Tuesday, January 31, 2012

Brown Butter Pecan Chip Blondies

There are many occasions in life that call for blondies.  I'd usually consider myself an all-chocolate, always-go-for-brownies type of girl, but with the invention of these brown-buttery, pecan and chocolate flecked blondies, an exception was born.  



So.  Occasions that call for blondies.  Birthdays, naturally.  Christenings, probably.  Also bar mitzvahs.  The day you pass your drivers test.  Arbor day, for sure.  Thursdays.  

As it turns out, both Superbowl Sunday and Valentine's Day are blondie-worthy occasions.  Brown butter pecan chip blondies go well with both football-crazed crowds and romance-crazed dates.  They're a two-fer.  Friends and lovers.  Enjoy!



Brown Butter Pecan Chip Blondies
 
Ingredients:
  • 1.5 stick unsalted butter, plus extra for pan
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup dark brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 6 ounces bittersweet chocolate chips
  • 4 ounces chopped pecans
Directions:

Preheat oven to 350 degrees F.Butter and line a 8x12x2 inch baking pan with parchment paper, letting 2 inches of paper hang over the side of the dish.Butter the lining, too.
Mix together the flour, baking powder and salt in a medium bowl
Brown the butter in a medium saucepan, using medium heat and stirring often.When it’s finished, it should be a rich golden-brown color.
While the butter is browning, mix the two sugars in a large bowl, and break up any big lumps in the brown sugar.After the butter has browned, let it cool a bit and then pour it into the bowl with the sugars and whisk the butter and sugar together until combined.
Crack the eggs into a small bowl and then add them to the butter/sugar mixture.Add the vanilla and whisk until the mixture is combined.Add the flour and mix until just incorporated.Fold in the chocolate chips and pecans and transfer the mixture to the prepared pan.
Bake for 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it.Remove bars from pan using the parchment paper, and, once completely cool, cut them into 2-inch squares.

Makes about 20 to 25 blondies.

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