Brown Butter Pecan Blondies with Sea Salt

• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup pecan halves
• Flaky sea salt for topping

Steps

1. 1 Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper.
2. 2 In a medium saucepan, melt butter over medium heat until it turns golden brown and nutty, then set aside to cool slightly.
3. 3 Whisk together brown sugar and granulated sugar in a large bowl. Beat in eggs and vanilla until smooth.
4. 4 Stir in the brown butter until combined.
5. 5 In another bowl, whisk together flour, baking powder, and 1/4 teaspoon salt. Gradually fold into the wet ingredients until just combined.
6. 6 Fold in pecan halves.
7. 7 Spread batter into prepared pan. Sprinkle with flaky sea salt.
8. 8 Bake for 25 minutes, or until a toothpick comes out with a few moist crumbs.
9. 9 Let cool completely in the pan before cutting into squares.

Equipment

• 9x9 inch baking pan
• parchment paper
• medium saucepan

Variations

• Add a handful of chocolate chips for a chocolate-pecan twist.
• Use white chocolate chunks for a sweeter variation.

Substitutions

• If you don't have flaky sea salt, use regular coarse sea salt.
• Substitute pecans with walnuts or almonds if preferred.

Pairings

• Serve alongside a berry compote.
• Enjoy with a glass of milk or a rich dessert wine.

Nutrition

Tips

• Don't skip toasting the butter; it gives the blondies their signature nutty flavor.
• For even more depth, toast the pecans before adding them to the batter.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for a gooey treat.

Freezing: Freeze wrapped blondies in an airtight container for up to 2 months. Thaw at room temperature.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a cup of coffee for an indulgent treat.

FAQ