I'm all about a bar cookie. I'm also all about Ina Garten's recipes. Her recipes are pretty much foolproof. Apparently I'm not the only one who thinks her recipes are foolproof because she actually named her newest cookbook, Barefoot Contessa Foolproof. Say what you will about Ms. Garten, but the lady can write a fantastic recipe.
My daughter is participating in a bake sale this weekend and I wanted something that was reliable, delicious, and easy to package. Ina's Chocolate Chunk Blondies are all of that and more. With over a pound of chocolate in the recipe, this is definitely a cookie for all the chocolate lovers out there. Please keep these blondies in mind for the upcoming holidays because they are fantastic! I really do believe this is one of those desserts that would be enjoyed by all.
Chocolate Chunk Blondies
Adapted from Barefoot Contessa Foolproof
recipe found online at Food Network
Makes 12 bars
1/2 pound (2 sticks) salted butter, at room temp
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temp
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped walnuts
1-1/4 pounds semisweet chocolate chunks
Note: I substituted regular chocolate baking chips because my store was out of chocolate chunks.
Preheat the oven to 350 degrees. Grease and flour an 8-1/2 x 12 x 2-inch baking pan (I used a 9 x 13 size pan lined with greased parchment paper for easy removal).
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speeds for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla. Add the eggs, one at a time, and mix well, scraping down the bowl after each addition. In a small bowl, sift together the flour, baking soda, and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold in the walnuts and chocolate chunks with a rubber spatula.
Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes, until a toothpick comes out clean. Don't overbake! The toothpick may have melted chocolate on it but it shouldn't have wet batter. Cool completely in the pan and cut into 12 bars.