Chewy Buttery Chocolate 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 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 the melted butter and brown sugar until smooth and glossy. Add eggs one at a time, whisking thoroughly after each addition, then stir in vanilla extract.

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

05 - Gently fold in the chocolate chips and chopped nuts evenly into the batter.

06 - Spread the batter evenly into the prepared pan and bake for 22 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out with moist crumbs.

07 - Allow blondies to cool completely in the pan before lifting out with the parchment paper and slicing into bars.

# Expert Advice:

01 -

They're impossibly fudgy without being heavy, and the flavor gets even better the next day.
You can throw them together in under an hour, making them perfect for unexpected guests or last-minute cravings.
One batch yields enough to share, freeze, or devour quietly over the next few days with your coffee.

02 -

Don't use dark brown sugar unless you want a more intense molasses flavor—light brown sugar gives you those caramel notes without overpowering everything.
The toothpick test is more important than the timer; oven temperatures vary wildly, and slightly underbaked blondies are infinitely better than slightly overbaked ones.

03 -