Brown Butter Pecan Blondies

$- 1 cup unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup pecans, roughly chopped - 1/2 cup chocolate chips (optional) To get the best results, measure ingredients carefully. Use dry measuring cups for flour and sugar. For butter, use a scale when possible. If you have allergies, there are good substitutes. You can use coconut oil instead of butter. For eggs, try flaxseed meal mixed with water. Use gluten-free flour for a gluten-free option. - Preheat your oven to 350°F (175°C). - Line an 8x8 inch baking pan with parchment paper. - Leave some paper overhanging. This helps lift the blondies out later. - In a medium saucepan, melt the butter over medium heat. - Stir the butter often as it heats. - Cook until it turns golden brown and smells nutty, about 5-7 minutes. - Watch closely to prevent burning. - Once browned, remove from heat and let it cool slightly. - In a large bowl, mix the brown butter with brown sugar and granulated sugar. - Stir until the mixture is smooth and well combined. - Add the eggs one at a time. Mix well after each addition. - Stir in the vanilla extract until fully blended. - In another bowl, whisk together the flour, baking powder, baking soda, and salt. - Gradually add the dry mix to the wet mixture. Stir just until combined. - Be careful not to overmix. - Fold in the chopped pecans and chocolate chips, if using. - Pour the batter into your prepared pan. - Spread it evenly with a spatula. - Bake for 25-30 minutes. - Check doneness with a toothpick. It should have a few moist crumbs. - Let the blondies cool in the pan for about 15 minutes. - Use the parchment overhang to lift them out. - Cool completely on a wire rack before cutting into squares. To get brown butter just right, look for a deep golden color. The nutty smell is a good sign too. You want to stir it often, so it cooks evenly. If you see black bits, you’ve burned it. It can happen fast, so keep an eye on it. Turn off the heat once you smell that beautiful aroma. Mixing is key for great blondies. Overmixing makes them tough. Stir just until you see no dry flour. That’s enough! After baking, let them cool in the pan for 15 minutes. This helps them set and keeps them chewy. Moving them to a wire rack prevents sogginess. For serving, use a rustic wooden board. It looks nice and inviting. Dust the blondies lightly with powdered sugar for a sweet touch. Whole pecans on top add beauty and crunch. You can cut them into squares or rectangles for easy sharing. {{image_2}} If you want to skip pecans, try using sunflower seeds or pumpkin seeds. Both add a nice crunch. You can also use oats for a chewy texture. This way, you can enjoy the blondies without any nuts. You can easily change the flavor of your blondies. Add a teaspoon of cinnamon or nutmeg for warmth and spice. These spices pair well with brown sugar. If you love chocolate, try adding white chocolate chips or dark chocolate chunks. Each type brings a unique taste to your blondies. For vegan blondies, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. You can also use almond flour or coconut flour for a gluten-free version. Just adjust the amount of flour in the recipe accordingly. Store your blondies at room temperature if you will eat them within a few days. Use an airtight container to keep them fresh. You can also refrigerate them to extend their life. Just be aware that refrigeration may change their texture a bit. If you choose to chill them, cover the blondies well to prevent them from drying out. To freeze blondies, cut them into squares first. Wrap each piece in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. This way, you can enjoy them later without losing flavor. To thaw, take them out of the freezer and let them sit at room temperature for about an hour. If you want them warm, reheat in the oven at 350°F (175°C) for about 5-10 minutes. When stored properly, blondies last about 4 to 5 days at room temperature and up to a week in the fridge. If frozen, they can stay fresh for up to 3 months. Always check for any off smells or changes in texture before eating. You can use salted butter. It adds a different flavor. Keep in mind, it will make your blondies sweeter. You should reduce the added salt in the recipe. Regular butter can work well but may alter the taste slightly. You can use white sugar and molasses as a substitute. Mix one cup of white sugar with one tablespoon of molasses. This mix gives a similar taste and color. Other options include coconut sugar or honey. These may change the flavor a bit. Check with a toothpick to test doneness. Insert it into the center of the blondies. If it comes out with a few moist crumbs, they are done. If the toothpick is clean, they may be overbaked. Keep an eye on them in the last few minutes. Yes, you can use substitutes for eggs. Applesauce or mashed bananas work well. Use 1/4 cup of either for each egg. You can also use flaxseed meal mixed with water. Mix one tablespoon of flaxseed meal with three tablespoons of water for one egg. You now have all you need to bake delicious brown butter pecan blondies. We covered main ingredients, steps, and storage tips. Remember to watch your butter closely to get that perfect brown. Mix just enough for chewy blondies. Explore variations for added flavors and dietary needs. These blondies not only taste great but also look lovely when served. Enjoy your baking adventure and savor every bite of your sweet treat!$

Brown Butter Pecan Blondies

Indulge in the rich flavors of Brown Butter Pecan Blondies with this easy recipe! Learn how to create these delectable treats that combine the nutty essence of brown butter with crunchy pecans and optional chocolate chips. Perfect for any occasion, these blondies are sure to impress your family and friends. Click through to discover the full recipe and bring these mouthwatering delights to your kitchen today!

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Ingredients

1 cup unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup pecans, roughly chopped

1/2 cup chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang to help lift the blondies out later.

In a medium saucepan over medium heat, melt the butter. Continue cooking the butter, stirring frequently, until it turns a deep golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it. Remove from heat and let cool slightly.

In a large mixing bowl, combine the brown butter with the brown sugar and granulated sugar, stirring until well mixed and smooth.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

Fold in the chopped pecans and chocolate chips (if using) until evenly distributed in the batter.

Pour the batter into the prepared baking pan and spread it evenly.

Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.

Allow the blondies to cool in the pan for about 15 minutes before lifting them out with the parchment paper. Let them cool completely on a wire rack before cutting into squares.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 16

- Presentation Tips: Serve the blondies on a rustic wooden board, dust them lightly with powdered sugar, and garnish with whole pecans for an elegant touch.