Ingredients
Scale
- 1 cup unsalted butter
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pecans, roughly chopped
- 1/2 cup white chocolate chips (optional)
Feel free to substitute white chocolate chips with dark chocolate if you prefer a less sweet option, or add a sprinkle of sea salt on top for that sweet-and-salty magic.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns a golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter and brown sugar, whisking until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Fold in the chopped pecans and white chocolate chips, if using.
- Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Allow the blondies to cool in the pan for about 20 minutes before lifting them out using the parchment overhang. Cool completely on a wire rack before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Brown Butter Pecan Blondies, recipe, cooking, food
