Rich, chewy, full of toasty butterscotch flavor, and loaded with more nuts than a gun shop on a rainy day; these bars are sweet, salty, and addictive!
INGREDIENTS
2 ¼ cups (11¼ ounces) all-purpose flour
1 ¼ teaspoons table salt
½ teaspoon baking powder
12 tablespoons salted European butter
1 ¾ cups packed (12¼ ounces) light brown sugar
3 large eggs
½ cup corn syrup
2 tablespoons vanilla extract
3/4 cup pecans, toasted and chopped coarse
3/4 cup walnuts, toasted and chopped coarse
2/3 cup (4 ounces) milk chocolate chips
½ teaspoon flakey sea salt
DIRECTIONS
NOTE: Use a metal baking pan; using a glass baking dish may cause the blondies to overbake. Toast the nuts on a rimmed baking sheet in a 350-degree oven until fragrant, 8 to 12 minutes, stirring them halfway through.
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and line13 by 9-inch baking pan with parchment paper; grease the parchment with vegetable oil spray.
Whisk flour, table salt, and baking powder together in medium bowl.
Heat butter in large Dutch oven over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pot and stirring constantly with rubber spatula, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes longer. Remove pot from heat.
Add sugar to hot butter and whisk until combined, allow to cool slightly, Add eggs, corn syrup, and vanilla and whisk until smooth. Using rubber spatula, stir in flour mixture until fully incorporated. Stir in nuts and chocolate chips. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle with sea salt. Bake until top is deep golden brown and springs backs when lightly pressed, 35 to 40 minutes, rotating pan halfway through baking (blondies will firm as they cool).
Let blondies cool completely in pan on wire rack, about 2 hours. Using parchment overhang, lift blondies out of pan and transfer to cutting board. Remove parchment. Cut into 24 bars. (Blondies can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.) Enjoy!
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