Rosemary Sea Salt Blondies

I have a special place in my heart for all of my baked-good creations, but this one has an extra large piece of it. Blondies are my kind of dessert. I like brownies, but I really have to be in the mood for that much chocolate. Blondies are always delicious. They are like a thick, chewy cookie in bar form. Add a little savory rosemary and sea salt and you have a more sophisticated version, one that belongs in your holiday cookie tins.

Rosemary Sea Salt Blondies

Adapted from Nancy Baggett’s The International Cookie Cookbook

Makes sixteen 2″ bars

Ingredients

• 2 sticks unsalted butter (225g)
• 1 1/2 cups packed light brown sugar (315g)
• 2 cups all-purpose flour (250g)
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 Tbs chopped fresh rosemary
• 3 large eggs at room temperature
• 1 tsp vanilla extract
• 1 scant tsp Maldon (or other flaked) sea salt

Method

1. Preheat oven to 350F. Line a 9×9 inch square pan with foil or parchment, with an overhanging flap on two sides. Spray with non-stick baking spray and set aside.
2. Put the butter in a four-quart, heavy-bottomed saucepan over medium heat. Melt and bring to a simmering boil for 5  minutes, until it just starts to turn brown, adjusting the heat as necessary to keep the butter from burning. Remove from heat and stir in the brown sugar. Let cool.
3. Sift the flour, baking powder and salt together in a separate bowl. Stir the chopped rosemary in with the flour.
4. Add the eggs and vanilla to the cooled butter mixture and whisk until smooth. Add the flour mixture and stir with a spatula or wooden spoon until well incorporated.
5. Scrape into the prepared pan and spread evenly. Sprinkle the scant teaspoon of flaked sea salt over the top of the batter.
6.  Bake for about 35 minutes, until golden brown and the center starts to feel firm. Place the pan on a cooling rack and let set for 20 minutes. Using the overhanging foil or parchment, carefully remove the blondies from the pan and let cool completely on the rack. Cut into sixteen pieces. Store in an airtight container for up to two days, or well wrapped in the freezer for up to 2 weeks.