Brown Butter Blondies with Chocolate Chips & Toasted Pecans

• porcje: 15 servings
• czas aktywny: 20 minutes
• całkowity czas: 48 minutes

Składniki

1 and 1/4 cups salted butter, cubed (283 grams in total)

2/3 cup pecan halves (don't chop them yet) (You can use up to 1 cup if you want additional pecans)

2 cups + 3 tbsp dark brown sugar, packed (465 grams)

2 tsp vanilla extract

3 large eggs, at room temperature

1 large egg yolk, at room temperature

2 and 1/3 cups all-purpose flour, spooned & leveled or weighed out (303 grams)

1/8 tsp salt

1 and 1/4 tsp baking powder

1 and 1/2 cups semi-sweet chocolate chips

Wskazówki

Brown the Butter: Add the cubed butter to a large saucepan (it will foam up quite a bit and we don't want it to spill over!) over medium-high heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium, and continue cooking the butter, stirring frequently. The butter will get bubbly, then foamy, and then turn a deep golden shade with a nutty, caramely aroma. (This will take about 4-6 minutes once the butter has melted.) Once the butter reaches this stage, remove it from the heat. Pour the butter into the mixing bowl you plan to use, and let it chill in the fridge until it's just warm (not hot!) or at room temperature. Tip: This can be done up to 2 weeks in advance and stored in the fridge! Simply re-melt when ready to use.

Toast the Pecans: Add the pecan halves to a skillet over medium heat and stir frequently, toasting for 2-4 minutes. The nuts will start to deepen in color and will give off a nice nutty aroma. Don't walk away because they can burn quickly! Once toasted, immediately pour the nuts onto a cutting board so they don't burn in the hot pan. Chop them roughly and set aside.

Prep: Preheat your oven to 350℉. Spray a 9×13 metal (see note) baking dish with nonstick spray and line with parchment paper.

Make the Blondie Batter: In a large mixing bowl, whisk together the butter and brown sugar until well combined. Whisk in the vanilla, eggs, and egg yolk until smooth and thick. Add the flour, salt, and baking powder and gently fold in until a few streaks of flour remain, then add the chocolate chips and chopped pecans and stir to combine. Evenly spread the batter in your prepared pan.

Bake: Bake the bars for 27 to 30 minutes. The top will have a golden, almost crinkly/shiny crust, and a toothpick inserted into the center will pull out some thick blondie filling. The center will have a slight wobble. Place pan on a wire rack to cool for about 1 and 1/2 to 2 hours before slicing.

Serve & Store: Slice the bars and enjoy immediately! Store room temp blondies in an airtight container at room temperature for 3-4 days. These are amazing warmed back up a bit in the microwave, with a glass of cold milk!

Wartości Odżywcze

• Wielkość Porcji: 1 bar
• Kalorie: 472 kcal
• Tłuszcz Całkowity: 27 g
• Tłuszcz Nasycony: 14 g
• Tłuszcz Nienasycony: 10 g
• Tłuszcz Trans: 1 g
• Cholesterol: 91 mg
• Sód: 202 mg
• Węglowodany Całkowite: 54 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 35 g
• Białko: 5 g