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Skillet Chocolate Chunk Walnut Blondies

Put these beauties out at a potluck and you’ll find only crumbs on your platter when it’s time to head home. Everyone will ask who made those scrumptious blondies, so be sure to bring copies of the recipe! —Peggy Woodward, Taste of Home Senior Food Editor
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    3 blondies (8 servings each)


  • 1 cup butter, melted
  • 2 cups packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1/2 cup ground walnuts
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup chopped walnuts, toasted
  • 1 cup semisweet chocolate chunks


  • Preheat oven to 350°. Grease three 6-1/2-in. cast-iron skillets.
  • In a large bowl, mix butter, brown sugar and vanilla until blended. Add eggs, 1 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.
  • Spread into skillets. Bake until a toothpick inserted in center comes out with moist crumbs and top is golden, 30-35 minutes. Cool slightly; serve warm.

Test Kitchen tips
  • 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.
  • Nutrition Facts
    1 serving: 262 calories, 15g fat (7g saturated fat), 36mg cholesterol, 149mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 3g protein.

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    • Kymberly
      Jan 15, 2019

      We made this for my husband's birthday dessert and LOVED it! We cooked it in a baking pan for 35 minutes so we didn't have to buy the skillets and served it warm with vanilla ice cream. Yum!

    • delowenstein
      Jan 1, 2019

      I made this recipe in a 13x9x2" baking pan as an alternative as the recipe tip suggested and omitted the nuts. This recipe is definitely a keeper! Thank you for sharing!