There are no real words to describe how amazing this dessert was. I brought it into work and a few people said it was the best thing I've ever made. I ate this for 6 days in a row and wanted to cry the day I ran out (okay, not really, but I definitely missed not having that afternoon snack to look forward to). The texture is unreal. It's flaky and crispy on the outside from the graham crackers but has a lovely sweet and salty (more sweet though, without a doubt!) soft, gooey center. You must make these. A coworker who doesn't really bake that often at all asked for this recipe and made it the same week. THAT good.
Even the picture doesn't do it justice! Oh well. Take my word for it. This thing is awesome. It is a beast of awesomeness.
Graham Cracker Chewies
- 2 1/2 cups brown sugar
- 4 large eggs
- 2/3 cup graham crackers, crushed (I think it's about 7 whole graham crackers)
- 1 Tbsp vanilla extract
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1 cup pecans, roughly chopped
- 3 cups graham cracker crumbs (probably two whole packages if memory serves)
- 3/4 cup butter, softened to room temperature
- 1/4 cup sugar
- 2 Tbsp flour
3 Spread the mixture over the baked crust (it doesn't need to cool before this step) and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, about 25 minutes.
One of the best desserts ever taken from LA Times who got it from Julienne, a San Marino bakery whose chef-owner featured it in Celebrating with Julienne and who adapted it from Nantucket Open-House Cookbook.
These luscious blondies are basically a chocolate chip cookie but sturdier and chunkier and in square form. Nothing wrong with that. I liked the nuts for once and also liked that it'sa little bit more on the salty side. Definitely quick and easy to make for dinner parties or guests.
Chocolate Chip Walnut Cookie Bars
- 8 tablespoons unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp salt
- 1 cup semisweet chocolate chips, divided
- 1 cup chopped walnuts, divided
1 Preheat oven to 350 degrees. Butter an 8-inch square baking pan and line with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter the top of the parchment paper as well.
2 In a large bowl, mix butter and sugars until light and fluffy. Add in egg and vanilla. Add flour and salt and mix until moistened. Fold in 1/2 cup each chocolate chips and walnuts. Transfer the batter to pan and smooth the top with a knife (doesn't have to be perfect...I like imperfect desserts). Sprinkle top with remaining chocolate chips and walnuts.
3 Bake until the top is golden brown or about 40 to 45 minutes. Let cool and then take out the parchment with the cookies on top and cut into 9 squares.
Adapted from http://www.marthastewart.com/336484/blondies-with-chocolate-chips-and-walnut?xsc=eml_cod-2012_03_01&om_rid=Dk51-A&om_mid=_BPT3LTB8eBLtMr