Sunday, September 29, 2013
Chocolate Chip and Walnut Blondies
This is a miracle in itself because I often clip recipes then forget that I clipped them.
Thankfully this one was fresh on my mind (and on my counter).
Today we went for a hike which meant I had a whole bunch of extra calories to enjoy. :)
So tonight after dinner, I threw these together and baked them.
Here is my version of the recipe. I followed it fairly closely though I adjusted the actual chocolate part. The original recipe calls for 1 1/4 pounds of semisweet chocolate chunks. I used chocolate chips and only used about half that amount. We agreed that any more than what I used would have been TOO much and too rich for us!
1 cup butter, room temperature (the original recipe calls for unsalted, I just had salted)
1 cup lightly packed brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
2 eggs, room temperature
1 egg white, room temperature (I just put three eggs out when I put the butter out)
2 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 1/2 cups chopped walnuts (I think I used only about 1 cup)
9-12 oz. semi-sweet chocolate chips (I used about 9 oz which was plenty for me)
Pre-heat oven to 350 degrees.
Grease/flour a 9 x 12 inch baking pan.
In a mixing bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer. Mix on high for 3 minutes. It should be fairly light and fluffy.
With the mixer on low, add vanilla. Then add the eggs one at a time. Add the egg white. Mix well, scraping the bowl as needed.
In a separate bowl, sift together (or just stir in my case :) the flour, baking soda, and salt.
Add to the butter mixture with the mixer on low.
Fold in the walnuts and chocolate chips.
Spread/spoon the batter into the pan. Bake for 30 minutes or until a toothpick comes out clean (no batter). Don't overbake.
Cool completely before slicing.