Friday, March 1, 2013

Chocolate Chunk Blondies

Chocolate Chunk Blondies

Makes about 20 bars.

Delicious and gooey and rich and dense.  It's hard to stop eating these!  The original recipe calls for 100% chocolate chunks, but I opted to use white chocolate chips for half.
Slightly adapted from: Ina Garten

2 stick unsalted butter, at room temperature
1 c. light brown sugar, lightly packed
1/2 c. granulated sugar
2 t. pure vanilla extract
2 extra-large eggs, at room temperature (I used 2 large eggs plus 1 large egg white)
2 c. all-purpose flour
1 t. baking soda
1 t. salt
1-1/2 c. chopped walnuts, optional
1-1/4 lbs. semisweet chocolate chunks (or a combo of white and dark)

Preheat oven to 350 degrees.  Grease and flour a 13x9 baking pan.

In the bowl of an electric mixer, cream 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, mixing well.

In a small bowl, sift together the flour, baking soda, and salt.  With the mixer still on low, slowly add the flour mixture.  Do not beat.  Fold in walnuts and chocolate.

Bake for 30 minutes.  Do not overbake!  A toothpick may not come out clean; that's okay.  Cool completely in the pan and then cut into bars.

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