Cookie Swap's Blondies

The very center still turned out a bit raw but I think that was also my oven's fault. Not quite chewy except for the edges. Proper cooling times will make sure it's not squishy.
2 C all purpose flour
2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter
2 C firmly packed dark brown sugar
2 large eggs
2 tsp vanilla extract
1 1/2 C chopped walnuts
Preheat the oven to 350 degrees. Line a 9x13" baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1" overhanging the top of the pan on all sides.

Combine the flour, baking powder and salt in a small bowl.

Melt the butter in a medium saucepan over low heat. Remove it from the heat and stir in the brown sugar until it is dissolved. Transfer the butter mixture to a large bowl and stir in the eggs and vanilla until just incorporated. Stir in the walnuts.

Pour the batter into the prepared baking pan. Bake the blondies until they are just set in te center, 25 to 30 minutes. Let them cool completely in the pan on a wire rack.

Grasping the overhanging foil on either side of the pan, lifet out the blondies and place them on a cutting board. Cut them into 36 pieces andpeel them from the foil. 

They will keep in an airtight container at room temperature for 3 to 4 days.

36 bars, from Cookie Swap!

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