Don’t think of blondies as brownies without the chocolate – these chewy little squares are sweet like butterscotch and studded with toasted walnuts and melty dark chocolate pockets. I add a generous sprinkle of flaky sea salt to balance the sweetness of the brown sugar, making these bars the best classic blondie recipe to come out of my kitchen.

This month on Joy the Baker, we’re exploring CLASSICS.  I’m talking about those bookmarked recipes in my favorite cookbooks (aka every cookbook by Dorie Greenspan) or the butter-stained recipe cards in my mom’s handwriting we taped to the inside of the pantry cupboard in my parent’s kitchen.

Continue reading My Best Classic Blondie Recipe at Joy the Baker.