CHOCOLATE CHIP BLONDIES

These scrumptious little bars are almost cake-like in texture, not quite as rich/buttery as other blondes I make.  But they are oh so good!

8 TBSP unsalted butter, melted, plus more for pan
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp salt
1 cup semisweet chocolate morsels
1 cup chopped walnuts

Preheat oven to 350 degrees F. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper (or tin foil), leaving a 2-inch overhang on two sides. Butter paper.

In a large bowl, mix butter and sugars until smooth.

Whisk in egg and vanilla.

Add flour and salt; mix just until moistened (do not overmix).

Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.

Bake until top is golden brown and a toothpick inserted into the center comes out clean, 30-40 minutes.

Set pan on a wire rack, and let cool completely. Using parchment overhang, lift blondies from pan, and transfer to a cutting board; cut into 16 squares. And no fair counting the squares below – I can’t imagine why there are only 15… 😉

Store blondies in an airtight container at room temperature, up to 2 days (or freeze).

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