1. Preheat the oven to 350°F. Lightly grease a 9” × 13” pan.

  2. In a medium bowl, mix the melted butter with the brown sugar, salt, baking powder, and vanilla. The mixture will look like wet sand.

  3. Stir in the flour; the mixture will be dry and crumbly. Add the eggs one at a time, beating well after each. Scrape the bottom and sides of the bowl and beat briefly to combine.

  4. Stir in 1 cup (113g) of the nuts.

  5. Scoop the batter into the prepared pan, spreading it evenly with a spatula dipped in cold water or your wet fingers. Sprinkle the remaining nuts on top.

  6. Bake the blondies for 30 to 35 minutes, until the top crust is shiny but the middle is still gooey (though not liquid). A toothpick inserted into the center should come out with a few wet crumbs attached, but no raw batter showing.

  7. Remove the blondies from the oven; cool completely before slicing and serving.

  8. Storage information: Store any leftovers, well wrapped, at room temperature for up to a week; freeze for longer storage.

Tips from our Bakers

  • To make chewy chocolate chip cookie bars: Add 1 1/2 cups (255g) semisweet chocolate chips to the batter before baking.