There are not many things I love more than a brownie or blondie. Except for maybe a cupcake. These little beauties have quickly made it to the top of my favorite dessert list. They're insane and guaranteed to fill your tummy with happiness. Best part? They are really very simple. You can basically throw all the ingredients in a mixer and bake. Nom nom.
Ingredients:
1 1/2 sticks softened unsalted butter
1 cup packed light brown sugar
1/2 cup sugar
2 teaspoons vanilla bean paste
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 chunks (Nestlé's)
Directions:
1. Preheat the oven to 350 degrees. 2. Line a 13x9 inch baking pan with parchment paper. I used Reynolds Non-Stick Pan Lining Paper. It's amazing. I hate it when parchment rolls up and won't stay in the pan. This pan lining paper has foil on one side and parchment on the other so it stays in place. Worth the purchase!
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and sugar on high speed for 3 minutes, until light and fluffy.
4. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.
5. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
6. Spread the batter into the prepared pan and smooth the top. Bake for 30-40 minutes or until they are golden brown and a toothpick comes out clean. Cool completely in the pan and cut into bars.
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| Here you can see my new love that is pan lining paper. |
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