Wednesday, July 16, 2008

Blondies with Chocolate Chips and Walnuts

Here’s a good one. Today I felt like a nut. Why not add a blondie too it. This recipe came from Martha Stewart’s website under her Cookie of the Day section. I was there for something else and stumbled on these yesterday.
The absolute most wonderful thing about this recipe was that I did not have to get out the mixer. Got to use a whisk and we all know how much I love to whisk. Yea! The ingredients came together very nicely. The house smelled of toasted nuts and baked goods. Yum.
I did skip the part about brushing the pan with butter and lining it with parchment. Who has time? I just sprayed the thing with Pam and kept on trucking. They went in and came out just fine.
Let’s talk taste. Now, in the past, I have made a few blondie recipes for you. They all had one thing in common, they were gooey. Not these, they are more of a semi-fluffy brown sugar cake. More like a brownie texture, less like a praline and loaded with add-ins. If you are not a huge nut fan make sure you cut back on them by half because they are tremendously full of nuts. I think I will go see if there are any left.....

Blondies with Chocolate Chips and Walnuts
8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.

No comments: