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Makes
16, 2-inch squares |
Dark brown sugar will give you an especially
flavorful blondie.
This recipe can be
doubled easily; use a 13X9-inch pan and increase the baking time slightly.
The recipe gives a range of baking times -- use the shorter time for metal
pans, the longer for Pyrex pans. |
 | 4 oz. (8 Tbs.) unsalted butter;
more for the pan |
|
| 1-1/2 cups firmly packed dark
brown sugar |
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| 1 large egg, at room temperature
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| 1 large egg yolk, at room
temperature |
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| 1-1/2 tsp. vanilla extract
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| 5 oz. (1 cup plus 2 Tbs.)
all-purpose flour |
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| Scant 1/4 tsp. salt
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1. 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.
2. 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.
3. 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.
from
Fine
Cooking Magazine
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