Makes 12 large or 24 small squares


  • 2½ cups unbleached all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 2 cups + 2 tbsp sugar
  • 1 stick unsalted butter
  • ⅓ cup canola oil
  • ¼ cup molasses
  • 3 eggs
  • 2 tsp vanilla extract
  • 1½ cups chocolate chips
  • 1 cup chopped walnuts
  • nonstick cooking spray


  • 9" x 13" baking pan
  • parchment paper
  • stand mixer
  • bench knife (optional)


Set Oven & Prepare Pan

  1. Preheat oven to 350º
  2. Prepare a 9” x 13”pan by coating with nonstick cooking spray, then placing a long piece of parchment paper across the length of the pan, creating a “sling” to lift the Blondies out after baking

Mix Dry Ingredients

  1. In a medium bowl, combine flour, baking powder and salt. Whisk until free of lumps and well mixed

Mix Wet Ingredients

  1. In the bowl of a stand mixer, cream butter, sugar, oil and molasses on medium speed until light, about 1 minute
  2. Add eggs, 1 at a time, mixing between additions. Blend in vanilla. Scrape down bowl as needed to ensure a smooth mixture before the dry ingredients are added

Combine Ingredients & Bake

  1. Add dry ingredients to the wet ingredients in the mixer all at once. Blend on low speed until just combined
  2. Fold in about ⅔ of the chocolate chips and walnuts, saving the rest for the top
  3. Transfer batter to the prepared pan and spread evenly
  4. Sprinkle reserved walnuts and chocolate chips evenly on top of dough
  5. Bake 25-35 minutes
  6. Cool until the chocolate chips on top are firm to the touch. Cut into squares and serve or store in an air-tight container between layers of wax paper