MILK CHOCOLATE AND RASPBERRY JAM BLONDIES

Here, using salted butter instead of adding salt to a batter separately tends to yield a more muted salinity. If you like a more pronounced salty effect, sprinkle some of those grains on top of the bars before baking.

The blondies can be stored in an airtight container for up to 5 days.

1 1/2 cups packed dark brown sugar

2 large eggs

16 tablespoons (2 sticks) salted butter,

melted and cooled but still pourable 2 teaspoons vanilla extract

2 cups flour

1 teaspoon baking powder

8 ounces milk chocolate, chopped into

slightly smaller than 1/2-inch chunks

1/2 cup raspberry jam

1 teaspoon flaky sea salt (optional)

Preheat the oven to 350 degrees. Spray the bottom and sides of an 8-by-12-inch baking pan with cooking oil spray, then line the bottom with parchment paper so that two of the sides hang over the edges (for easy lifting when the slab of blondies is done).

Whisk together the brown sugar and eggs in a medium bowl until the mixture is smooth and lightened in color. Carefully whisk the melted butter into the sugar mixture a little at a time so it does not slosh out of the bowl, then whisk

in the vanilla extract.

Whisk together the flour and baking powder in a separate bowl. Use a flexible spatula to blend the flour mixture into the butter mixture, followed by the chopped milk chocolate, until well incorporated. Scrape into the pan, spreading it evenly into the corners.

Drop teaspoonfuls of the jam across the surface of the blondie batter, and then gently pull the tip of a paring knife through the jam in one direction and then the other, creating a zigzag/grid pattern on the surface. Sprinkle the flaky salt on top, if using. Bake (middle rack) for 32 to 35 minutes, rotating the pan front to back halfway through, or until crisp edges form and the top is just set.

Cool in the pan, then lift out the slab and cut into 24 equal pieces. Serves 24. Per piece: 220 calories, 2 g protein, 30 g carbohydrates, 11 g fat, 7 g saturated fat, 40 mg cholesterol, 80 mg sodium, 0 g dietary fiber, 20 g sugar

Adapted from pastry chef Melissa Weller of Walnut Street Cafe in Philadelphia.

PHOTO BY DEB LINDSEY FOR THE WASHINGTON POST