Gooey Brown Butter Blondies with Pecans

Ingredients

• •½ cup unsalted butter
• •1 large egg
• •¾ cup light brown sugar
• •1 teaspoon vanilla extract
• •½ teaspoons kosher salt
• •⅓ cup all-purpose flour
• •1 cup unsalted butter
• •2¼ cups all-purpose flour
• •1½ cups pecans
• •1½ teaspoons baking powder
• •1½ teaspoons kosher salt
• •1¾ cups light brown sugar
• •2 large eggs
• •1 teaspoon vanilla extract
• •1 serving vanilla ice cream

Cooking Instructions

1. 1.

   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.

   8 min

2. 2.

   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.

   10 min

3. 3.

   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.

   7 min

4. 4.

   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.

   5 min

5. 5.

   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.

   35 min

6. 6.

   Do ahead: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.