Gooey Brown Butter Blondies with Pecans
Makes 24. This is
like having cookie dough in the middle.
Thanks to the February 2015 issue of Bon
Appétit magazine, imagine them topped with vanilla ice cream. You can make these a day in advance, just
store tightly wrapped at room temperature.
Brown Butter Mixture:
½ c.
unsalted butter
1 large egg
¾ c. packed
brown sugar
1 tsp.
vanilla extract
½ tsp.
kosher salt
⅓ c. flour
Blondie:
1 c.
unsalted butter, room temperature, plus more
2¼ c.
flour, plus more
1½ c.
pecans, coarsely chopped
1½ tsp.
baking powder
1½ tsp.
kosher salt
1¾ c. packed brown sugar
2 large eggs
1 tsp. vanilla extract
vanilla ice cream (for serving)
Brown Butter Mixture:
Cook butter in a medium saucepan over medium heat, stirring often, until
butter foams, then browns, 5-8 minutes.
Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and
beat until mixture is light and falls back onto itself in a slowly dissolving
ribbon, about 3 minutes. Fold in
flour.
Blondie: Heat oven to
350 degrees. Butter a 13x9” baking dish
and dust with flour. Toast pecans on a
rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10
minutes. Let cool.
Whisk baking powder, salt, and 2¼ c. flour in a medium
bowl. Using an electric mixer on
medium-high speed, beat brown sugar and 1 c. butter in a large bowl until light
and fluffy, about 5 minutes. Add eggs
one at a time, beating between additions; mix until pale and fluffy, about 2
minutes. Mix in vanilla.
Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared
baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and
remaining batter on top. Smooth and
sprinkle remaining pecans over.
Bake until blondie is golden brown and firm (a tester will
not come out clean), 30 -35 minutes. Let
cool before slicing. Serve with ice
cream.
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