Cast-Iron Chocolate Nut Blondies
- 1 cup butter (2 sticks) melted
- 2 cups brown sugar (I don't pack when measuring.)
- 1/4 cup water or milk
- 2 teaspoons vanilla extract
- 2 eggs room temperature
- 2 cups all-purpose flour
- 1/2 cup ground walnuts or pecans
- 1 teaspoon baking powder
- 1/2 teaspoon salt (I use Redmond Real Salt.)
- 1/8 teaspoon baking soda
- 1 cup chopped walnuts toasted (or pecans)
- 1 cup miniature dark chocolate chips (may use white chocolate)
- 1 teaspoon coconut oil (or other desired oil, for greasing)
- Preheat oven to 350°F. In preheated oven, place one large (10-inch) cast-iron skillet.
- In a large bowl, mix butter, brown sugar, water or milk, and vanilla until blended. Add eggs, 1 at a time, whisking to blend after each addition.
- In another bowl, mix flour, ground nuts, baking powder, salt and baking soda; stir into butter mixture. Fold in nuts and chocolate chips.
- Remove hot skillet from oven. Place small amount of coconut (or other) oil in skillet.* Allow it to melt and spread around by tilting skillet or using a brush or paper towel.
- Pour batter into hot, greased skillet. Bake until a toothpick or cake tester inserted in center returns clean (or moist crumbs) and top is golden, 30-35 minutes. Cool slightly; serve warm with good-quality ice cream.
*Although I use well-seasoned skillets, I do have some that are less seasoned than others because they are newer. In nearly every use, I lightly grease my skillets before cooking.