These were not blondie consistency, more like a banana bread cake, and I wanted a blondie!! As usual, I did eat them too soon after baking, I figure they’d surely be denser and richer a few hours later, as banana bread always is. Overall, these were yum, better than banana bread due to the abundance of brown sugar, toasted walnuts and chocolate. Oh, and they were EXTREMELY easy! But when a recipe starts with “New York Times” I have high expectations, seeing as the New York Times Chocolate Chip Cookies are the only other recipe I’ve ever made that start that way. Yeah, that makes sense, right?
Calorie estimate: 220/bar
6 T butter
2/3 cup brown sugar
1/2 t vanilla
1 cup chocolate chips (I chopped half milk, half semi-sweet chocolate chunks)