Correction

A recipe in Wednesday’s Food section for Blondies with walnuts and chocolate chips omitted the name of an ingredient. The recipe requires 1 1⁄2 cups flour, plus extra for dusting. The entire recipe:

Blondies with walnuts and chocolate chips

Prep: 40 minutes Bake: 45 minutes Makes: 9 blondies 1 1⁄2 cups all purpose flour, plus extra for dusting 1 1⁄2 teaspoons baking powder

1⁄2 teaspoon salt 6 ounces unsalted butter, cut into pieces, at room temperature 1 cup packed light brown sugar 2 large eggs

1⁄2 cup sour cream 131⁄2 cup teaspoons coarsely vanilla chopped walnuts 2⁄3 2⁄

cup semisweet chocolate chips Powdered sugar, for dusting, optional

■ Position the oven rack in the center; heat the oven to 350 F. Evenly coat the inside of an 8-inch-square baking pan with nonstick cooking spray; sprinkle some flour over the bottom and sides of the pan to coat it evenly, tapping out the excess. Set aside.

■ In a bowl, sift together the 1 1⁄2 cups flour, baking powder and salt. Set aside.

■ Put the butter and brown sugar in the bowl of an electric stand mixer, or in a large mixing bowl if using a hand-held electric mixer. Beat at low speed until the sugar is incorporated; then, raise the speed to high and continue beating until fluffy, stopping as needed to scrape down the sides of the bowl and the beaters with a rubber spatula. Reduce the speed to medium and, one at a time, add the eggs.

■ Beat in the sour cream and vanilla until thoroughly combined. Reduce the speed to low and add the flour mixture, beating just until incorporated. Add the walnuts and chocolate chips, beating at low speed just until mixed in evenly.

■ Scrape the batter into the prepared pan; level its surface. Bake until the top feels firm to a quick touch and a long wooden toothpick or cake tester gently inserted into the center comes out clean, about 45 minutes. Transfer the pan to a wire rack to cool.

■ Line another rack with aluminum foil. When the blondies are completely cool, run a sharp knife around the inside edges of the pan. Invert the foil-lined rack over the pan and then, holding the pan and rack together, quickly but carefully invert and lift off the pan to unmold the blondies.

■ To leave the blondies right-side up, place a large, flat platter or plate over the blondies and flip the foiled rack. Then remove the foil. With the knife, carefully trim away the hard outside edges of the blondies; then, cut into 9 equal square pieces, each about 2 1⁄2 inches. If not serving immediately, store in an airtight container at a cool room temperature. If you like, decorate the blondies with a light dusting of powdered sugar before serving. Nutrition information per serving: 465 calories, 28g fat, 14g saturated fat, 91mg cholesterol, 50g carbohydrates, 31g sugar, 6g protein, 257mg sodium, 2g fiber

Corrections To report mistakes:

Palm Beach County: 561-243-6613 Broward County: 954-356-4300 Email: corrections@sun-sentinel.com