white chocolate-chunk blondies

People. These are the jam. Make these immediately. Just don't count on them being great for your bikini. But it doesn't matter ... they're that good. Go!

White Chocolate-Chunk Blondies
  • 10 tablespoons unsalted butter, at room temperature, plus more for the pan  
  • 1 cup walnut pieces
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 6 ounces white chocolate, cut into chunks
  • Vanilla ice cream, for topping
  1. Make the blondies: Preheat the oven to 350 degrees F. Spray 9-by-13-inch baking pan. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.  
  2. Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
  3. Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. (Do not overbake or they will be fluffy and not dense, which is the way you want them!) Cool slightly on a rack.
  4. Cut into large bars. Serve warm topped with ice cream.

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