brown butter blondies
Brown butter blondies are rich, decadent, chewy bar cookies that taste almost like butterscotch. The brown butter adds a toasty, nutty flavor that brings this dessert over-the-top.
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Calories: 261kcal
Ingredients
- 1-1/2 sticks butter 12 tablespoons
- 1-1/4 cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup chopped toasted pecans
Instructions
- Preheat the oven to 350°F and spray an 8 x 8 inch pan with baking spray.
- Place the butter in a sauce pan and heat it over medium heat. After it melts, it will start to bubble and foam. Stir the butter occasionally so it heats evenly and keep an eye on it. The color will start to get golden brown and little brown bits will start to form on the bottom of the pan. As soon as it turns light to deep golden brown, remove it from the heat and pour it in a mixing bowl. (The darker you cook the butter solids, the deeper and nuttier the butter will taste but watch carefully so you don’t burn it.)
- Allow the browned butter to cool down a bit then add the brown sugar to the butter and mix it with an electric mixer.
- Add the eggs and vanilla extract and beat until well combined.
- Whisk the flour, salt, and baking powder together then stir them into the batter.
- Fold in the chocolate chips and toasted pecans.
- Spread the batter into the pan and bake for 28 to 34 minutes.**
- When finished baking, allow it to cool completely before slicing.
Notes
The blondies in these photos were cooked for 28 minutes giving them a gooey, fudge-like and slightly underdone texture. If you like your blondies more well-done, cook them for up to 34 minutes.
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Nutrition
Serving: 1 | Calories: 261kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 249mg | Fiber: 1g | Sugar: 20g