Blondies

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 4 ounces unsalted butter, more for the pan
• 1 1/2 cups firmly packed dark brown sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 1/2 teaspoons vanilla extract
• 5 ounces all-purpose flour (1 cup plus 2 tbsp)
• 1/4 teaspoon salt, scant
• 2 ounces coarsely chopped toasted pecans (3/4 cup)

Recipe

• 1 position an oven rack on the middle rung.
• 2 heat the oven to 350°f.
• 3 in a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the sugar has dissolved.
• 4 cook, stirring, about 1 minute longer--the mixture will bubble but should not boil.
• 5 set the pan aside to cool for about 10 minutes.
• 6 meanwhile, butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
• 7 stir the egg, egg yolk, and vanilla into the cooled sugar mixture.
• 8 add the flour, salt, and nuts, stirring just until blended.
• 9 pour the batter into the prepared pan.
• 10 bake until the center is springy when touched (the top may still look doughy) and a toothpick inserted in the center comes out clean (it's fine if there are a few moist crumbs clinging to it), 25 to 35 minutes.
• 11 set the pan on a rack until it's cool enough to handle.
• 12 run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment.
• 13 flip the baked brownie back onto the rack to cool completely.
• 14 cut into squares with a sharp knife.
• 15 this recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.