Brown Butter Blondies – Classic Dessert
For the Brown Butter Mixture
For the Dry Ingredients
For the Add-ins and Topping
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Preheat Oven and Toast Pecans
Begin by turning the oven on to 350°F (approximately 175°C) (175°C (approximately 345°F)), with the rack in the middle position. Spread 1 cup of pecan pieces onto a parchment-lined baking sheet. Place them into the preheated oven and for .
Brown the Butter
Place a 12-inch skillet on moderate-high heat. Add 12 tablespoons of butter. Let the butter melt, then swirl it in the skillet and stir gently for about until it goes brown. Remove the skillet from the heat and pour the browned butter into a large mixing bowl.
Combine Wet Ingredients
Into the brown butter, in 1 1/4 cups of dark brown sugar until combined. Then, add 1/2 cup of corn syrup and 2 tablespoons of pure vanilla extract, well. Crack 3 eggs into a separate bowl, them with a fork until just combined, and then add everything into the bowl with the butter mixture. thoroughly until smooth.
Mix Dry Ingredients into Wet
In a separate bowl, together 2 1/4 cups of unbleached all-purpose flour, 1/2 teaspoon of baking powder, and 1 1/2 teaspoons of kosher salt. Once , stir the dry ingredients into the wet ingredients, mixing thoroughly until just combined and no dry streaks remain.
Add Pecans and Chocolate Chips
Remember those pecans? Sprinkle them into the mixture. Then, add 1/2 cup of milk chocolate chips. Stir everything together until the pecans and chocolate chips are evenly distributed throughout the batter.
Prepare Baking Pan
Take a 9x13 metal baking pan. Line it with foil, ensuring there are overhangs on the sides. Add a little drizzle of canola oil onto the foil and spread it evenly over the surface using a tiny bit of paper towel to grease the pan.
Transfer Batter to Pan
Pour the prepared batter into the greased pan. Use a spatula to push the batter up into the corners and then smooth it out evenly across the pan.
Top and Bake
Sprinkle an additional 2 to 3 tablespoons of chocolate chips over the surface of the batter. Then, add a sprinkle of sea salt flakes. Send the pan to the oven and bake for .
Cool and Cut Blondies
Once baked, remove the pan from the oven and cool for on a wire rack. After cooling, use the foil overhangs to lift the blondies out of the pan. Place them on a cutting board and cut into squares.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
Your Notes
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