Browned Butter Pecan Blondies

Active time: 25 minutes | Bake time: 30 minutes.

I find it ironic that I’m posting this very autumn-like recipe in April, BUT it’s been 30°F all weekend, so I was craving a dessert that would warm me up and this was just that. These gorgeous blondies have that perfect shiny crust on top and a wonderful flavor depth with the combination of browned butter, cinnamon, and pecans. TBH I don’t have all that much to say about these except that they’re perfect for a chilly fall, winter, OR EVEN SPRING day. Hey, if you’re craving them in the heat of the summer, they’ll still be hella satisfying.

Ingredients:

For Buttered Pecans:

• 12tbsp butter

• 140g finely chopped pecans

For Cookies:

• 226g (2 sticks / 1 cup / 16 tbsp) butter, to be browned

• 200g (1 cup) brown sugar

• 100g (¾ cup) powdered sugar

• 2 tsp vanilla bean paste (or vanilla extract)

• 2 eggs, room temperature

• 300g (2 ½ cups) all purpose flour

• 1 ½ (½ tbsp) tsp salt

• ½ tsp baking soda

• 1 tsp baking powder

• ½ tsp cinnamon

• 280g (heaping 1 ¾ cup) chocolate chips

Directions:

1. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper.

2. Place butter in a small pan over medium-high heat. Stir frequently until the butter is darker in color, has a nutty aroma, and brown flecks (6-9 minutes).

3. Pour the browned butter into a large heat-proof bowl. While the butter is still hot, add both sugars and whisk until smooth. Let butter/sugar mixtures sit to cool for 10 minutes.

4. While butter/sugar mixture is cooling, add 1 tbsp butter in the pan you used for browning butter over medium-high heat. Once melted, add chopped pecans. Toss to coat pecans in butter and continue cooking to lightly toast pecans, stirring occasionally (4-6 minutes). Watch closely, as they are easy to burn. Once toasted, pour into a small bowl and set aside.

5. To the butter mixture, add egg and vanilla. Mix to combine.

6. Add flour, baking soda, baking powder, salt, and cinnamon. Fold in dry ingredients until mostly combined, some flour streaks are still visible.

7. Add chocolate chips and buttered pecans; fold into cookie dough. As you fold in the mix-ins, the dry ingredients will continue to incorporate as well. Do not overmix.

8. Transfer the dough to your prepared baking pan and spread out in an even layer with your spatula or your hands.

9. Bake for 29-32 minutes, until a toothpick comes out clean.

10. Allow to cool on in the pan for 30-45 minutes before cutting and enjoying.