Side Pannel
Candied Pecan Brown Butter Blondies
Candied Pecan Brown Butter Blondies
- Recipe Submitted by maryjosh on 05/20/2019
Ingredients List
- For the topping:
- 1 teaspoon butter
- 2 teaspoons maple syrup or honey
- ¾ cup coarsely chopped pecans I just break the pecans up with my hands as I like the pieces fairly large
- 1/8 teaspoon kosher salt
- For the blondies:
- 1 cup butter
- 2 cups light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup mini chocolate chips regular size chocolate chips would work fine. I just really like the look of the mini chips
Directions
For the topping:
Preheat oven to 350°F. Grease an 8x8 or 9x9-inch baking pan. Line the pan with parchment paper or foil with ends extending over one edge of pan (for easy removal). Set aside.
In the same pot, over medium heat melt the one teaspoon of butter. Add the maple syrup (or honey) and pecans, and cook for 2-3 minutes, stirring constantly until pecans take on a medium golden brown color. Sprinkle with the salt and transfer to a small bowl. Set aside.
For the blondies:
In the same pot, over medium heat, melt the butter. Continue cooking for about 3-4 minutes till butter is foaming and turns a medium golden brown. Watch carefully as butter can quickly go from golden to burned.
Remove from heat and allow to cool for 5 minutes, then add brown sugar and stir well.
Add eggs, one at a time and stir till each is incorporated. Add vanilla and stir well.
Add flour, salt and baking powder and stir until all flour has disappeared.
Pour batter into prepared pan and spread evenly . Sprinkle top with prepared pecans and chocolate chips.
Bake 25-35 minutes, or until a toothpick inserted in the center comes out with clean or with just a few moist crumbs. Cool completely before cutting into rectangles, 2x1½-inches.
Preheat oven to 350°F. Grease an 8x8 or 9x9-inch baking pan. Line the pan with parchment paper or foil with ends extending over one edge of pan (for easy removal). Set aside.
In the same pot, over medium heat melt the one teaspoon of butter. Add the maple syrup (or honey) and pecans, and cook for 2-3 minutes, stirring constantly until pecans take on a medium golden brown color. Sprinkle with the salt and transfer to a small bowl. Set aside.
For the blondies:
In the same pot, over medium heat, melt the butter. Continue cooking for about 3-4 minutes till butter is foaming and turns a medium golden brown. Watch carefully as butter can quickly go from golden to burned.
Remove from heat and allow to cool for 5 minutes, then add brown sugar and stir well.
Add eggs, one at a time and stir till each is incorporated. Add vanilla and stir well.
Add flour, salt and baking powder and stir until all flour has disappeared.
Pour batter into prepared pan and spread evenly . Sprinkle top with prepared pecans and chocolate chips.
Bake 25-35 minutes, or until a toothpick inserted in the center comes out with clean or with just a few moist crumbs. Cool completely before cutting into rectangles, 2x1½-inches.
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