Beverly's Blond Brownies

A full pound of brown sugar. Let that sink in.

Beverly’s blondies start by melting butter with all that brown sugar on the stovetop, which creates a caramel-like base that gives these bars their signature chew and deep toffee flavor.

Once cooled, eggs go in one at a time, then the flour mixture, and finally the good stuff: chocolate chips, butterscotch chips, and a cup of pecans.

The batter is thick. Spread it into a jelly roll pan and bake until the edges are golden and the center is just barely set.

Do not overcook. That’s not a suggestion. That’s the law of blondies.

Chef Tips

• Cool the melted butter-sugar mixture before adding the eggs, or you’ll end up with scrambled egg brownies. Nobody wants that.
• The batter will be very thick and stiff. Use a spatula or wet hands to press it evenly into the pan.
• Pull them from the oven when the top looks set but the center still has the tiniest jiggle. They firm up completely as they cool.
• A jelly roll pan (rimmed baking sheet) gives you thinner bars with more crispy edge pieces. If you want thicker, gooier bars, use a 9×13 pan instead.