Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Blondies with Chocolate Chips and Walnuts 3.5 (360) 51 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Close Photo: John Kernick Prep Time: 15 mins Total Time: 3 hrs Yield: 16 This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies. Ingredients 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan ½ cup packed light-brown sugar ⅓ 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 Directions 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. Cook's Notes For the neatest pieces, cool the blondie cake completely before slicing. Then, using a serrated knife, cut with a sawing motion. Originally appeared: Everyday Food, September 2007 Rate It PRINT