Skil­let Chocolate Chunk Wal­nut Blondies

Taste of Home - - Recipes -

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.

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