Blondies are having a big moment in my kitchen right now. They are great for a quick sweet treat and also a great portable dessert that serves a crowd! What I like most about these blondies is how versatile they are. I am a fan of both chocolate and nuts in my dessert, but for those who think putting nuts in blondies or brownies is a sin, feel free to omit them. These blondies are a great balance of salty/sweet, the sweetness of the brown sugar and chocolate is cut by the flakey sea salt in and on top of these blondies!
2 cups of all- purpose flour
2 sticks of unsalted butter, melted
2 cups brown sugar
1 ½ tsp. baking powder
1 tsp. coarse sea salt, plus more for garnish
1 tbsp. vanilla extract
2 eggs, room temperature
4 oz. bittersweet chocolate, chopped
½ cup of toasted walnuts, chopped
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan, and line the pan with parchment leaving an overhang, and butter parchment paper.
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
In another bowl, whisk the melted butter, and brown sugar until combined. Add the vanilla and eggs. Whisk until combined.
Fold the flour mixture into the wet ingredients. Do not overmix.
Fold in the toasted walnuts and chocolate.
Pour the batter into the prepared pan. Using an offset spatula, smooth the batter into an even layer and sprinkle with coarse sea salt.
Bake for 20-25 minutes, until golden brown. Allow to completely cool before cutting.