Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
12 ounces milk or dark chocolate, cut into 1/2-inch chunks
1 cup walnuts or pecans, coarsely broken

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line a 13- by 9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.

In a large bowl, stir together the flour, baking powder and salt.

In another large bowl, using a hand-held electric mixer set at medium speed, beat the butter and sugars together until combined. One at a time, beat in the eggs, beating well after each addition. Beat in the vanilla. On low speed, add the flour mixture and beat until combined. Using a wooden spoon, stir in the chocolate and the nuts.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake in a 350-degree F oven for 25 to 30 minutes, or until the top is golden brown and the blondies are set. Do not overbake.

Cool the blondies in the pan on a wire rack for 30 minutes. Using the two ends of the foil as handles, lift the blondies out of the pan. Cool the blondies on the foil for at least 2 hours.

Invert the blondies onto a smooth surface and gently peel off the foil. Invert again onto a cutting board and cut into bars. Makes 15 jumbo blondies.