These simple yet wonderfully delicious brown butter blondies are made with browned butter, dark brown sugar, eggs, vanilla, flour, toasted pecans, and chocolate chips. They are perfect for snacks or dessert and are easy to make at home, offering a soft, caramel-like flavor.
All Ingredients - For the Brown Butter Mixture
Butter12 tablespoons
Dark brown sugar1 1/4 cups
Corn syrup1/2 cup
Pure vanilla extract2 tablespoons
Eggs3
All Ingredients - For the Dry Ingredients
Unbleached all-purpose flour2 1/4 cups
Baking powder1/2 teaspoon
Kosher salt1 1/2 teaspoons
All Ingredients - For the Add-ins and Topping
Pecan pieces1 cup
Milk chocolate chips1/2 cup
Milk chocolate chips (for topping)2-3 tablespoons
Sea salt flakesA sprinkle
Canola oil (for greasing pan)A little drizzle
⚠ Contains Allergens
glutendairyeggsnuts
Step-by-Step Instructions
Step 1: Preheat Oven and Toast Pecans
Begin by turning the oven on to 350°F (175°C), 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 toast for 8 minutes.
Step 2: 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 3 to 5 minutes until it goes brown. Remove the skillet from the heat and pour the browned butter into a large mixing bowl.
Step 3: Combine Wet Ingredients
Into the brown butter, whisk 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, whisking well. Crack 3 eggs into a separate bowl, whisk them with a fork until just combined, and then add everything into the bowl with the butter mixture. Whisk thoroughly until smooth.
Step 4: Mix Dry Ingredients into Wet
In a separate bowl, whisk 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 whisked, stir the dry ingredients into the wet ingredients, mixing thoroughly until just combined and no dry streaks remain.
Step 5: Add Pecans and Chocolate Chips
Remember those toasted 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.
Step 6: 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.
Step 7: 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.
Step 8: 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 35 minutes.
Step 9: Cool and Cut Blondies
Once baked, remove the pan from the oven and cool for 2 hours 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.
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