Brown Butter Pecan Blondies
Brown Butter Pecan Blondies
Ingredients
For the Blondies
- 1 cup unsalted butter
- 1 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pecan halves, roughly chopped, divided
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the blondies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden brown color and nutty aroma. Small brown bits will form at the bottom of the pan. This usually takes about 5-7 minutes. Immediately remove from heat and pour into a large heatproof bowl to stop the cooking process.
⏱️ 7 min
- 3
Add the light brown sugar and granulated sugar to the browned butter. Whisk well until fully combined and smooth. Allow the mixture to cool for about 5 minutes, or until it's warm but not hot to the touch.
⏱️ 5 min
- 4
Once slightly cooled, whisk in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until combined.
⏱️ 3 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 1 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough blondies.
⏱️ 2 min
- 7
Fold in 3/4 cup of the chopped pecan halves into the batter.
⏱️ 1 min
- 8
Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining 1/4 cup of chopped pecan halves over the top of the batter.
⏱️ 1 min
- 9
Bake for 25-28 minutes, or until the edges are set and lightly golden, and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not overbake, as blondies are best when slightly gooey in the center.
⏱️ 28 min•🌡️ 350
- 10
Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cooled, cut into squares and serve.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Pecan Blondies
Ingredients
For the Blondies
- 1 cup unsalted butter
- 1 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pecan halves, roughly chopped, divided
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the blondies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden brown color and nutty aroma. Small brown bits will form at the bottom of the pan. This usually takes about 5-7 minutes. Immediately remove from heat and pour into a large heatproof bowl to stop the cooking process.
⏱️ 7 min - 3
Add the light brown sugar and granulated sugar to the browned butter. Whisk well until fully combined and smooth. Allow the mixture to cool for about 5 minutes, or until it's warm but not hot to the touch.
⏱️ 5 min - 4
Once slightly cooled, whisk in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until combined.
⏱️ 3 min - 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 1 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough blondies.
⏱️ 2 min - 7
Fold in 3/4 cup of the chopped pecan halves into the batter.
⏱️ 1 min - 8
Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining 1/4 cup of chopped pecan halves over the top of the batter.
⏱️ 1 min - 9
Bake for 25-28 minutes, or until the edges are set and lightly golden, and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not overbake, as blondies are best when slightly gooey in the center.
⏱️ 28 min•🌡️ 350 - 10
Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cooled, cut into squares and serve.
⏱️ 60 min