Chocolate-walnut Blondies


  • 1½ cups all-purpose flour, 180 g
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • ½ cup (1 stick or 112 g)
  • Unsalted butter
  • ½ cup (90 g) firmly packed
  • brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup (180 g) bittersweet chocolate chips
  • ½ cup (75 g) walnuts, roughly chopped
  • Place the rack in the cooking pot and press Bake. Adjust the temperature to 350°F (175°C) and the timer to 2 hours and let heat.
  • Coat an 8½ × 4 ½-inch (22 × 11 cm) loaf pan with cooking spray. Line the loaf pan with parchment paper, leaving 2 inches (5 cm) of overhang on both long sides. Spray the parchment.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, add the butter, brown sugar, and granulated sugar, and beat on medium-high with an electric mixer until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract. Reduce the speed to low and gradually add the dry ingredients, mixing just until incorporated. Fold in the chocolate chips and walnuts.
  • Spread the batter in the prepared loaf pan and place the pan on top of the rack. Cover with the lid and bake until a toothpick inserted into the center comes out clean, 1 hour 15 minutes to 1 hour 25 minutes. Press Cancel.
  • Remove the loaf pan, place it on a wire cooling rack, and let the blondies cool completely in the pan.
  • Using the overhangs, transfer the blondies to a cutting board and cut into 8 to 10 pieces.
Previous Next