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two squares of walnut chocolate chip blondies on a plate

Walnut Chocolate Chip Blondies

Scrumptious bars filled with nuts and chocolate chips. These blondies are simple to whip up and quick to bake.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Cooling time 2 hours
Author Laura


  • 2 large eggs at room temperature
  • 2 cups dark brown sugar, firmly packed 15 oz/426 g
  • 1 teaspoon vanilla
  • 1 cup all purpose flour sifted 4 & 1/4 oz/120 g
  • 1/4 teaspoon baking soda
  • 2 cups walnut halves 8 oz/230 g
  • 3/4 cup chocolate chips (heaping cup) or chunks 5 & 1/2 oz/ 160 g. See note about types of chocolate to use.


  1. Preheat the oven to 325 degrees F. Generously coat a 9 by 13-inch pan with cooking spray, oil, or butter.

  2. Lightly beat the eggs in a stand mixer with a paddle attachment. Add the brown sugar and vanilla. Beat those ingredients together, beginning at low speed then working up to medium speed, until they are well combined.

  3. Whisk the flour and baking soda together, then add them to the egg/brown sugar/vanilla mixture and beat again until well combined. If needed, scrape the sides of the bowl once or twice.

  4. Add the nuts and beat at low speed or mix by hand just until combined, then add the chocolate chips or chunks and mix again.

  5. The final mixture is thick. Spoon it into the pan and even out the top with a knife, making sure that the batter is in the corners and relatively smooth on the top.

  6. Bake for 20-25 minutes, until the blondies are turning golden and beginning to come away from the sides of the pan. Cool them in the pan. Cut once completely cooled. They are quite sweet, so pieces should be no larger than 3 x 4-inches (12 to a pan) and smaller if you prefer.

Recipe Notes

  • The original recipe calls for a stand mixer with a paddle attachment. I have a stand mixer and used it. But if you don't have one, a bit of elbow grease and a strong fork or wooden spoon should work fine. 
  • The chocolate chips or small chunks cut from a bar or bars should be good quality semi-sweet or bittersweet, or a combination. I like to mix the two types of chocolate, without worrying about proportions.