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Blondies With Chocolate Chips And Walnuts

I am a shameless fan of Martha Stewart (except for the jail bit, of course) and would LOVE to have my own TV show like hers where I host chefs, landscapers, craft gurus and decor experts. The only difference would be that I would sit on a chair in my pajamas and sip coffee! Hey, it could work!

Seriously, what I love most about Martha Stewart, is her recipes - especially those that work perfectly every time and are so easy that you are tempted to make them over and over again!

This recipe for Blondies (the vanilla form of Brownies) is one of my absolute favorites - you are going to love it as a teatime treat or dessert served with a massive scoop of vanilla ice-cream. You're welcome!

Blondies with Chocolate Chips and Walnuts.jpg


  • 8 Tablespoons (113g) unsalted butter, melted, plus extra for the pan
  • 1/2 cup packed light-brown sugar
  • 1/3 cup granulated (castor) sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup chopped walnuts


1. Preheat oven to 180 degrees Celcius. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.

2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.

3. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares once cooled.

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