Chewy Blondies

Here’s the only blondie recipe you’ll ever need! Jam packed with toasted walnuts, white chocolate chips, semi sweet chocolate chips and a rich butterscotch flavor. Be very careful not to overbake these blondies. They dry out easily and will turn hard, and trust me nobody wants that! Be sure to start checking the oven a couple of minutes before they will be done to get the perfect blondie. Not a fan of walnuts? Go ahead and switch them out for pecans, almonds, peanuts, or simply add more chocolate chips. Whatever combination you choose, I guarantee they will be a hit with your family and friends.

One Year Ago: Glazed Doughnut Muffins 

Chewy Blondies 

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  • 1 cup walnuts, toasted and coarsely chopped
  • 1 ½ cups unbleached all-purpose flour (7 ½ ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 12 tablespoons unsalted butter ( 1 ½ sticks), melted and cooled
  • 1 ½ cups packed light brown sugar (10 ½ ounces)
  • 2 large eggs, lightly beaten
  • 4 teaspoons vanilla extract
  • 3 ounces white chocolate chips
  • 3 ounces semi-sweet chocolate chips


  1. Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
  2. In a medium bowl whisk together the flour, baking powder, and salt; set aside.
  3. In a medium bowl, whisk together the melted butter and brown sugar until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
  4. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature, about 2 hours, then remove blondies from pan by lifting parchment overhang. Cut into 2-inch squares and serve.

Yields: 24 blondies
Prep Time: 15 minutes
Bake Time: 22 to 25 minutes

Source: Baking Illustrated

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15 Responses to Chewy Blondies

  1. Emily Cooks Vegan says:

    Those look gorgeous, I’ve always wanted to try blondies 🙂

  2. luv4wickless says:

    YUM, these look delicious! I will have to try out the recipe sometime :] thanks for sharing!

    -Melanie Gordon
    Independent Scentsy Consultant

  3. Jan says:

    They look delicious. Can’t wait to try them. Love your recipes, thanks for sharing.

  4. I love blondies..ever since trying them this year. Your addition of chocolate and white chocolate would be wonderful!

  5. Michael Ann says:

    MMm, these DO look exceptional 🙂

  6. ChgoJohn says:

    Oh, goodie! That Baking Illustrated cookbook is a good one, full of great recipes and how-to’s.

  7. These look delicious! Thanks for sharing!

  8. Laura says:

    I just made brownies…twice and now that I’ve seen this I think I’ll need to switch that up because brownies get boring after a while 😉

  9. Would love one right now.

  10. Can’t wait to try these. Don’t NEED to, but I will!

  11. Judy says:

    These really do look perfect, can’t imagine anyone passing them by.

  12. Erin says:

    Mmm so many blondies come out too crispy, these look perfect

  13. I stumbled upon your page by accident :-). I was searching for Blondie the band and came across this instead. I’m so glad I did, they look amazing

  14. Pingback: Banana Walnut Blondies | Sweet Pea's Kitchen

  15. RavieNomNoms says:

    You had me at chewy

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