Gooey, buttery blondies with chunks of dark chocolate and walnuts. Easy and delicious! These are a crowd pleaser for sure, a little something different than the usual brownie that I make when I get a craving. Perfect warm with a scoop of ice cream and a drizzle of caramel sauce, I know you are going to love these Blondies!

It does make a big batch but this recipe halves well, and also freezes well. I cut it in half, wrap one half in plastic wrap and then aluminum foil and freeze for up to 3 months (although they NEVER stick around that long).

Step 1: Ingredients

2 cups all purpose flour
1/2 lb (2 sticks) unsalted butter (room temperature)
1 cup lightly packed brown sugar
1/2 cup granulated sugar
2 extra large eggs (room temperature)
2 teaspoons vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 packages chocolate chunks (or chips)
1 cup coarsely chopped walnuts

Step 2: Preheat and Prepare Pan

Preheat oven to 350. Line a 9x13 baking pan with parchment paper, leaving paper long enough to use to lift blondies out of the pan when done. I tear a sheet longer than my pan and then cut squares out of each corner so it fits snugly in the pan. Lightly grease parchment, I use my butter wrappers for this job.

Step 3: Mix Everything

Cream butter, brown sugar and granulated sugar with a mixer until light and fluffy, about 3 minutes. Scrape down sides and add 1 egg at a time, blending well after each addition. Add vanilla extract and mix thoroughly.

Stir salt and baking soda into flour and then add 1/2 of flour mixture to butter and sugar. Mix well, then add the remainder of the flour mixture and blend in completely.

Step 4: Add Nuts and Chocolate

Coarsely chop the walnuts. I like to chop mine with a knife, big bites of nut mixed with the bigger chocolate chunks instead of chips just go well together!

Using a sturdy wooden spoon or spatula stir in the chocolate chunks and walnuts by hand until evenly distributed throughout the batter.

Step 5: Spread the Batter

Spread the batter evenly in the prepared pan. This is a VERY thick batter, press it into corners and smooth the top.

Taste the batter, roll your eyes and take another taste!!

Step 6: Bake and Cool

Quickly place in the oven before you eat all the batter raw and bake for 30-40 minutes until top is a golden brown and a toothpick inserted in several places comes out clean. It is okay to have some melted chocolate on the pick, just no pieces of raw dough. Watch closely in the last 10 minutes of baking.