This is a yummy, yummy recipe that's super easy!
Martha Stewart published the original in 2007.
We double the recipe because what is better than 1/2 C Butter? 1CUP OF BUTTER!
BLONDE BROWNIES WITH CHOCOLATE CHIPS AND NUTS
1 C (2 sticks) Butter, melted, plus more for pan <- Don't even think of substituting anything for the butter. If you do, you will die!
1 C Brown Sugar, packed
2/3 C Granulated Sugar
2 large Eggs
2 tsp Pure Vanilla Extract
2 C Flour
2 tsp Salt
2 C semisweet chocolate chips (I don't use 2 cups because we don't really like chocolate here. I use about 1 cup)
2 C Walnuts, chopped (I don't measure. But I think I use about a cup)
1.Preheat oven to 350 degrees. Brush an 9X13 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 of the 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, 35 minutes in my oven, although the recipe calls for 40-45 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. <- Don't do all that! What a waste of time. Just cut them in the pan. And you don't need to wait for them to cool. Who waits for things to cool????
Store blondies in an airtight container at room temperature, up to 2 days.