Butterscotch Blondies

Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 20 cm/8-inch square pan with butter and line it with baking paper (parchment paper).

Step 2: Spread the walnuts on a tray and roast for 5 minutes. Remove them from the oven and let them cool.

Step 3: Place the butter in a silver saucepan over medium-high heat. Once it has melted, lower the heat to medium so it simmers gently. Simmer for 3 to 4 minutes, stirring now and then. The butter will become foamy; continue until it smells nutty and you see little golden specks. Immediately pour the butter and all the golden bits into a bowl.

Tip: A silver or other non-black saucepan makes it easier to see the golden specks.

Step 4: Add the sugar to the hot butter and mix with a wooden spoon until combined. Leave to cool for 3 minutes. Add the egg and vanilla and mix until combined. Add the flour and salt and mix. The batter will be very thick, almost like rollable cookie dough. Add the chocolate chips and walnuts and mix through.

Step 5: Scrape the batter into the prepared pan, spread it out, and smooth the surface. Bake for 25 minutes or until the edges are lightly golden and the surface has a paper-thin crackly layer.

Step 6: Rest in the pan for 10 minutes before lifting the blondies onto a cutting board. Cool for at least another 10 minutes; they will be soft and smear when cut before then. Sprinkle with salt flakes, if using. Cut into 16 squares or 9 giant squares.