Inspired by Mark Bittman’s recipe for Butterscotch Brownies from “How to Cook Everything.” This recipe makes enough to get you through a long hard weekend. If you cut the blondies into 1-inch squares, you have enough treats to bring to a holiday party. If you cut them into larger squares and top them with vanilla bean ice cream, you have enough to feed 9 people a very rich dessert. <br /> <br />It might take a few experimental rounds, but you can use this template to create your very own perfect blondies. I cook mine for at least 25 minutes. I like them dense and gooey, almost like a square of raw chocolate chip cookie dough with a crunchy top. But you can cook them a bit longer for a cakier version. <br /> <br />I don’t mess with the amount of butter, flour, or eggs. But all the other ingredients are changeable. <br /> <br />Add anywhere from 1 to 2 cups brown sugar. The more sugar you add, the crunchier the top becomes (a good thing!). But to some, a full 2 cups can be sickly sweet. <br /> <br />If you stir the chocolate chips in while the dough is still warm, you will get a marbled effect. Quite cool. But you can prevent this by completely cooling the melted brown butter before making the dough. <br /> <br />I recommend 1 cup of chocolate chips. But my daughter loves it with 2 cups because the top is like a blondie while the inside looks and tastes almost like a brownie. Super crazy town rich. Watch out. <br /> <br />I’m liking a heaping teaspoon of kosher salt. But you can cut it down to a 1/2 teaspoon and sprinkle an additional 1/2 teaspoon of coarse salt on top of the dough before baking. <br /> <br />You can add 1 cup of any kind of chopped and toasted nuts, chopped dried apricots, white chocolate and/or butterscotch chips, rosemary, thyme. Play.

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