While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Lauren Chattman, former pastry chef and author of Cookie Swap! (Workman, 2010), combines the ease of a brownie with the flavors of the all-time favorite chocolate chip cookie in this blondie.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter melted
2 cups firmly packed light brown sugar
1 tablespoon McCormick® Pure Vanilla Extract
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Spray foil with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
Mix butter and brown sugar in large bowl until well blended. Add eggs and vanilla; mix well. Add flour mixture; mix just until moistened. Stir in chocolate chips and walnuts. Spread in prepared pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack. Use foil handles to remove dessert from pan. Place on cutting board and cut into bars.
Store blondies in airtight container at room temperature up to 3 days.
(Amount per serving)
This reminds me of the Congo Bars we made as kids in a large Magnalite pan. : )
Was this helpful?
My daughter and I made these today and they are delicious! We liked these better than a bar cookie.