Last week, I went to Costco and picked up Barefoot Contessa's new book, Foolproof. Now, I don't know if it's because I was hungry, but every recipe I checked out looked delicious. I want to try them all. The first recipe I made was the chocolate chunk blondies. They did not disappoint. Unfortunately for the kids (fortunately for us), they can't bring them to school because they have nut-free policies. However, there are only a few squares left and I made them on Saturday. For the chocolate, I used a combination of large dark chocolate Ghirardelli chips and dark chocolate disks (real chocolate not chocolate-y coating disks). I put about half the amount of chocolate in and it was perfect for us. You can experiment with quantities until you find your perfect blondie.
Chocolate chunk blondies
12 large bars
Highly addictive afternoon (or morning or evening) snack
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chopped walnuts
- 1 1/4 pounds semisweet chocolate chunks
- Preheat the oven to 350˚F. Grease and flour an 9"x13" inch baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
- Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.