When I was looking for the perfect blondie, I went to the source on all things chocolate chipified: my good friend and fellow baker Dede Wilson, author of A Baker’s Field Guide to Chocolate Chip Cookies. I knew she’d come through with a killer recipe, and boy, did she ever.

　　

Ingredients

makes 12 blondies

　　1/2 cup (115 g) unsalted butter

　　1 cup (140 g) flour

　　1/2 teaspoon baking powder

　　1/8 teaspoon baking soda

　　1/8 teaspoon salt

　　1 cup (180 g) packed light brown sugar

　　1 teaspoon vanilla extract

　　1 large egg

　　2/3 cup (115 g) chocolate chips

　　2/3 cup (75 g) pecans or walnuts, toasted (see page 13) and coarsely chopped

　　

Step 1

Preheat the oven to 350°F (175°C).

　　

Step 2

Butter an 8-inch (20-cm) square pan and cut a square of parchment or wax paper to fit the bottom.

　　

Step 3

Melt the butter in a medium saucepan, then let it cool to room temperature.

　　

Step 4

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Stir the brown sugar and vanilla into the melted butter, then stir in the egg.

　　

Step 5

Stir the melted butter mixture into the dry ingredients, then fold in the chocolate chips and nuts.

　　

Step 6

Scrape the batter into the prepared pan. Smooth the top and bake for 30 minutes, until slightly puffed in the center. Remove from the oven and let cool completely.

　　

Step 7

Serve topped with ice cream and sauce.

　　

Storage

Step 8

Wrap the pan with foil and store at room temperature. They will keep for up to 3 days.

　　The Perfect Scoop