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Preheat the oven to 350°F. Lightly grease a 9” x 13” pan. , In a medium heatproof bowl, combine the butter with the brown sugar and salt. , Heat in the microwave at high power for 90 seconds to 2 minutes, or heat over medium on the stovetop, until the butter is completely melted. Remove from the microwave/heat and stir until evenly combined; the mixture will look like wet sand. , Beat in the cold eggs, one at a time, mixing until each egg is absorbed before adding the next. Stir in the vanilla. , Combine the flour and baking powder and add to the sugar mixture. Stir until the batter is smooth; scrape the bowl to make sure all the flour is incorporated and no dry streaks remain. , Stir in 1 cup (113g) of the nuts. , Scoop the batter into the prepared pan, spreading it evenly with a spatula dipped in cold water or your wet fingers. Sprinkle the remaining nuts on top. , Bake the blondies for 30 to 35 minutes, until the top crust is shiny but the middle is still gooey (though not liquid). A toothpick or paring knife inserted into the center should come out with a few wet crumbs attached, but no raw batter showing. , Remove the blondies from the oven; cool completely before slicing and serving. , Storage information: Store any leftovers, well wrapped, at room temperature for up to a week; freeze for longer storage.