3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups light brown sugar
2 large eggs
2 tsp. pure vanilla
1 1/2 cups all purpose flour
1/2 tsp. salt
1 1/2 cups walnuts or pecans, coarsely chopped

Preheat oven to 350°F.

Line an 8x8-inch baking pan with parchment paper or foil, allowing the edges to overhang on the outside slightly for easy removal. Spray parchment or foil with non-stick spray.

Melt butter and stir in brown sugar until smooth.

In a large bowl, beat butter mixture on high speed for 1 minute. Add eggs and vanilla; beat 5 minutes. On low speed, gradually beat in flour and salt, beating just until blended. Stir in nuts; mix. Spread evenly in pan, smoothing the top with a spatula.

Bake for about 30 minutes, or until edges are golden brown. Do not overbake. Cool completely in pan, then use handles to lift blondies from the pan. Cut into bars. Refrigerate.

Makes about 20 bars.

Note: Do not use a toothpick test - a toothpick inserted in center will come out wet when the blondies are done.