(the finished product, cut when they were still warm - we just couldn't wait)
I read somewhere recently that blondies are the new brownie. I think - or was it just another wacky dream (last night I had a washi tape nightmare)? True or not, it got me thinking and baking. Most blondie recipes I've tried have been dry and a bit blah. Ifound this Martha recipe and tweaked it a bit to bump up the excitement factor-adding white & dark chocolate chips and my favorite secret ingredient, Maldon salt.
I will not often say this, but friends, you must make this recipe. You will not be sorry. Well, you may be sorry because you will try one little nibble and then another and then another. An adorable hostess at work called them "epic" and even though I am way too old to be throwing such terms around, the name stuck. So here you have it...
2 1/2 sticks (10oz) unsalted butter
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons Maldon or other sea salt, plus more for sprinkling
2 cups packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup chopped toasted walnuts (optional)
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line bottom of pan with parchment paper with sides overlapping; spray parchment paper again.
In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, strain, and let cool. Whisk together flour, baking powder, and salt.
In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, chocolate chips and walnuts (if adding). Mix until thoroughly combined, and pour into prepared pan and spread out as evenly as possible. Sprinkle the top with a pinch of Maldon salt.
Bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes (this will really depend on your oven, so start checking after 25 minutes, do not overbake). Transfer to a wire rack to cool completely. Use the overlapping sides of parchment to remove blondies from the pan.
(Ready to go in the oven. See those flakey sprinkles of salt? Heaven!)