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BROWNIES - Gooey Brown Butter Blondies With Pecans
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| Gooey Brown Butter Blondies With Pecans BON APPETIT The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies. Ingredients SERVINGS: MAKES 24 Brown Butter Mixture | |
| ½ cup (1 stick) | unsalted butter |
| 1 large | egg |
| ¾ cup (packed) | light brown sugar |
| 1 teaspoon | vanilla extract |
| ½ teaspoon | kosher salt |
| ⅓ cup | all-purpose flour |
| Blondie | |
| 1 cup (2 sticks) | unsalted butter, room temperature, plus more |
| 2¼ cups | all-purpose flour, plus more |
| 1½ cups | pecans, coarsely chopped |
| 1½ teaspoons | baking powder |
| 1½ teaspoons | kosher salt |
| 1¾ cups (packed) | light brown sugar |
| 2 large | eggs |
| 1 teaspoon | vanilla extract |
| Vanilla ice cream, (for serving) | |
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.
Blondie
Preheat oven to 350°. Butter a 13x9” 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.
Whisk baking powder, salt, and 2¼ cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.
Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.
Bake until blondie is golden brown and firm (a tester will not come out clean), 30–35 minutes. Let cool before slicing. Serve with ice cream.
Do Ahead: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.
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