When your flight is delayed by an hour and you’ve had several bourbons and ginger at the airport bar you are in no condition to make a complicated dessert. Not that I know from personal experience or anything…
Cupcakes and mini cheesecakes are out, wwwwwaaaaayyyyy too many steps. Cookies require too many batches. What does that leave you with? Brownies or bars! What I adore about bar recipes is they usually only require one bowl, can be thrown in the oven, and come together in no time. Also, now that I know the most important tip in bar baking – letting the bars cool over night in the fridge before cutting – bars and brownies are the easiest. A brownie just out of the oven may be one of the most delicious treats ever, but pretty looking bars need plenty of cooling time!
These delicious, yet simple bars were made for the annual Aquinas girl Christmas get together. Because of expanding families, this year we had a delightful lunch together with friends, husbands, and beautiful baby boys! I wanted bring a treat and these blondies were the perfect choice for a casual get together.
There are huge chunks of walnuts and dark chocolate with moist and rich batter in between. Think of a warm chocolate chip cookie and you have some idea of what these bars tasted like. I’ve always been on the fence about blondie recipes, something just always tasted off. These blondies have made up my mind, brownies aren’t the only tasty baked good out there! Substitute the chocolate chips and walnuts for other mix-ins and you could instantly have an endless array of bars at your finger tips. It’s time to start baking!
Chocolate Chip Walnut Blondies
Adapted from Shutterbean
Yield – 24 small bars
1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons vanilla
1 tablespoon vegetable oil
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups walnut halves
10 ounce bittersweet chocolate chips, I used Ghiraradelli 60%
- Preheat the oven to 350 F and line a 9×13 pan with parchment paper. Grease the parchment paper with shortening.
- In a larger bowl beat together the butter and sugars until well combined and light & creamy.
- Beat in the eggs one at a time and then beat in the vanilla and oil. Scrape the bowl as needed.
- Add the flour, salt, and soda to the bowl and mix until just combined. Fold in the walnuts and the chocolate chips.
- Spread into the baking pan and bake for about 30 minutes or until the bars are set. Do not overbake!
- Let cool completely on a wire rack. I always cool overnight for easier cutting.