Brown Butter Blondies

These amazing blondies are packed full of nutty, sweet, and buttery. These are perfect for an amazing fall day. Recipe from 100 cookies baking book by Sarah Kieffer. Let’s get baking!

INGREDIENTS: 

• 2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 1/2 tablespoons vanilla
• 1 teaspoon salt
• 2 large eggs plus 4 large egg yolks (room temperature)
• 3/4 cup toasted pecans (chopped)
• 5 oz bittersweet chocolate (chopped) 

1. Preheat the oven to 350 degrees F., Grease and 9 by 13 in baking pan with parchment paper.
2. In a medium bowl, whisk together the flour and baking powder.
3. In a medium saucepan, melt 12 tablespoons of butter (saving the remaining 4 tablespoons for later). when it starts to bubble, increase to medium heat and keep stirring until it begins to boil and foam (about 3-5 minutes). 
4. Brown bits will form at the bottom of the pan and it will produce a nutty smell. Scrape the sides with a rubber spatula. Once golden brown, remove from heat. Add in the remaining 4 tablespoons butter, swirling the pan until it stops foaming. 
5. Add the sugars, vanilla, and salt to the pan. Stir until combined. Let mixture cool to room temperature and transfer to a large bowl. 
6. whisk in the eggs and yolks, until combined. Add in the flour mixture then stir in the pecans and chocolate. 
7. Pour batter into pan and bake for 16 to 22 minutes until toothpick inserted comes out clean. Cool, cut and enjoy!

NOTES:

Store up to 2 days in an air tight container. 

Thanks for baking with me!

~ Natalie