I tried to make Blondies again today, but this time I think I put in all the ingredients. Here’s the recipe that I got from episode 21 of season 22 of America’s Test Kitchen. Note that salt is important to bring out the butterscotch flavor. I toast the nuts in a skillet before starting on the other ingredients, then use that same skillet to brown the butter.
Mix together in a bowl:
2 1/4 cups of all-purpose flour
1 1/4 teaspoons of table salt
1/2 teaspoon of baking powder
12 tablespoons of unsalted butter (I used 8 tablespoons butter and 4 of olive oil, just because)
And melt it and brown it for several minutes to get golden brown.
Pour the browned butter into second bowl and add:
1 3/4 cups of light brown sugar
1/2 cup of corn syrup
2 tablespoons of vanilla
Stir well, then add the mixture into dry ingredients and stir so there are no lumps.
1 cup of toasted pecans, chopped into pieces (be sure to toast them or you’ll have raw nuts in your Blondies)
Chocolate chips (I used half a package; on second thought, a quarter package is probably enough)
Line a 9×13 baking pan with square sides with a foil sling and spray with vegetable oil.
Sprinkle 1/4 to 1/2 teaspoon flaked sea salt on top.
Bake at 350° F for 35 to 40 minutes.
Cool for 2 hours.
Lift out in the foil sling and cut into 24 pieces.