Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Browned Butter Blondies with Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 72 reviews

  • Author: Amina
  • Total Time: 1 hour 10 minutes
  • Yield: 28 servings

Description

These Browned Butter Blondies with Pecans are rich, nutty, and buttery bars featuring toasted pecans folded into a golden brown butter batter. Finished with a cinnamon vanilla glaze, these blondies offer a perfect balance of sweet and nutty flavors with a tender, chewy texture. Ideal for dessert or an indulgent snack, they bake to a beautiful golden color and are easy to prepare in one pan.

Ingredients

Blondie Batter

  • 1 cup unsalted butter
  • 1 cup chopped pecans
  • ⅓ cup light brown sugar
  • 1 cup Lyle’s Golden Syrup
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Glaze

  • ¾ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon half and half (or substitute milk)
  • ½ teaspoon cinnamon

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9″ x 13″ baking pan thoroughly to prevent sticking.
  2. Brown Butter and Toast Pecans: In a medium saucepan, melt the unsalted butter over medium-low heat. Add the chopped pecans and cook, stirring frequently, for about 15 minutes until the butter foams, browns, and the pecans release a toasted aroma.
  3. Strain and Chill Butter: Using a mesh strainer set over a bowl, separate the browned butter from the toasted pecans. Discard the pecans or reserve for another use, then chill the browned butter for approximately 20 minutes until it cools but remains pourable.
  4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the chilled browned butter with the light brown sugar until the mixture is light and fluffy, about 3 minutes.
  5. Add Golden Syrup: Mix in the golden syrup on medium speed until fully incorporated.
  6. Incorporate Eggs and Vanilla: Beat in the eggs and vanilla extract until the batter is smooth and well combined.
  7. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Fold this dry mixture and the toasted pecans into the wet ingredients using a spatula until just combined, avoiding overmixing.
  8. Bake the Blondies: Pour the batter into the prepared baking pan, smoothing the top evenly. Bake for 30 to 35 minutes until the blondies turn a nice golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool Completely: Remove from the oven and allow the blondies to cool fully in the pan on a wire rack before applying the glaze.
  10. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, half and half, and cinnamon until smooth and well combined.
  11. Glaze the Blondies: Drizzle the prepared glaze evenly over the cooled blondies.
  12. Cut and Serve: Using a sharp knife, cut the blondies into 28 squares or bars and serve.
  13. Storage: Store the cooled blondies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Notes

  • You can use whole or halved pecans and chop them yourself if preferred.
  • Ensure the butter is brown but not burnt for the best nutty flavor.
  • Do not overmix the batter once the flour is added to keep the blondies tender.
  • The glaze adds a subtle cinnamon sweetness which complements the nutty blondies well but can be omitted if desired.
  • Store the blondies in an airtight container to maintain freshness and moisture.
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/browned-butter-blondies-with-pecans-recipe/