These gooey chocolate chip and walnut blondies are a perfect, quick and fuss-free bake for any day of the week! Soft and squidgy texture, studded with chocolate chunks and walnuts for some extra crunchiness. These little squares will quickly become your go-to snack!
Whether you are baking for a whole family, or yourself, these speedy, simple bars will hit the spot for sure! Super moist, dense and chewy, they are every blondie's lover dream!
One bowl, 10 ingredients
What's really great about this recipe for chocolate chip and walnut blondies is how simple and quick it is to make. There is no fancy equipment or complicated technique needed to bake this delicious treat. All of the ingredients are simply combined together in one bowl and baked for 20 minutes.
Just like my rhubarb & custard blondies, these are perfect to enjoy with your favourite cuppa, or as a little after-dinner treat. Thanks to the use of brown sugar, blondies have that distinctive molasses flavour. Chewy, rich and flavourful bars, when made in a right way, are an indulgent dessert that are really hard to resist!
Tips for making chocolate chip and hazelnut blondies
The most important thing, when it comes to blondies, is their texture. Under no circumstances, do not over- bake them! To achieve that squidgy and gooey texture, you want to take them out of the oven when they are slightly under-baked. There should be a slight, gentle wobble in the middle of the bake, when you take them out of the oven.
Another thing to remember is do not over-mix the batter. Once you add the flour to butter mixture, stir the ingredients until just combined. If you over-stir, gluten will start to activate too quickly. As a result, your bake will be tough and gummy. Simple rule: stop mixing as soon as you no longer can see the ingredient you just added.
If you want that clean cut on your blondies, make sure you allow them to cool completely. Run the sharp knife under warm water after each cut and wipe it clean to ensure that neat, even cut.
Storing and freezing the blondies
These bars will keep well at room temperature in airtight container for up to three days. You can also store them in the fridge and keep them there for up to a week.
Blondies freeze well too, so you can always have a stash ready. Simply freeze them, wrapped in some cling film or foil for up to three months. Thaw the bars at room temperature.
As always, thanks for tuning in to today's post. Feel free to leave me a comment and a rating if you try this, or any other of my recipes!
Chocolate Chip & Walnut Blondies
- baking tin (24 x 20 cm)
- baking parchment
- 225 g unsalted butter softened
- 130 g light soft brown sugar
- 90 g golden caster sugar
- 2 teaspoon vanilla
- 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
- Preheat the oven to 160C (fan) and line up 24 x 20 cm rectangular baking tin with baking parchment. Set aside.
- In a bowl of a freestanding mixer fitted with a paddle attachment or handheld electric mixer, beat together the butter and both sugars until pale and fluffy, about 3 minutes. Add vanilla and eggs, one at a time, scraping the bowl well after each addition. Mix well until combined.
- In a separate bowl mix together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and using spatula or a wooden spoon, mix until just combined. Fold in the chopped walnuts and chocolate chips/ chunks and transfer the batter into baking tin. Smooth the top with back of the spoon or spatula and bake for 20 minutes or until golden brown on top but the middle has still a bit of a wobble to it. Toothpick inserted into the middle may not come out clean and should have few crumbs attached to it. Do not over-bake!
- Allow the blondies to cool in the tin for about 5 minutes, then transfer to a cooling rack to cool completely. Slice into squares and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
If you would like to receive any future recipes straight to your inbox, make sure to sign up to my mailing list!