Gooey Brown Butter Blondies with Pecans

I’ve been feeling a little bored with my standard bakes lately. They’re still good, don’t get me wrong, but they just aren’t scratching that itch anymore. After a relatively brief tour around Pinterest, I landed on a recipe from Bon Appetit for Gooey Brown Butter Blondies with Pecans. I decided to go with something that was sweet, but really highlighting more savory flavor elements like brown butter and toasted pecans, and I have to tell you I was delighted with the results.

INGREDIENTS

Brown butter mixture

  • ½ cup (1 stick) unsalted butter
  • 1 large egg
  • ¾ cup (packed) light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ⅓ cup all-purpose flour

Blondie

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more
  • 2¼ cups all-purpose flour, plus more
  • 1½ cups pecans, coarsely chopped
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¾ cups (packed) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Vanilla ice cream (for serving)

RECIPE PREPARATION

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 13×9” 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 2¼ 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.

Notes:

  • This recipe was a little more complex than your standard dump and mix but well within the reach of the casual baker.
  • Hands down one of the best recipes I’ve tried. I loved it; my husband loved it; an office full of my new coworkers loved it. One guy even told me it was one of the best things he’d ever eaten. This is a fantastic option for a situation that calls for something a little extra special.

About Julie

My name is Julieanna Bucior, but I go by Julie (unless I'm in trouble). I'm thirty one. I am a bookkeeper by day, rogue fashion designer/crafter/amateur baker by night. I spend most of my time feeling like a kindergartner trapped inside an adult's body. I love reading, hanging out with my crazy cats and being silly. I'm pretty much the girl next door, with a twist.