Happy Friday everyone! I sincerely apologize for not having a new recipe and blog post up yesterday. I hate when I don’t keep to a strict schedule. It was a whirlwind of a day that of which I’ll get into at another time. To make up for being so irresponsible, there will be a fun new post tomorrow instead, so YAY for Saturday posts! Anyway, I thought I’d make it up to you by posting this recipe for fudgy brown butter pecan blondies. I LOVE blondies. Like LOVE them. Some might even say I love them more than brownies, and that is saying a lot because I’m pretty much obsessed with brownies. What I love about blondie recipes is that they are so easy. There is no cookie shaping involved. You can just pour it into a pan and let it go. 45 minutes later and you have the perfect sweet treat to last you a week!
That’s pretty much what I do. Make enough of one sweet treat at the beginning of the week so I have something sweet for the week ahead. I’m one of those types of people that HAS to have something sweet in the evening on a daily basis. It’s not something that I’m proud of, but something that I deal with. Instead of pulling a pint of Ben and Jerry’s Americone Dream out of the freezer (I do this) or a Snickers bar out of the cabinet (I also do this), I like to have something homemade on hand at all times. Whether it’s cookies, brownies, cupcakes or these fudgy brown butter pecan blondies, it’s got to be there.
My latest obsession are blondies, and not those cake-like blondies. I like the super fudgy ones that almost taste like they are raw but they aren’t.
The brown butter is the secret weapon in these fudgy brown butter pecan blondies. The brown butter sauce that is made from brown butter, brown sugar, maple syrup and some other essential ingredients creates the perfect formula in creating a fudgy and gooey blondie.
The blondie batter is pretty traditional, but once you swirl in that brown butter sauce you will have gone to heaven and back with one little bite!
Recipe for these brown butter pecan blondies is below. I personally like them served with vanilla ice cream and maybe a drizzle of caramel if you are feeling spunky. Pair them with a brown ale and have a wonderful weekend friends! xo
Brown Butter Sauce
- 1/2 cup unsalted butter
- 3/4 cup dark brown sugar
- 1 tablespoon maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar
- 3/4 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 12 ounces chopped pecans
- vanilla ice cream for serving
- Preheat your oven to 350 degrees F and spray a 9x13 inch baking dish with a non-stick spray. Line the dish with parchment paper, leaving just enough overhang for easy removal after baking and then spray again with non-stick spray. Set aside.
- Prepare your brown butter sauce first. In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter bubbles and brown bits form on the bottom of the pan, about 6-7 minutes. Remove from heat immediately to keep the butter from burning. Transfer it to a bowl of your stand mixer, fitted with paddle attachment. Let cool slightly.
- Add the brown sugar and maple syrup and mix until smooth. Then crack in the egg and add the vanilla extract and salt. Mix on medium to high speed for about a minute. Fold in the flour and set aside.
- Now prepare your blondies. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of your stand mixer, fitted with paddle attachment, beat together the butter and sugars until smooth and creamy. Add each egg, mixing after each addition. Mix in the vanilla extract and fold in 8 ounces of the pecans.
- Taking 3/4 of your blondie batter, pour it into your prepared baking dish. Smooth it out and then pour the brown butter sauce on top. Smooth it out and then dollop on the remaining blondie batter, smoothing out slightly. It doesn't have to be perfect. Sprinkle on the remaining pecans.
- Bake the blondies for 40 minutes or until brown and firm. Baking time will vary depending on your oven.
- Remove from heat and cool completely in the pan and then transfer to the fridge to chill for about an hour. Remove from fridge and cut into bars. Store at room temperature for a couple of days.
- Serve with vanilla ice cream and enjoy!