Ugh, it’s been a long week. For those of you who are experiencing hump day like I am, I feel ya. All you want to do is face plant into a pan of these right?
That’s exactly what I want to do. I don’t want to think about going into a cold, grey cubicle tomorrow morning. Not again. Not on the most perfect of autumn weeks. Yea, what’s up with the weather? It’s 70ish, crisp, and the leaves are majestic shades of orange, red, and yellow. Hm, all of a sudden, I feel less dreary. Maybe it’s because I’m stuffing myself with my third blondie or maybe it’s because I’m thinking about how great life feels on this balcony, overlooking the trees in the park.
The trees are beautiful, but I think these blondies are really hitting the spot. The chocolate is so gooey and the crunchy walnuts blend in perfectly with the sweet and somewhat salty batter. All the goodness of chocolate and walnuts but a little less effort than brownies.
You know why this is the best blondie recipe in the whole entire world? Because it’s easy. And the result is the sweety, chewy, deliciousness that’s in my hands right now. I’m tired now. I love escaping into the spicy and chocolatey wonders of my blog, but I’m only human. It’s time for some shuteye.
And this is what I’ll dream about: I’m going to make an apple dessert one of these days. And also something else with pumpkin, again. Ah, that sounds great.
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour, not packed
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup chopped, unsalted walnuts
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter or line pan with parchment paper.
- In a large bowl, whisk butter and sugars until smooth.
- Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix).
- Fold in chocolate chips and walnuts.
- Transfer batter to prepared pan; smooth top.
- Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- Set pan on a wire rack, and let cool before cutting and serving.
- Tip: Save the wrapper on the butter and just use that to butter your pan. It’s a less wasteful and cleaner way to butter your pans!