GOOEY BROWN BUTTER BLONDIES WITH PECANS

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Gooey Brown Butter Blondies with Pecans image

Provided by Claire Saffitz

Categories     Dessert     Kid-Friendly     Pecan     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 17

Brown butter mixture:
1/2 cup (1 stick) unsalted butter
1 large egg
3/4 cup (packed) light brown sugar
1 teaspoon vanilla extract
1/2 teaspoons kosher salt
1/3 cup all-purpose flour
Blondie:
1 cup (2 sticks) unsalted butter, room temperature, plus more
2 1/4 cups all-purpose flour, plus more
1 1/2 cups pecans, coarsely chopped
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 3/4 cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
Vanilla ice cream (for serving)

Steps:

  • 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 2 1/4 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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