Ingredients
Method
- Preheat the oven to 356º F (180° C). Grease and line a square baking pan of approximately 8 inches (20-22 cm) wide. Also, in a small bowl, sift the flour with the salt.
- Place the butter in a small frying pan and bring it to medium-low heat, this is essential for the butter to brown evenly. Cook the butter for 10-15 minutes, stirring constantly with a rubber spatula to scrape the bottom and sides of the pan every 15 seconds to prevent burning. At first, the butter will melt and foam, then the foam bubbles will become smaller and the butter will begin to give off a nutty aroma. Continue to cook the butter until it begins to turn darker and you see small floating brown bits on the surface (these are the milk solids in the butter that separate and toast). Once the butter is browned, remove it from the heat and let it cool slightly.
- In a large bowl, add the browned butter with the two types of sugar and beat with an electric mixer or a hand whisk for 2 minutes until the mixture is smooth.
- Add the egg, egg yolk, vanilla extract and continue beating for 2 more minutes until the mixture is fluffy and lighter in color.
- Finally, add the flour mixture along with the chocolate chips and nuts and stir with a rubber spatula until smooth and free of lumps.
- Pour the mixture into the pan and spread it with the rubber spatula to make it even. Bake the blondies at 356º F (180° C) for approximately 25-30 minutes until they are firm around the edges but when a toothpick or knife is inserted in the middle, it still comes out with a little blondie batter.
- Once the blondies are ready, remove them from the oven, let them rest for 20 minutes inside the pan and then turn them out and place them on a rack to cool completely before cutting. When cool, cut into 16 equal portions.