Thursday, March 8, 2018

Salted Pecan Brown Butter Blondies

Salted Pecan Brown Butter Blondies, Cookies, Cookie BarsWhen you're pregnant, the cookie cravings are real.  Cookies and dark chocolate - that's what I've wanted the most the last eight months, and I could have eaten this entire pan of blondies if it weren't for the inevitable weigh-in at my doctor's office every two weeks that keeps me in check.  I mean, if you can't have all the cookies you want while you're pregnant, when can you?

Years ago, there was a dessert I used to love getting after dinner at a local restaurant - a blondie topped with ice cream and some sort of amazingly decadent buttery sauce.
But then, one day, it wasn't the same anymore.  The blondie was more cake than cookie, far less chewy than it had been up to that point, and the sauce wasn't quite the same, either.  I hate when restaurants change a good recipe.

These cookie bars have a wonderful nutty depth of flavor, from both the pecans and the browned butter, which makes everything better.  They have a crunchy, golden brown crust on top, with a soft, chewy, buttery center that makes them so irresistible.  And while they would be fantastic topped with ice cream, they definitely don't need it.

Salted Pecan Brown Butter Blondies, Cookies, Cookie Bars

Salted Pecan Brown Butter Blondies, Cookies, Cookie Bars

Salted Pecan Brown Butter Blondies, Cookies, Cookie Bars

Salted Pecan Brown Butter Blondies
  • 10 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 1 cup pecans, chopped
Preheat the oven to 350 and line an 8x8 baking dish with parchment paper.

In a saucepan, melt the butter over medium low heat.  Continue to cook the butter, swirling the pan occasionally, until very fragrant and nutty brown solids form at the bottom of the pan.  Scrape the butter and the browned bits into a mixing bowl and whisk in the sugar, brown sugar, egg and vanilla.

In a separate bowl, combine the flour, salt, baking powder, nutmeg and pecans.  Add the dry ingredients to the wet and mix just until combined.  Spread evenly into the pan.

Bake for 25 minutes; the top crust should be golden brown and the blondies slightly puffed and set.  Set the pan on a wire rack covered loosely with a clean kitchen towel and cool completely before cutting.

Yields 9 cookie bars
Recipe from Curly Girl Kitchen

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