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Tag Archives: gooey brown butter 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
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½ cup (1 stick) unsalted butter
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1 large egg
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¾ cup (packed) light brown sugar
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1 teaspoon vanilla extract
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½ teaspoon kosher salt
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⅓ cup all-purpose flour
Blondie
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1 cup (2 sticks) unsalted butter, room temperature, plus more
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2¼ cups all-purpose flour, plus more
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1½ cups pecans, coarsely chopped
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1½ teaspoons baking powder
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1½ teaspoons kosher salt
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1¾ cups (packed) light brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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Vanilla ice cream (for serving)
RECIPE PREPARATION
Brown butter mixture
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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
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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.
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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.
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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.
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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.
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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.
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