Tag Archives: blondies

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.

Biscoff White Chocolate Blondies

Hey guys! I am back in Tallahassee, and man, do I have stuff to share with you guys. Unfortunately, I am not the most organized, and I haven’t gotten things sorted quite yet. Worry not; I still have awesomeness to share with you guys. Last week when I made the Biscoff Brownies, I was afraid that they might not turn out. That would be unacceptable for Andy’s birthday week, so I also whipped up a batch of Biscoff White Chocolate Blondies, which I found on the blog Sally’s Baking Addiction.

B1

Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 Tablespoons (1/3 cup or 75g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup Biscoff spread (or Trader Joe’s Cookie Butter)
  • 1 and 1/4 cups (225g) white chocolate chips

Directions:

  1. Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
  2. In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold the dry ingredients into the wet ingredients. Be careful not to over mix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the white chocolate chips.
  4. Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours. Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars.
  5. Make ahead tip: These blondies stay fresh at room temperature for 1 week, so you can make them a few days in advance. Blondies freeze well, up to 3 months. Thaw in the refrigerator before serving.

Notes:

  • I was a little disappointed in the finished product. I sneaked a finger full of batter before they went into the oven, and it was rich and had a wonderfully pronounced Biscoff flavor, but when I tasted the finish product, the flavor was muted – dare I say bland in comparison. Not that it wasn’t a good blondie, it was. I just wish it had retained a bit more of that flavor.
  • I was a little scatter brained when I was picking up ingredients at the grocery store, and I came home with white chocolate mini chips instead of the recommended standard size. They worked just fine, but I think the standard size would be better just so you can get those nice creamy white chocolate chunks vs. a vague white chocolaty-ness throughout.
  • The next time I make these, I already worked out how I would turn these into a truly incredible dessert. Fresh baked blondie, vanilla ice cream, melted Biscoff spread drizzled over the top, and garnish with crushed speculoos cookies. Sounds good, right? Andy is very excited.