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Here’s the only blondie recipe you’ll ever need! Jam packed with toasted walnuts, white chocolate chips, semi sweet chocolate chips and a rich butterscotch flavor. Be very careful not to overbake these blondies.
They dry out easily and will turn hard, and trust me nobody wants that! Be sure to start checking the oven a couple of minutes before they will be done to get the perfect blondie.
Not a fan of walnuts? Go ahead and switch them out for pecans, almonds, peanuts, or simply add more chocolate chips. Whatever combination you choose, I guarantee they will be a hit with your family and friends.
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- 1 cup walnuts, toasted and coarsely chopped
- 1 ½ cups unbleached all-purpose flour, 7 ½ ounces
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 12 tablespoons unsalted butter, 1 ½ sticks, melted and cooled
- 1 ½ cups packed light brown sugar, 10 ½ ounces
- 2 large eggs, lightly beaten
- 4 teaspoons vanilla extract
- 3 ounces white chocolate chips
- 3 ounces semi-sweet chocolate chips
- Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
- In a medium bowl whisk together the flour, baking powder, and salt; set aside.
- In a medium bowl, whisk together the melted butter and brown sugar until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
- Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature, about 2 hours, then remove blondies from pan by lifting parchment overhang. Cut into 2-inch squares and serve.
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Source: Baking Illustrated