Blondies – Adapted From Fine Cooking Magazine

Blondies – From Fine Cooking Magazine, courtesy of my favorite amateur chef, Classic Howard.

4 oz (8 Tbs) unsalted butter

1 1/2 cups firmly packed dark brown sugar

1 large egg at room temperature

1 large egg yolk at room temperature

1 1/2 tsp vanilla extract

5 oz (1 cup + 2 Tbs) all-purpose flour

scant 1/4 tsp salt

2 oz (3/4 cup) coarsely chopped toasted pecans*

Heat oven to 350 degrees

In a medium saucepan over medium heat, heat butter and brown sugar, stirring frequently, until butter has dissolved

Cook, stirring, about 1 min longer – the mixture will bubble but should not boil

Set the pan aside to cool for about 10 min

Meanwhile, butter an 8 inch square pan

Line the bottom with parchment and butter the parchment

Stir the egg, egg yolk and vanilla into the cooled sugar mixture

Add the flour, salt and nuts, stirring until just blended

Pour the batter into the prepared pan

Bake until the center is springy when touched (the top may still look doughy) and a toothpick inserted in the center comes out clean (it’s fine if there are a few moist crumbs clinging to it) 25-35 minutes.

Set the pan on a rack until it’s cool enough to handle

Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. 

Flip the baked blondie back onto the rack to cool completely.

*3-5 minutes at 350 degrees.  For reference, a half pound bag yields about 2 cups.

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