Ina Garten Chocolate Chunk Blondies Recipe
Blondies are similar to brownies but are made without cocoa powder, resulting in a rich, buttery flavor. Ina Garten’s version takes this dessert to the next level with the addition of chocolate chunks, creating a perfect balance of sweet and gooey goodness.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12–16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- Unsalted butter: 1 cup (softened)
- Light brown sugar: 1 1/2 cups, packed
- Granulated sugar: 1/2 cup
- Large eggs: 2
- Vanilla extract: 2 teaspoons
- All-purpose flour: 2 cups
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Chocolate chunks: 1 1/2 cups (dark or semi-sweet)
- Walnuts (optional): 1 cup, chopped
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Step 2: Cream the butter and sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
Step 3: Add eggs and vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
Step 4: Combine dry ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 5: Fold in chocolate and nuts
- Gently fold in the chocolate chunks and chopped walnuts (if using) using a spatula.
Step 6: Spread the batter
- Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula.
Step 7: Bake the blondies
- Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Cool and slice
- Allow the blondies to cool completely in the pan before slicing them into squares or bars.