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!

INGREDIENTS –

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

Blondie

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

METHOD

The Brown butter mixture

1. 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.
2. 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.

Blondie

1. 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.
2. 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.
3. 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.
4. Bake until blondie is golden brown and firm (a tester should NOT come out clean), 30 minutes. Let cool before slicing.
5. Serve with either (or both) drizzled melted chocolate and vanilla ice cream!