| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 10 min |
| Yield: | 16 blondies |
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups packed dark brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup toasted walnuts, coarsely chopped
- 1 cup plus 2 tablespoons bittersweet chocolate chips
- Flaky sea salt, to garnish
Instructions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
- Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
- Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 292 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 3 g |
| Cholesterol | 46 mg |
| Sodium | 154 mg |
Reviews
So good! My kids love them. They are soft and sweet and buttery. Absolutely perfect for us
Awesome… used Trader Joe’s salted caramel chips and drizzled caramel sauce on top. Used red mill gf cup for cup flour for a gf treat! Added time for altitude (7500 ft) and would recommend a metal pan!
These were Amazing and a huge hit with the family. The only change I made was to use butterscotch chips instead of the chocolate chip because it’s what I had on hand. Will definitely be making these again.
sooo Delicious Ree ❤️ I made these today exactly as written except I had to increase my cooking time by 5 minutes (total of 30 minutes) due to high altitude. They were PERFECT!!! Definitely a keeper.
Made a double batch last night- half for my son’s Christmas party at school, and the other half for us to munch on at home. The home batch has been cut into for breakfast, and a few packed for snacks for the day. They are delicious! Big hit with our house!
This is a go-to in our house! If I don’t have an air tight container of these on the kitchen counter at all times, I hear about it! Thanks for another go-to Ree! Also – appreciate that advice on cooking times although, some of my kids like the gooey center!
amazing
I haven’t made this recipe yet, but plan to tonight. Reading through the comments, I noticed many people complained that their blondies were underbaked at 25 minutes. Most mentioned that they used a glass pan. I think I may have solved the problem: a Pyrex 9×13 pan isn’t truly 9×13 because of the thickness of the glass and the curved corners. If you measure the interior dimensions, you’ll see it’s more like 8×12, maybe smaller. Thus, baking time will need to be adjusted. Or, if you have the next size up Pyrex baking dish, (“11×15 or so” but real dimensions are actually closer to 9×13) you can use that and keep the time at 25 minutes. Hope this helps someone out there! xo, Jamie
Followed the directions exactly. Omitted the chocolate chips and walnuts. I frost them with the frosting from Molly Yeh’s olive oil blondies recipe. The best blondies ever. I had no problems with this recipe.
This has become my go to recipe for a quick sweet snack for the church.I have even added coconut flakes to make them chewy. Love this one .