Tag Archives: gooey brown butter blondies

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.