Blonde Blondies

Ingredients

6 ounces (170 g) unsalted butter, plus more for the baking dish

1¾ cups (210 g) whole wheat pastry flour

2 teaspoons baking powder

2 teaspoons kosher salt

1 cup firmly packed (200 g) dark brown sugar

½ cup (100 g) granulated sugar

2 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 cup (240 g) butterscotch chips or blonde chocolate (broken or chopped into chip-size chunks)

1 cup (140 g) chopped salted roasted almonds or pecans

1 cup (125 g) crushed-up thin pretzels (not pretzel rods)

Directions

Heat the oven to 350°F (175°C). Grease the sides and bottom of a 9 x 13-inch (23 × 33 cm) baking dish with butter. Line the dish with parchment so that the parchment extends beyond two sides (for easy lifting out of the treats) and then lightly grease the parchment.

Melt 3 ounces (85 g) of the butter in a small heavy-bottomed pot over medium heat. Cook, whisking the butter occasionally, until it starts to turn golden brown and then whisk constantly until it is amber brown and smells nutty and delicious. Remove from the heat, add the remaining 3 ounces (85 g) butter, and swirl the pan occasionally until all the butter is melted. Set aside.

Whisk together the whole wheat flour, baking powder, and salt in a medium bowl.

Whisk together the brown sugar and granulated sugar in a large bowl. When the butter has cooled enough that it's still warm but not hot enough to cook the eggs, whisk it into the sugars, then add the eggs and vanilla and

Notes

These are much more than your basic blondie, with salty notes from the pretzels and almonds adding to their allure. Basic butterscotch chips are totally fine, but you can upgrade by using one of the relatively new "blonde" chocolates on the

market. These are white chocolates made using higher heat so the proteins and lactose in the milk solids turn brown and create caramelly flavor compounds. White chocolate has been redeemed! —Makes twenty-four 2-inch (5 cm) squares

VARIATION:

Amp up the gooey factor by drizzling the batter with ½ cup (120 ml) dulce de leche or other caramel sauce before baking.