Prepare to embark on a mouthwatering journey that will transform your baking game forever! These Brown Butter Pecan Chocolate Chip Blondies are not just a dessert – they're a culinary masterpiece that combines the rich, nutty depth of brown butter with the sweet crunch of pecans and decadent chocolate chips. Imagine sinking your teeth into a perfectly golden, chewy blondie that's crisp on the edges and irresistibly gooey in the center. Whether you're a seasoned baker or a kitchen novice, this recipe promises to elevate your dessert skills and wow everyone who takes a bite.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and develops a nutty aroma. This should take about 5-7 minutes. Remove from heat and let cool for 5 minutes.
- In a large mixing bowl, combine the brown browned butter and brown sugar. Whisk together until well incorporated and slightly cooled.
- Add the egg and vanilla extract to the butter-sugar mixture. Whisk vigorously until the mixture is smooth and slightly glossy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Fold in the chocolate chips and chopped pecans, reserving a small handful for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly. Sprinkle the reserved chocolate chips and pecans on top.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour.
- Using the parchment paper overhang, lift the blondies out of the pan and cut into 16 equal squares.
- Serve and enjoy at room temperature. Store in an airtight container for up to 5 days.
Tips
- Brown Butter Magic: Take your time when browning the butter. The key is to watch it carefully and remove from heat the moment it turns golden brown with a nutty aroma. This step adds incredible depth of flavor.
- Room Temperature Ingredients: Ensure your egg is at room temperature for better incorporation and a smoother batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense blondies.
- Pan Preparation: The parchment paper overhang is crucial for easy removal and clean cutting of your blondies.
- Cooling is Crucial: Allow the blondies to cool completely before cutting. This helps them set and makes for cleaner, more defined squares.
- Storage Hack: For maximum freshness, store in an airtight container at room temperature. They'll stay deliciously soft and chewy for up to 5 days.
- Customization Option: Feel free to swap chocolate chips with butterscotch chips or add a sprinkle of sea salt on top for an extra flavor dimension.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 2g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 35mg
