Classic Vanilla Blondies

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease a square, 20×20 cm pan.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the soft butter with the brown sugar, to a creamy mixture.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
3. 3
   Add the eggs one at a time and the vanilla and keep mixing.

   Hand mixerorStand mixer
4. 4
   Sift the flour over it, add the salt and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold the flour in gently and don't beat after it goes in: too much mixing develops gluten, and the brownies come out cakey instead of dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Add the white chocolate and walnuts and Fold gently.

   ⚙ FoldingSilicone spatula
6. 6
   Pour into the pan.

   Baking pan
7. 7
   Bake 22–25 minutes, until the edges are set but the middle still jiggles slightly.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Let cool completely before cutting into squares.

   Knife