A delightful twist on classic Congo Bars, these Chewy Chocolate Walnut Blondies are rich, gooey, and packed with flavor.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Greasing the pan ensures easy removal of the blondies after baking.
Melt the butter in a microwave-safe bowl or on the stovetop, then let it cool slightly.
Cooling the butter prevents it from cooking the eggs when mixed.
In a mixing bowl, combine the melted butter and brown sugar until smooth.
Mixing thoroughly ensures a uniform batter.
Add the eggs one at a time, beating well after each addition.
Adding eggs individually helps incorporate them better into the batter.
In a separate bowl, whisk together the flour, baking powder, and salt.
Whisking the dry ingredients ensures even distribution.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the blondies tender.
Fold in the chocolate chips and walnuts.
Folding gently prevents the mix-ins from sinking to the bottom.
Pour the batter into the prepared pan and spread it evenly.
Spreading the batter evenly ensures uniform baking.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Check for doneness a few minutes before the minimum baking time.
Allow the blondies to cool completely in the pan before cutting into squares and serving.
Cooling completely helps the blondies set and makes cutting easier.
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