Brown on Blonde Blondies

1. Preheat and Prepare the Baking Pan

Start by preheating your oven to 350°F (175°C). Take an 8-inch square baking pan, coat it with nonstick spray, and line it with parchment paper to ensure easy removal of your blondies later.

2. Toast the Nuts in Butter

Melt the unsalted butter in an 8-inch sauté pan over medium heat. Add the walnuts and pecans, stirring them occasionally. Cook for about 5 to 7 minutes, until the nuts are toasted and the butter emits a nutty aroma. This step is crucial as it enhances the flavor of the nuts, adding depth to your blondies.

3. Whisk the Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This ensures even distribution of the leavening agent and salt throughout your batter.

4. Cool and Strain the Butter, Chop the Nuts

After toasting, strain the butter through a fine-mesh strainer into a large heatproof bowl and let it cool for about 30 minutes. Meanwhile, chop the toasted nuts.

5. Combine the Wet Ingredients

In the large bowl with the cooled, strained butter, beat together the almond butter and dark brown sugar until smooth. Add the eggs, egg yolk, and vanilla extract, mixing well to combine. This step is important as mixing thoroughly ensures a homogeneous batter, which leads to a consistent texture in your blondies.

6. Fold in the Dry Ingredients and Nuts

Gently stir the flour mixture into the wet ingredients, folding it in until just combined. Add the chopped nuts and fold them into the batter. Transfer the batter to the prepared baking pan, spreading it evenly.

7. Bake the Blondies

Place the pan in the preheated oven and bake for 30 to 35 minutes. The blondies are done when the edges are deeply brown and the top appears dry and cracked, indicating a crispy exterior with a chewy interior.

8. Cool and Serve

Allow the blondies to cool in the pan on a rack for about 30 minutes. Once cooled, remove them from the pan, slice into 12 squares, and enjoy your delicious creation!