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Print this Recipe    Blondies 19

BLONDIES

4 oz. (8 Tbs.) 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 tsp. vanilla extract
5 oz. (1 cup plus 2 Tbs.) all-purpose flour
Scant 1/4 tsp. salt
2 oz. (3/4 cup) coarsely chopped toasted pecans or walnuts

Position an oven rack on the middle rung. Heat the oven to 350 F.
In a medium saucepan over medium heat, heat the butter and brown
sugar, stirring frequently, until the sugar has dissolved. Cook,
stirring, about 1 min. longer--the mixture will bubble but should
not boil. Set the pan aside to cool for about 10 min.

Meanwhile, butter an 8-inch square pan, line the pan bottom with
parchment (or waxed paper), and then butter the parchment. Stir
the egg, egg yolk, and vanilla into the cooled sugar mixture. Add
the flour, salt, and nuts, stirring just until blended. Pour the
batter into the prepared pan. 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 min.

Set the pan on a rack until it's cool enough to handle. 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. Flip the baked
brownie back onto the rack to cool completely. Cut into squares
with a sharp knife.

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