classic smitten kitchen’s blondies

 Blondies are bars with a butterscotch flavor and a texture akin to brownies. I can almost promise that once you see how easy and customizable these are, you'll be using them for all your baking needs!

Ingredients:

1. 125g/8 tbsp (1 US stick) unsalted butter (Note 1)
2. 1 cup brown sugar , (light brown sugar also ok, but not dark brown)
3. 1 large egg (~50g/2 oz)
4. 1 tsp vanilla extract
5. 1 cup flour , plain/all-purpose
6. 1/4 tsp cooking salt / kosher salt (halve for table salt)

ADD-INS – 1 1/2 CUPS “ANYTHING YOU WANT”, I USED:

1. 1 cup white chocolate chips
2. 1/2 cup walnuts , roughly chopped

OPTIONAL SPRINKLING:

1. 1/4 tsp sea salt flakes

Instructions:

Step:No:01

Set the oven's temperature to 180°C/350°F (fan-forced 160°C). Line a 20 cm/8" square pan with parchment paper and grease it with butter.

Step:No:02

Walnuts should be toasted (Note 3). Spread them out on a tray and roast them for five minutes. Take out of the oven and let cool.

Step:No:03

Browned butter (do not omit this step): Put the butter over medium-high heat in a silver saucepan (not a black one). After it has melted, reduce the heat to medium and simmer it gradually. Simmer until the butter begins to smell nutty and tiny golden flecks appear in it, about 3 to 4 minutes, stirring occasionally (it will get frothy). Pour the butter into a basin along with all the golden bits right away.

Step:No:04

Batter: Using a wooden spoon, stir the sugar into the heated butter until it is well combined. Give it three minutes to cool. Mix in the vanilla and egg until well mixed. Mix in the salt and flour after adding them. It will be really dense, akin to cookie dough that can be rolled out. Incorporate the walnuts and chocolate chips, mixing thoroughly.

Step:No:05

Bake: Using your hands, smooth and spread the scraped material into the prepared pan. Bake for twenty-five minutes, or until a paper-thin, "crackly" layer forms on the surface and the edges have a hint of gold.

Step:No:06

Allow them stand in the pan for ten minutes, then transfer to a chopping board. Allow to cool for a minimum of an additional 10 minutes (if not, it may still be rather soft and mushy), then top with salt flakes (if desired). Cut into 16 regular-sized squares or 9 large squares, then eat!

more details for recipes:https://www.recipetineats.com/blondies/