Best 4 Gooey Brown Butter Blondies With Pecans Recipes

Gooey Brown Butter Blondies with Pecans image

Provided by Claire Saffitz

Yield Makes 24

Number Of Ingredients 17

Brown butter mixture:
1/2 cup (1 stick) unsalted butter
1 large egg
3/4 cup (packed) light brown sugar
1 teaspoon vanilla extract
1/2 teaspoons kosher salt
1/3 cup all-purpose flour
Blondie:
1 cup (2 sticks) unsalted butter, room temperature, plus more
2 1/4 cups all-purpose flour, plus more
1 1/2 cups pecans, coarsely chopped
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 3/4 cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
Vanilla ice cream (for serving)

Steps:

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:
Preheat oven to 350°. 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 2 1/4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup 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.
Do ahead: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.

Butter-Pecan Blondies image

Provided by Martha Stewart

Time 45m

Yield Makes 24 bars

Number Of Ingredients 8

1 1/2 cups whole pecans
2 sticks unsalted butter, melted, plus more for brushing
2 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
2 cups light-brown sugar, plus 2 tablespoons for sprinkling
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 tablespoon dark rum (optional)

Steps:

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

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.

Pecan Blondies With Browned Butter Frosting image

Provided by Nancy Van Ess

Categories Dessert

Time 1h30m

Yield 36 serving(s)

Number Of Ingredients 14

1 cup sugar
1/2 cup brown sugar, firmly packed
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup pecans, chopped
2 tablespoons butter
2 cups powdered sugar
1/4 teaspoon vanilla
3 tablespoons milk
36 pecan halves (optional)

Steps:

Bars: Heat oven to 350 degrees.
Grease a 13x9" baking pan.
In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy.
Add vanilla and eggs; blend well.
Add flour, baking powder, and salt; mix well.
Stir in pecans.
Spread in greased pan.
Bake for 23-33 minutes or until toothpick inserted in center comes out clean.
Cool one hour or until completely cooled.
Frosting: Heat butter in medium saucepan over medium heat until light golden brown.
Remove from heat. Stir in powdered sugar, vanilla, and enough milk for desired spreading consistency; blend until smooth.
Spread over cooled bars.
Arrange pecan halves over frosting.
Cut into bars.