Dessert: United States – Chocolate Chip Blondies with Walnuts

Serving Size: 16

Approximate Time

Prep 15 min

Cook 28 min

Additional 1 hr

Total 1 hr 43 min

Ingredients

1 / 2 cup (113 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed light brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 1 / 2 tsp pure vanilla extract
1 cup plus 2 tbsp (140 g) all-purpose flour
1 / 2 tsp baking powder
1 / 2 tsp fine sea salt
3 / 4 cup (130 g) semisweet chocolate chips
1 / 2 cup (55 g) chopped walnuts, toasted if desired
Flaky sea salt, for sprinkling (optional)

Instructions

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal, and lightly grease.
In a large bowl, whisk the melted butter and brown sugar until smooth and glossy, about 30 seconds. Whisk in the egg, egg yolk, and vanilla until well combined.
Add the flour, baking powder, and salt. Fold with a spatula just until no dry spots remain; do not overmix.
Fold in the chocolate chips and walnuts. Spread the thick batter evenly into the prepared pan.
Bake 22–28 minutes, until the top is set and lightly golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
If desired, immediately sprinkle lightly with flaky sea salt. Cool completely in the pan on a rack, 45–60 minutes.
Use the parchment overhang to lift out. Cut into 16 squares.
Store airtight at room temperature up to 3 days or freeze up to 2 months.