Sea Salt Blondies

YES.  The holidays are upon us, and that means 0 consideration for anything remotely healthy on weekends.  Weekdays are all “run this, salad that”, but tonight’s bake was sponsored by butter and sugar.  In…abundance.  I’ve been on a sea salt kick, much like every other human on Earth, and there was nary a semi-sweet chip in the house so the recipe is somewhat of a twist on the classic.  Also, no semi-sweet chips is a straight up lie – those are on reserve for some peppermint bark later this week.

Sea Salt Blondies

  • Servings: about 32 bars
  • Difficulty: easy
  • Print

INGREDIENTS

  • 1 cup (4 oz.) pecans (or walnuts, I guess), toasted
  • 1 1/2 cups (7.5 oz.) AP flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt, plus extra to sprinkle on top before baking
  • 1 1/2 sticks (12 tbsp) unsalted butter, melted and cooled
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs, lightly beaten
  • 4 tsp vanilla extract
  • 3 oz. white chocolate chips
  • 3 oz. butterscotch chips

img_7062

DIRECTIONS

  1. Preheat the oven to 350°F, with one rack in the middle position.  Spread the pecans onto a cookie sheet and spread into one layer and bake them in the preheated oven for 10-15 minutes or until a light/golden brown

    img_7063
    I interpreted golden brown…liberally.
  2. While the nuts toast, prepare a 9×13 baking pan either with a foil sling or by using Baker’s Joy/butter and a dusting of flour.
  3. Whisk the flour, baking soda, and 1/2 teaspoon of salt together in a medium bowl and set aside.img_7061
  4. Whisk the melted butter and brown sugar together until fully combined and then add both eggs and the vanilla, combing well after adding.img_7060
  5. Using a rubber spatula, fold dry ingredient mixture by hand into wet ingredients until just combined.img_7056
  6. After dry ingredients are combined, add the white chocolate, butterscotch, and toasted pecans, also folding in by hand.img_7059
  7. Turn the batter into the prepared 9×13 pan, smoothing over the top with the spatula.  Sprinkle liberally with additional sea salt – probably an additional 1/4-1/2 teaspoon, depending on how much you want to use.  I erred on the lighter side, as salt is a fickle mistress.

    img_7065
    Pictured: “light salt”
  8. Bake for 22-25 minutes, rotating halfway through, until the top is shiny and light golden brown.  Allow to cool until room temperature on a cooling rack, and then remove from the pan (either with your foil sling or by turning out onto a cutting board) to cut into bars and cool further back on the cooling rack.

    img_7069
    HNGGGGHHHH
  9. Enjoy thoroughly and then gloat when people are like “omg how long did these take you they’re amaaaazing”.

    img_7068
    EXTREME CLOSE-UP

Also guys, this is probably my last blog bake in our current apartment!  At the end of the year we move into a nice big NATURALLY LIT KITCHEN WITH A WINDOW OVER THE SINK AND A COUNTER PENINSULA which happens to have an apartment around it.  To new beginnings and more storage space!

-Nicole

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