REDO recipe from 2013. I wish my 14 year old still had time to cook with me. I remade these Ina Garten blondies recipe for a last-minute cocktail party.
I loved that you can bake them then freeze them until you are ready to serve. They are rich enough that you only have to make small serving slices. The commentary is still the same from my daughter Caitlin.
This week on Cooking With Caitlin I will be talking about a new Ina Garten recipe that can be found in her new cookbook called Barefoot Contessa Foolproof: Recipes You Can Trust
This cookbook was a gift to my mom, Maria, for mother’s day but I have been using it a lot too.
When my mom said I need to make a dessert for my soccer team party went straight to the cookbook. I found this Recipe called Chocolate Chunk Blondies.
They have walnuts and chocolate chunks for nice treat. Without further ado, here is the recipe to these amazing Chocolate Chunk Blondies.
Barefoot Contessa blondies
Chocolate Chunk Blondies Recipe by Barefoot Contessa recipes always start with room temperature butter so they can cream nicely with the sugar.
Here I am reading from the cookbook, hope mine come out as nice!
Spread the batter into the prepared pan and smooth the top was the hardest part. Mom had to come to help a bit with this.
IS Ina Garten BLONDIE BATTER STIFF?
This Blondie recipe is so dense, you definitely need to cut them into small pieces. Great for a crowd.
HOW MANY DOES INA GARTEN BLONDIE BROWNIES SERVE?
The recipe suggests it makes 12, but those would be huge and very rich. Since we were going to a party ,my mom cut them in rows of 8 by 5 for a total of 40 pieces.
Since this is not the only kid-friendly dessert there I think it will be a great size to taste this amazing Barefoot Contessa recipe. Also by using pan lining paper you can easily take them out of the pan and cut them smaller.
This is a very easy recipe and very delicious too and my whole soccer team loved them. I hope to try more of Ina’s recipes in the future but for now, I am just going to enjoy the leftovers from the party if the were any (hint hint).
CAN I FREEZE chocolate chunk blondies?
My mom kept a few behind and she might even freeze them to defrost for a quick weeknight dessert! Wrap them in saran wrap and put in a freezer Ziploc bag.
Defrost on the counter when ready to eat.
What do you like about your Blondies? I am thinking a little vanilla ice cream on top for an amazing and easy dessert recipe.
ina garten blondies recipe
More Ina Garden Recipes you might enjoy!
Barefoot Contessa Recipes- Blondies Recipe
Barefoot Contessa’s Peach Blueberry Crumble Recipe
Blueberry Muffins-Barefoot Contessa Style
Chocolate Chunk Blondies
An amazing chocolate chip cookie made into a bar. Full of chocolate chunks and walnuts will make you begging for more ina garten blondies.
Ingredients
- 1/2 pound or 2 sticks unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 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 chocolate chunks, such as Nestle's
Instructions
- Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan. I used pan lining paper which made these easy to cut.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high-speed for 3 minutes, until light and fluffy.
- With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.
- 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.
- Spread the batter into the prepared pan and smooth the top.
- Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean.
- Cool completely in the pan and cut into bars.
Notes
cut into 12 pieces or smaller for bigger crowds.
Adapted from Barefoot Contessa--FOOLPROOF
Nutrition Information
Yield 30 Serving Size 1Amount Per Serving Calories 256Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 29mgSodium 122mgCarbohydrates 29gFiber 2gSugar 20gProtein 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
Chocolate Chunk Blondies
An amazing chocolate chip cookie made into a bar. Full of chocolate chunks and walnuts will make you begging for more ina garten blondies.
Ingredients
- 1/2 pound or 2 sticks unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 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 chocolate chunks, such as Nestle's
Instructions
- Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan. I used pan lining paper which made these easy to cut.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high-speed for 3 minutes, until light and fluffy.
- With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.
- 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.
- Spread the batter into the prepared pan and smooth the top.
- Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean.
- Cool completely in the pan and cut into bars.
Notes
cut into 12 pieces or smaller for bigger crowds.
Adapted from Barefoot Contessa--FOOLPROOF
Nutrition Information
Yield 30 Serving Size 1Amount Per Serving Calories 256Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 29mgSodium 122mgCarbohydrates 29gFiber 2gSugar 20gProtein 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
I love this recipe for Chocolate Chunk Blondies! I make blondies every year at this time and make it festive. Your recipe is amazing! I will have to try it.
Looks so yummy! I am going to try this recipe
so glad you enjoyed this barefoot contessa as much as we did. thanks for the exta tips too.
I HAVE NEVER EVER BEEN A BLONDIE FAN.THEY WERE ALWAYS TO SWEET,TO DRY TO I DON’T KNOW-NOT MY CUP OF TEA-SAW THIS RECIPE LAID OUT IN THE (RAW 🙂 AND I COULD JUST TELL I HAD FOUND A WINNER- MY HUSBAND AND I WERE IN ECTASY-FROZE A FE,KEPT SOME OUT-WERE ONLY TWO PEOPLE SINCE OUR DAUGHTER FLEWW THE COUP,AND I’M SENDING THIS TO HER ALSO.
FOLLOW THE RECIPE EXACTLY(WHOOPS-I DIDN’T HAVE CHOCOLATE CHUNKS,SO I USED A TON OF CHOCOLATE CHIPS-AT LEAST 3 GOOD HEAPING CUPS AND THEY WERE HEAVEN-LET THEM COOL IN PAN OVERNIGHT LIGHTLY COVERED WITH FOIL AND THEN THEY EASILY CAME OUT OF THE PAN WITH THE USE OF THE REYNOLDS PAN LINER,AND WE SAT DOWN EACH WITH A BIG GLASS OF (HA HA! SKIM MILK) OH MY TOOTHPICK HAD SOME MELTY CHOCOLATE ON IT AND I PROBABLY BAKED THEM A EXTRA 3 MINUTES IN THE 8X8 PAN,BYE FRIEND !
These look so yummy.. Thank you for sharing..
I’m going to have to try this receipe – these look delicious! The batter looks incredibly thick though…I never would have thought to line the pan like that with paper – great idea.