This chewy, nut-filled blondie recipe comes from EveryDayCook by Alton Brown.

　　

Ingredients

170 grams unsalted butter

　　100 grams walnuts

　　55 grams pecans

　　272 grams all-purpose flour

　　6 grams baking powder

　　3 grams kosher salt

　　55 grams almond butter

　　346 grams dark brown sugar

　　2 large eggs

　　1 large egg yolk

　　1 tablespoon vanilla extract

　　

Step 1

Crank the oven to 350ºF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.

　　

Step 2

Melt the butter in an 8-inch sauté pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.

　　

Step 3

Meanwhile whisk together the flour, baking powder, and salt in a small bowl.

　　

Step 4

Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.

　　

Step 5

While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.

　　

Step 6

Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk.

　　From Alton Brown: EveryDayCook. Copyright © 2016 by Alton Brown. Reprinted with permission from Ballantine Books.Buy the full book from Amazon or from Bookshop.