Page 161 - Classic Cookies with Modern Twists

Blondies

I’ve always thought that the name “blondie” comes from conating
“b lond” and “brownie.” After all, a brownie needn’t contain
chocol ate. Call them “b utterscotch bars,” if you need another name.
Brown sugar g ives blondies their distinctive avor and keeps this

bar coo kie especi ally moist and chewy. If you prefer them tr uly
blond, sans chocol ate, tr y one of the twists.

MAKES ONE 8-BY-8-INCH PAN

Baking spray or melted butter, for greasing
1⅓ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon fine sea salt
½ cup (1 stick) unsalted butter, melted and slightly cooled

1½ cups ligh tly packed ligh t brown sugar

2 eggs
1½ teaspoons vanilla extract

1 cup bittersweet chocolate chips
½ cup ligh tly toasted, coarsely chopped nuts (optional)

1. Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking

pan with foil, pressing rmly into the corners and leaving 2
inches of overhang on all sides. Lightly grease the foil and set
aside. In a medium bowl, whisk together the our, baking

powder, and salt. Set aside.