Brown Butter Pecan Blondies

$- 1 cup unsalted butter - 1 ½ cups brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - ½ teaspoon baking powder - ¼ teaspoon baking soda - ½ teaspoon salt - 1 cup toasted pecans, coarsely chopped - ½ cup white chocolate chips (optional) Accurate measurements are key to great blondies. Use a dry measuring cup for flour and brown sugar. For butter, stick to the markings on the wrapper. A kitchen scale works well for precision. Common kitchen tools for measuring include: - Measuring cups - Measuring spoons - Kitchen scales If you need butter alternatives, try coconut oil or margarine. For vegan options, use flax eggs instead of regular eggs. You can skip the white chocolate chips or use dairy-free chocolate for a plant-based treat. First, set your oven to 350°F (175°C). This temperature helps the blondies bake evenly. Next, grab a 9x13-inch baking pan. Line the bottom and sides with parchment paper. Leave a little overhang on the sides. This makes it easy to lift the blondies out later. Parchment paper also helps prevent sticking. Now, it’s time to brown the butter. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir it often. You want to watch it closely. After about 5-7 minutes, the butter should turn golden brown and smell nutty. This step adds a deep flavor. Remove it from heat and let it cool slightly. Be careful not to burn the butter. If it smells bitter, you’ve gone too far. In a large bowl, mix the browned butter and 1 ½ cups of packed brown sugar. Stir this until it’s well combined. Add 2 large eggs, one at a time. Beat well after each egg. This keeps the mixture smooth. Next, add 2 teaspoons of vanilla extract. In another bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Now, slowly add the dry mix to the wet mix. Stir until just combined. Avoid overmixing. This keeps your blondies soft and chewy. Pour the batter into your prepared pan. Spread it evenly. Bake for 25-30 minutes. To check if they’re done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. Let the blondies cool in the pan for at least 10 minutes. Use the parchment overhang to lift them out. Cool them fully on a wire rack before slicing into squares. Enjoy the warm, nutty flavors of your brown butter pecan blondies! To make the best blondies, focus on your baking skills. Start by browning the butter until it turns golden brown. This step adds a deep, nutty flavor. Use a medium heat and stir often to avoid burning the butter. To tell when your blondies are done, check the edges. They should look firm, while the center remains slightly soft. A toothpick inserted should come out with a few moist crumbs. If it’s clean, the blondies may be overbaked. These blondies shine when paired with ice cream. Vanilla or caramel ice cream works great. You can also add toppings like whipped cream or chocolate sauce. For a fun twist, try drizzling some melted chocolate on top. For presentation, cut the blondies into squares and dust them with powdered sugar. Place them on a colorful plate. Add a scoop of ice cream beside each blondie for a delightful look. To keep your blondies fresh, store them in an airtight container. This prevents them from drying out. Keep the container at room temperature for up to five days. For longer storage, wrap them tightly in plastic wrap and freeze them. When reheating, use the oven for best results. Place them on a baking sheet and warm at 350°F for about 5-10 minutes. This helps regain their softness. If you use a microwave, heat them in short bursts to avoid drying them out. {{image_2}} You can add spices like cinnamon or nutmeg to boost flavor. A sprinkle of cinnamon adds warmth. Nutmeg gives a lovely depth. You can also swap out nuts. Try walnuts or almonds for a different crunch. If you love chocolate, use dark chocolate chips instead of white. Each option adds its own twist. For a gluten-free version, use almond flour or a gluten-free blend. This keeps the texture soft. You can also cut down on sugar. Use a sugar substitute like monk fruit or stevia. These changes keep the blondies delicious and friendly for most diets. Seasonal ingredients can elevate your blondies. In autumn, add pumpkin puree and spices for a fall treat. During winter, try peppermint extract for a holiday vibe. You can even mix in dried fruits like cranberries for a festive touch. These adaptations make your blondies fun for any occasion. To keep your blondies fresh, use airtight containers. These containers help prevent air from making them dry. If you don’t have airtight containers, use non-airtight options. Just cover them tightly with plastic wrap. Store them at room temperature for up to four days. For longer storage, put them in the fridge for up to a week. You can freeze blondies for longer storage. First, let them cool completely. Then, cut them into squares. Wrap each piece in plastic wrap. Place the wrapped blondies in a freezer bag or container. They can last for up to three months in the freezer. To thaw, take them out and let them sit at room temperature. You can also heat them in the microwave for about 15 seconds for a warm treat. When reheating blondies, you have two main options: the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the blondies on a baking sheet and heat for about 5-10 minutes. This method keeps them soft and chewy. If you choose the microwave, heat them for about 15-20 seconds. Be careful not to overheat, as this can make them dry. Yes, you can! Some good options are coconut sugar or maple syrup. These sweeteners can change the flavor slightly. Adjust the amount, as they may be sweeter or less sweet than brown sugar. For example, if using coconut sugar, try using the same amount. For maple syrup, reduce the liquid in the recipe slightly. Watch for a few signs. The edges should look set, while the center may seem soft. Use a toothpick to check the middle. If it comes out with a few moist crumbs, they are done. If it’s wet, bake a bit longer. Let them cool; they will firm up as they cool. Yes, you can! Make the batter a day ahead and store it in the fridge. This helps flavors blend well. Just remember to bring it back to room temperature before baking. You can also bake the blondies ahead of time. Store them in an airtight container for up to a week. To make delicious blondies, you need the right ingredients and accurate measurements. Start by browning your butter and mixing everything carefully. Use tips to achieve the perfect texture and store your blondies well to keep them fresh. You can also explore fun variations and serving ideas to elevate your treat. With these steps, you’ll bake tasty blondies every time. Now, grab your ingredients and start creating your own delicious batch!$

Brown Butter Pecan Blondies

Deliciously rich blondies made with brown butter and toasted pecans.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 24 servings

Calories 200 kcal

Ingredients

1 cup unsalted butter
1.5 cups brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
0.5 teaspoon baking powder
0.25 teaspoon baking soda
0.5 teaspoon salt
1 cup pecans, toasted and coarsely chopped
0.5 cup white chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook, stirring frequently, until the butter turns a golden brown color and smells nutty (about 5-7 minutes). Be careful not to burn it. Remove from heat and let it cool slightly.
In a large bowl, combine the brown sugar and browned butter. Stir until well mixed. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the toasted pecans and white chocolate chips (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until the blondies are set and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the blondies to cool in the pan for at least 10 minutes before lifting them out. Let them cool completely on a wire rack before slicing into squares.

Notes

Serve warm or at room temperature, dusted with powdered sugar, and with vanilla ice cream.

Keyword blondies, brown butter, dessert, pecans