Brown Butter Blondies With Chocolate And Pecans Recipes

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BROWN BUTTER BOURBON BUTTER PECAN BLONDIES



Brown Butter Bourbon Butter Pecan Blondies image

Brown Butter Bourbon Pecan Chocolate Chunk Blondies are chewy, crunchy, and loaded with gooey pockets of chocolate! The bourbon gives them a subtle kick without being overpowering! This easy and crowd-pleasing dessert recipe is perfect for holiday parties! And don't worry about the bourbon getting you tipsy... it's only a small amount and cooks out during the baking process.

Provided by Ashley Manila

Categories     Dessert

Time 50m

Number Of Ingredients 11

4 ounces unsalted butter, melted until browned
1 cup light brown sugar, firmly packed
2 and 1/2 Tablespoons bourbon
1 teaspoon vanilla extract
1 large egg plus one egg yolk, at room temperature
1 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup toasted pecans, roughly chopped
6 ounces semi-sweet chocolate, chopped into chunks
Flaky sea salt, for sprinkling, optional

Steps:

  • Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper. Spray parchment, and any exposed pan, lightly with non-stick spray, set aside.
  • In a saucepan over medium heat, melt butter until browned (see post for more on this if needed).
  • Remove from heat and cool for a few minutes, then scrape the butter into a large heat proof mixing bowl.
  • Whisk in the brown sugar and mix until well combined. Stir in the bourbon and vanilla. Then add in the egg and egg yolk, beating until combined.
  • Using a rubber spatula, fold in the flour, cinnamon, and salt, mixing until just combined. Finally, fold in the pecans and chocolate. Scrape the batter into the prepared pan.
  • Bake for 24 minutes, or until the edges are firm and golden and the center is just slightly wobbly.
  • Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.

BROWN BUTTER BLONDIES



Brown Butter Blondies image

Provided by Duff Goldman

Categories     dessert

Time 1h55m

Yield 18 blondies

Number Of Ingredients 9

3 sticks (1 1/2 cups) butter, plus more for greasing the baking pan
3 cups light brown sugar
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 cup toasted walnuts, roughly chopped
1/2 cup white chocolate chips

Steps:

  • First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
  • Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
  • Press the mixture evenly into the prepared pan.
  • Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

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