Skillet Chocolate Chunk Walnut Blondies
My kids think it’s so fun when we make these chewy, chunky blondies in cute mini skillets. Serve them warm and topped with a scoop of vanilla ice cream, or let cool and devour them straight from the pan. —Peggy Woodward, TOH Senior Food Editor
Prep: 15 min. • Bake: 30 min. + cooling • Makes: 2 dozen
1 cup butter, melted 2 cups packed brown sugar 2 tsp. vanilla extract 2 large eggs, room temperature 2 cups all-purpose flour 1/2 cup ground walnuts 1 tsp. baking powder 1/2 tsp. salt 1/8 tsp. baking soda 1 cup chopped walnuts, toasted 1 cup semisweet chocolate chunks
1. Preheat the oven to 350°. Grease three 61/2-in. cast-iron skillets.
2. In a large bowl, mix butter, brown sugar and vanilla until blended. Add eggs, one at a time, whisking to blend after each addition. In another bowl, mix flour, ground walnuts, baking powder, salt and baking soda; stir into butter mixture. Fold in walnuts and chocolate chunks.
3. Spread into skillets. Bake until a toothpick inserted in center comes out with moist crumbs and top is golden, 30-35 minutes. Serve warm. 1 serving: 262 cal., 15g fat (7g sat. fat ) , 36mg chol., 149mg sod., 32g carb.,(22g sugars, 1g fiber), 3g pro.
Test Kitchen tip: Don’t have mini skillets? Grab your trusty 13x9-in. baking pan instead. Simply line it with parchment and grease it before adding the batter. Then bake 30-35 minutes or until a toothpick inserted in center comes out with moist crumbs and top is golden brown.