You’ve got the chocolate lovers but then you’ve got those who want to try something else… well these Burnt Butter Pecan filled Blondies are a gooey sticky yummy and sweet treats are the best solution for someone who doesn’t want to have the good old brownies or a chocolate treat! They’re absolutely deviiiiine!!!
Here’s how you make them!
Brown butter mixture
113g unsalted butter
1 large egg
¾ cup light brown sugar – packed
1 tsp vanilla extract
½ tsp salt
⅓ cup all-purpose flour
226g unsalted butter – at room temperature
2¼ cups all-purpose flour
1½ cups pecans, chopped
1½ tsp baking powder
1½ tsp salt
1¾ cups light brown sugar – packed
2 large eggs
1 teaspoon vanilla extract
The Brown butter mixture
- 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.
- Preheat oven to 175° C. Butter a 13x inch 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 completly, and then put half aside. Take the remaining half and chop coarsley in a chopper or with a serated knife.
- Whisk baking powder, salt, and flour in a medium bowl. Using an electric mixer on medium-high speed (or a paddle mixure , whichever you prefer), beat the brown sugar and the butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until the colour comes out pale and fluffy, which will take about 2 minutes. Mix in the vanilla.
- Reduce speed to low and mix in the dry ingredients. Fold in the chopped pecans. Scrape two-thirds of the batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and decorate with the remaining whole pecans on the top.
- Bake until blondie is golden brown and firm (a tester should NOT come out clean), 30 minutes. Let cool before slicing.
- Serve with either (or both) drizzled melted chocolate and vanilla ice cream!