The best ever blondies! Brown Butter Blondies with chocolate and pecans. Thick, fudgy, decadent, and packed with so much butterscotch flavor! EASY - This recipe is very easy - even with the extra step of making brown butter. You won't need another blondie recipe after this! US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. Please note due to variations in how each oven works, bake times may vary slightly.
2 - 3tbspice wateror ice (you can also use bourbon here for more flavor, see instructions on how to properly substitute with bourbon)
350gdark brown sugar1 ¾ cup
250gAP flourabout 2 cups, measured by spoon and level method
80gchopped dark chocolateor chocolate chips
80groughly chopped pecanspreferably toasted
Maldon sea salt flakes
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 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).
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.
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.