Brown Butter Blondies with Chocolate and Pecans
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
16 pieces
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Calories
285 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
North American, American
Brown Butter Blondies with Chocolate and Pecans
Description
Brown Butter Blondies with Chocolate and Pecans begin with carefully browned butter, where the milk solids develop a toasty brown color, providing a nutty depth to the blondie batter. Dark brown sugar complements the browned butter by contributing moistness and a rich sweetness, while the eggs and vanilla bind the mixture for a tender crumb. The flour is measured accurately by the spoon-and-level method to ensure the right consistency for chewy blondies. Optional inclusions of dark chocolate chunks and toasted pecans bring bitterness and crunch, balancing the sweetness and enhancing the complexity.
Baking in a square pan allows the blondies to cook evenly, developing a slightly crisp edge with a fudgy center. The slight saltiness balances the sweet and rich flavors. The ice or water added to the browned butter cools it down sufficiently to prevent cooking the eggs prematurely once mixed. The blondies are best enjoyed once cooled to allow the flavors to meld and the texture to firm up.
This recipe provides guidance on browning butter, mixing, and baking to produce distinguishable blondies with a caramelized butter note enriched by optional chocolate and nut pieces. It makes a suitable treat when you want a rich dessert that combines both softness and textural contrast.
Ingredients
Brown butter blondies
- 226 g butter 1 cup / 2 sticks, unsalted
- 2 - 3 tbsp water or ice (you can also use bourbon here for more flavor, see instructions on how to properly substitute with bourbon, ice
- 350 g dark brown sugar 1 ¾ cup
- ½ tsp salt
- 2 egg large
- 2 tsp vanilla extract
- 250 g all-purpose flour about 2 cups, measured by spoon and level method
Additions (optional)
- 80 g dark chocolate or chocolate chips, chopped
- 80 g pecans preferably toasted, roughly chopped
- sea salt flakes Maldon brand
Instructions
Making the brown butter
- Place the 226 g butter in a saucepan and heat to melt. Stirring occasionally, keep heating the butter until the milk solids separate, and then turn a toasty brown color. See this guide on how to make brown butter for more information.
- As soon as the milk solids turn toasty golden brown in color, transfer the butter immediately to a bowl or measuring jug (1 cup capacity). Let it cool down slightly.
- Add the ice (or ice water) into the butter to help cool it down. If adding bourbon, let the butter cool down further before adding the alcohol. The brown butter can be used when it’s slightly warmer than room temperature.
Making the brown butter blondies
- Line a 8 x 8 inch pan with parchment paper. Preheat oven to 350°F / 180°C.
- Place the butter, sugar, and salt in a large bowl. Using a hand held electric mixer or stand mixer, mix the butter and sugar well for about 2 minutes.
- Add the eggs and mix for about 4 - 5 minutes on medium speed, or until ready. The mixture will first emulsify into a smooth mix, and then become lighter in color. When the mixture becomes thick and lighter in color, you have mixed the eggs sufficiently.
- Mix in the vanilla well.
- Add the flour and fold it in about 75 - 80% of the way.
- Add almost all of the chocolate and pecans (leave a few pieces to sprinkle on top). Fold them in until all the flour is mixed through, and your add ins are evenly mixed through as well.
- Scrape the batter into the prepared pan and spread it evenly. Sprinkle the remaining chocolate and pecans over the surface. Sprinkle extra salt flakes on top if you like as well.
- Bake in a preheated oven for about 25 - 30 minutes. The blondies will puff up as they bake - this is normal.
- Once baked, remove the pan from the oven and allow the blondies to cool for at least 2 hours (longer if you live in a warmer climate - they should be at room temperature).
- Once cooled and set, the blondies are ready to be enjoyed!
- To get clean edges, use a clean sharp knife to cut through the blondies, making sure to wipe the blade after each cut.
Storing the blondies
- These blondies can be stored in an air-tight container at room temp for up to 4 days, or in the fridge for about 7 - 8 days.
- If you want to keep them for longer, wrap them in plastic wrap and foil, and store in the freezer for up to 3 months.
Notes
- Use the spoon and level method to measure flour accurately for consistent blondie texture.
- Toast pecans lightly to enhance their flavor before adding to the batter.
- If substituting bourbon for water or ice, add it only after the butter has sufficiently cooled to avoid cooking the eggs.
- Allow blondies to cool completely in the pan before cutting to maintain structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 285kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 51mg | 17% |
| Sodium | 89mg | 4% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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