GOOEY BROWN BUTTER BLONDIES WITH PECANS
Provided by Claire Saffitz
Categories Dessert Kid-Friendly Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 17
Steps:
- Brown butter mixture:
- Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.
- Blondie:
- Preheat oven to 350°. Butter a 13x9" baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool.
- Whisk baking powder, salt, and 2 1/4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.
- Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.
- Bake until blondie is golden brown and firm (a tester will not come out clean), 30-35 minutes. Let cool before slicing. Serve with ice cream.
- Do ahead: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.
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Sokal Hossain
[email protected]These blondies were a bit too dry for my taste. I think I would add some more butter or oil next time.
Ashley Latchford
[email protected]I'm not a big fan of blondies, but these were really good. They were moist and chewy, and the pecans added a nice crunch.
Eric Meyers
[email protected]These blondies were delicious! The brown butter gave them a rich and decadent flavor.
Tammim Ahmed
[email protected]I made these blondies for a bake sale and they were a big hit! Everyone loved them.
MD JABED
[email protected]These blondies were a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Suni Magar
[email protected]I'm not a fan of pecans, so I used walnuts instead. The blondies still turned out great!
Hazel Smith
[email protected]These blondies were a little too gooey for my taste. I think I would bake them for a few minutes longer next time.
Bataa Battumur
[email protected]I loved the gooey texture of these blondies. They were also very flavorful, thanks to the brown butter and pecans.
Gresham Dacco
[email protected]These blondies were really easy to make and they turned out great! I will definitely be making them again.
Donna Singh
[email protected]I found these blondies to be a bit dry. I think I would add some more butter or oil next time.
Md Mozammal
[email protected]These blondies were a little too sweet for my taste, but they were still enjoyable.
Abbasi Bhai
[email protected]I'm not a big fan of blondies, but these were really good. They were gooey and chewy, and the pecans added a nice crunch.
Shahid khalil
[email protected]These blondies are so easy to make and they're always a hit. I love that I can use different nuts or chocolate chips to change up the flavor.
Md Zaan
[email protected]I made these blondies for a party and they were a big success. Everyone loved them!
GAMER ENaM
[email protected]These blondies were delicious! The brown butter gave them a rich and nutty flavor, and the pecans added a nice crunch.
Aibangbee Rachael
[email protected]I've made these blondies several times now and they always come out perfectly. They're so easy to make and they're always a crowd-pleaser.
Md Munir Hossen
[email protected]These blondies were a hit! They were gooey, buttery, and packed with pecans. I loved the combination of textures and flavors.