Chewy Buttery Blondie Bars

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/2 teaspoon baking soda

04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 cup unsalted butter, melted and slightly cooled

06 - 1 1/2 cups packed light brown sugar

07 - 2 large eggs, room temperature

08 - 2 teaspoons vanilla extract

→ Mix-ins

09 - 1 cup semisweet chocolate chips

10 - 3/4 cup chopped toasted walnuts or pecans

# How-To Steps:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.

02 - Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

03 - In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

04 - Fold the dry ingredients into the wet mixture using a spatula until just combined.

05 - Gently fold in chocolate chips and chopped nuts.

06 - Spread the batter evenly into the prepared baking pan.

07 - Bake for 22 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out with moist crumbs but no wet batter.

08 - Allow the blondies to cool completely in the pan before lifting out using the parchment paper and cutting into bars.

# Expert Suggestions:

01 -

They're done in under an hour from start to finish, and the kitchen smells incredible the whole time.
You get that perfect balance of chewy and caramel-sweet without having to fuss with timing or temperatures.

02 -

Room temperature eggs really do matter—cold eggs won't mix in smoothly and the texture suffers.
The toothpick test is your best friend; pull it out too early and they'll be gooey in the middle, too late and they turn into actual cake.

03 -