Ina Garten’s Chocolate Chunk Blondies is made with unsalted butter, light brown sugar, granulated sugar, pure vanilla extract, extra-large eggs, all-purpose flour, baking soda, kosher salt, chopped walnuts, and semisweet chocolate chunks, and takes just 45 minutes to be ready!
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š¤ Why Youāll Love This Chocolate Chunk Blondies Recipe:
- Buttery and moist blondies with a delightful crunch from walnuts.
- Generously studded with semisweet chocolate chunks for a rich flavor.
- Easy to make and perfect for satisfying sweet cravings.
ā What Is Ina Garten’s Chocolate Chunk Blondies Recipe?
Ina Garten’s Chocolate Chunk Blondies Recipe features a buttery batter mixed with brown and granulated sugars, vanilla, eggs, flour, baking soda, salt, walnuts, and abundant semisweet chocolate chunks, and baked to golden perfection.
š§Ina Garten Chocolate Chunk Blondies Ingredients
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chopped walnuts
- 1 1/4 pounds semisweet chocolate chunks, such as Nestle’s
š„® How To Make Ina Garten Chocolate Chunk Blondies
- Turn the oven on high heat (350 degrees). Coat an 8 x 12 x 2-inch baking pan with grease and dust it with flour.
- Cream the butter, brown sugar, and granulated sugar in the bowl of an electric mixer with the paddle attachment for 3 minutes on high speed, or until the mixture is light and fluffy.
- Add the vanilla extract and eggs one by one while the mixer is running on low speed; mix thoroughly after each addition, scraping down the bowl.
- Mix the flour, baking soda, and salt in a small bowl. Slowly add the flour mixture to the butter mixture while the mixer is still on low speed.
- Use a rubber spatula to incorporate the chocolate chunks and walnuts gently.
- Smoothly distribute the batter into the prepared pan. Bake for 30 minutes. Avoid overbaking! Unclean teeth may remain on a toothpick. Let cool entirely in the pan before cutting into bars,
š Recipe Tips
- Ensure ingredients are at room temperature for optimal blending.
- Don’t overmix the batter to maintain a tender texture.
- Use good quality chocolate for the best flavor.
- Monitor baking time closely to avoid overbaking; a toothpick should come out with moist crumbs, not clean.
š„ What To Serve With Chocolate Chunk Blondies?
Serve Chocolate Chunk Blondies with a variety of accompaniments, such as a scoop of Orange Marmalade a dollop of Ā Apple Chutney, or Autumn Sangria for an extra indulgent treat.
š How To Store Leftovers Chocolate Chunk Blondies?
- At Room Temperature: Keep leftover chocolate chunk blondies in a suitable bag for up to 1 week.
- In The Fridge: Refrigerate leftover chocolate chunk blondies in a sealed container for up to 2 weeks.
- In The Freezer: Freeze leftover chocolate chunk blondies wrapped for up to 3 months.
š„µ How To Reheat Leftovers Chocolate Chunk Blondies?
- Oven: Arrange leftover chocolate chunk blondies on a baking sheet and warm in a preheated oven at 350Ā°F for 10 to 15 minutes.
- Microwave: Heat leftover chocolate chunk blondies portions on a microwave-safe plate on high for 20 to 30 seconds or until warmed through.
FAQs
Why are my chocolate chunk blondies falling apart?
Your chocolate chunk blondies may fall apart due to insufficiently aerated eggs, resulting in structural weakness and crumbly texture.
Why do my chocolate chunk blondies sink in the middle?
Your chocolate chunk blondies may sink if laden with heavy mix-ins, causing them to sink into the batter instead of staying suspended.
What to do if chocolate chunk blondies batter is too thick?
If chocolate chunk blondie batter is too thick, thin it by adding a small amount of hot water until reaching the desired consistency.
How do you tell if a chocolate chunk blondies is undercooked?
Check for undercooked chocolate chunk blondies using the toothpick test; crumbs should cling, indicating doneness, not a smooth batter smear.
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Ina Garten Chocolate Chunk Blondies Nutrition Facts
Amount Per Serving
- Calories 170
- Calories from Fat 81
- Total Fat 9g
- Saturated fat 2g
- Sodium 85mg
- Carbohydrates 23g
- Net carbs 20g
- Fiber 3g
- Sugar 13g
- Protein 3g
Ina Garten Chocolate Chunk Blondies
Description
Ina Garten’s Chocolate Chunk Blondies is made with unsalted butter, light brown sugar, granulated sugar, pure vanilla extract, extra-large eggs, all-purpose flour, baking soda, kosher salt, chopped walnuts, and semisweet chocolate chunks, and takes just 45 minutes to be ready!
Ingredients
Instructions
- Turn the oven on high heat (350 degrees). Coat an 8 x 12 x 2-inch baking pan with grease and dust it with flour.
- Cream the butter, brown sugar, and granulated sugar in the bowl of an electric mixer with the paddle attachment for 3 minutes on high speed, or until the mixture is light and fluffy.
- Add the vanilla extract and eggs one by one while the mixer is running on low speed; mix thoroughly after each addition, scraping down the bowl.
- Mix the flour, baking soda, and salt in a small bowl. Slowly add the flour mixture to the butter mixture while the mixer is still on low speed.
- Use a rubber spatula to incorporate the chocolate chunks and walnuts gently.
- Smoothly distribute the batter into the prepared pan. Bake for 30 minutes. Avoid overbaking! Unclean teeth may remain on a toothpick. Let cool entirely in the pan before cutting into bars,
Notes
- Ensure ingredients are at room temperature for optimal blending.
Donāt overmix the batter to maintain a tender texture.
Use good quality chocolate for the best flavor.
Monitor baking time closely to avoid overbaking; a toothpick should come out with moist crumbs, not clean.