are essential tips to ensure your homemade blondies are nothing short of perfection:
The Golden Rule: Do Not Over-Bake!
This is perhaps the most crucial advice for blondie success. To achieve that coveted soft, squidgy, and truly gooey texture, you must resist the urge to bake them until they are completely firm. The ideal moment to remove blondies from the oven is when they appear slightly under-baked in the center. There should be a subtle, gentle wobble in the middle of the pan when you lightly shake it. The edges should be set and lightly golden brown, but the center should still look a little moist. Over-baking will result in dry, cakey blondies, losing that signature fudgy consistency we all adore. A toothpick inserted into the center should come out with moist crumbs attached, not completely clean.
Mixing Matters: Avoid Over-Mixing Your Batter
Another common pitfall in baking is over-mixing the batter, especially once the flour has been added. After you incorporate the flour mixture into the wet ingredients, stir only until the ingredients are just combined. Vigorous or prolonged mixing activates the gluten in the flour too quickly, leading to a tough, dense, and gummy texture. The simple rule of thumb is to stop mixing as soon as you can no longer see streaks of dry flour. A light hand and patience are key to keeping your blondies tender and chewy.
The Importance of Cooling for Clean Cuts
For those picture-perfect, neatly cut blondie squares, patience during the cooling process is essential. While it can be tempting to dive in as soon as they come out of the oven, allowing your blondies to cool completely in the pan ensures they firm up properly. This crucial step prevents them from crumbling or tearing when sliced. For even cleaner cuts, run a sharp knife under warm water before each slice and wipe it clean. This technique helps glide through the rich, gooey bars without dragging crumbs, ensuring a beautiful presentation every time.
Ingredient Quality and Temperature
Using high-quality ingredients can make a noticeable difference. Opt for good quality butter, fresh eggs, and your favorite brand of chocolate chips or chunks. Ensure your butter is softened to room temperature, and your eggs are also at room temperature. This allows them to emulsify properly with the sugar, creating a smooth, airy batter that contributes to the blondies’ fine texture.
Customization and Flavor Variations
While this recipe highlights the classic combination of chocolate chips and walnuts, don’t hesitate to experiment! You can easily swap walnuts for pecans, almonds, or even macadamia nuts for a different nutty flavor. Consider adding a sprinkle of sea salt on top before baking to enhance the chocolate and caramel notes. White chocolate chips, butterscotch chips, or a swirl of peanut butter can also introduce exciting new dimensions to these already irresistible bars.
Storing and Freezing Your Delicious Blondies
Proper storage ensures your blondies remain fresh and delightful for as long as possible. These chewy bars will keep beautifully at room temperature when stored in an airtight container for up to three days. For extended freshness, you can also store them in the refrigerator, where they will maintain their quality for up to a week. Chilled blondies often develop an even denser, fudgier texture that many find irresistible.
Blondies also freeze exceptionally well, making them perfect for meal prepping desserts or ensuring you always have a quick treat on hand. To freeze, simply wrap individual bars or a stack of them tightly in cling film or aluminum foil, then place them in an airtight freezer-safe container or bag. They can be stored in the freezer for up to three months without compromising flavor or texture. When you’re ready to enjoy, simply thaw the bars at room temperature for an hour or two, or gently warm them in the microwave for a few seconds for a freshly baked experience.
Thank you for stopping by and exploring this delightful recipe today. Your feedback is incredibly valuable! If you try these delicious chocolate chip and walnut blondies, or any other recipe from my collection, please feel free to leave a comment and a rating below. I love hearing about your baking adventures and seeing your creations!
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📖 Recipe: Classic Chocolate Chip & Walnut Blondies
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Chocolate Chip & Walnut Blondies
15 minutes
20 minutes
Dessert
American
blondies, choc chip blondies, walnut blondies
12
blondies
Anna Wierzbinska
Equipment
- baking tin (24 x 20 cm)
- baking parchment
- spatula
Ingredients
-
225
g
unsalted butter
softened -
130
g
light soft brown sugar -
90
g
golden caster sugar -
2
teaspoon
vanilla extract -
2
large
eggs
room temperature -
260
g
plain flour -
1
teaspoon
baking soda -
1
teaspoon
salt -
150
g
chopped walnuts -
120
g
chocolate chips or chunks
Instructions
- Preheat your oven to 160°C (320°F) fan-assisted, or 180°C (350°F) for a conventional oven. Line a 24 x 20 cm (9.5 x 8 inch) rectangular baking tin with baking parchment, leaving an overhang on the sides for easy removal. Set aside.
- In a large mixing bowl, using an electric mixer (either a freestanding mixer with a paddle attachment or a handheld electric mixer), beat together the softened unsalted butter and both the light soft brown sugar and golden caster sugar. Continue beating for about 3 minutes until the mixture is light, pale, and fluffy. Add the vanilla extract, then crack in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to ensure everything is thoroughly combined.
- In a separate medium-sized bowl, whisk together the plain flour, baking soda, and salt. Gradually add this dry flour mixture to the wet butter-sugar mixture. Using a spatula or a wooden spoon, gently fold the ingredients until they are just combined, being careful not to over-mix. Finally, fold in the chopped walnuts and chocolate chips (or chunks) until evenly distributed throughout the batter. Transfer the prepared batter into your lined baking tin. Smooth the top with the back of a spoon or spatula to create an even layer.
- Bake for 20 minutes, or until the top is golden brown, but the middle still has a slight, gentle wobble when you lightly shake the pan. A toothpick inserted into the center should not come out completely clean; it should have a few moist crumbs attached, indicating a perfectly gooey center. Remember: Do not over-bake!
- Allow the blondies to cool in the tin for approximately 5 minutes. Then, using the parchment paper overhang, carefully lift them out and transfer them to a wire cooling rack to cool completely. Once fully cooled, slice them into desired squares and enjoy your homemade, super gooey blondies!
Please note that all my recipes are developed and tested using metric grams for accuracy. I highly recommend using digital scales for the best results. While a conversion to US customary units is provided for convenience, please be aware that I have not personally tested the recipe using these measurements.
Video
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