Chocolate Chunk Blondies

After I made these Chocolate Chunk Blondies, I realized that everyone needs a good blondie recipe in their baking repertoire. So often I get caught up in baking with specialty ingredients that I overlook recipes for the basics. Thanks to this recipe I now have a go-to blondie recipe that is sure to please everyone. Who could turn down a blondie packed with melted chocolate chunks and walnuts?

This is my first month participating in the Pass the Cookbook Club, organized by Kita of Pass the Sushi. I am so excited to cook each month with the group, try new recipes and meet some new people along the way. I was equally as excited to find out that this month we were selecting recipes from Ina Garten's book, Foolproof: Recipes You Can Trust. My mom and I have always been huge fans of Ina and all of her recipes. I actually remember watching the Barefoot Contessa episode where Ina makes these blondies a few months ago but never got around to making them until now. Interestingly enough, I remember that the recipe below not only results in thick and chewy blondies, but can also be used to make thin and crispy chocolate chip cookies. I definitely plan on making this recipe again in cookie form. I don't think you can go wrong either way!

Chocolate Chunk Blondies
Recipe from Foolproof: Recipes You Can Trust by Ina Garten

1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
2 extra large eggs, at room temperature
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped walnuts
2 cups semi-sweet chocolate chunks

Preheat the oven to 350 degrees F. Line a 9 1/2 x 13 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and creamy, about 3-4 minutes. With the mixer of low speed, add the vanilla. Add the eggs, one at a time, mixing until incorporated after each addition and scraping down the sides of the bowl as necessary.

In a medium bowl, whisk together the flour, baking soda and salt. With the mixer still on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just incorporated. Turn off the mixer and add the walnuts and chocolate chunks. Gently fold with a rubber spatula.

Spread the batter into the prepared baking pan and smooth the top. Bake for about 30 minutes or until an inserted toothpick comes out clean. Transfer to a cooling rack to cool completely. Cut into 12 bars before serving.

Katharine Hepburn Brownies

Have you ever heard of Katharine Hepburn brownies? I will admit it- I had never heard of them up until just a few weeks ago. After coming across the recipe on Pinterest, I was intrigued to say the least. I immediately put them on my must-bake list because I was eager to find out why Katharine Hepburn cherished her family's brownie recipe so much. Probably because it yields incredibly delicious brownies packed with chopped walnuts, if I had to guess.  

When I got home from work this evening, there were a few people handing out brownies in the lobby of my apartment building. Although I usually have a hard time turning away baked goods, I was able to do so this time. I decided I would rather save the calories and have two of these Katharine Hepburn brownies instead. Best. decision. ever. 

Katherine Hepburn Brownies

Recipe adapted from Baking: From My Home to Yours by Dorie Greenspan (via Brown Eyed Baker)

1/2 cup (1 stick) unsalted butter, cut into small chunks

2 oz. unsweetened chocolate, finely chopped

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup all-purpose flour

1/4 tsp salt

1 cup chopped walnuts

Preheat the oven to 325 degrees F. Line an 8x8 inch baking pan with parchment paper and set aside. 

Place the butter and chocolate in a large heatproof bowl set over a small saucepan of barely simmering water. Stir occasionally until completely melted and smooth. Remove the bowl from the heat. 

Add the sugar to the bowl and whisk until combined. Add the eggs and vanilla. Continue to whisk until fully incorporated. Using a rubber spatula, gently fold in the flour, salt and chopped walnuts. Mix until just combined. 

Pour the batter into the prepared baking pan. Bake for about 40-50 minutes or until an inserted toothpick comes out with just a few moist crumbs. Allow the pan of brownies to cool completely on a wire rack before cutting into squares.