Brown Butter Blondies

Rich, chewy Brown Butter Blondies with nutty pecans, melty chocolate, and bold butterscotch flavor. Easy, delicious, and perfect for sharing.

Course Dessert

Cuisine American

Keyword blondies

Prep Time 30

Cook Time 30

Total Time 1

Servings blondies

Calories 250kcal

Author Kathleen

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/2 cup milk chocolate chunks
1 3/4 cups light brown sugar
1 1/2 cups pecans coarsely chopped
12 tablespoons unsalted butter
2 tablespoons dry milk powder
1/4 cup molasses
1/4 cup light corn syrup
3 large eggs
2 tablespoons vanilla
2 teaspoons flake salt

Instructions

Preheat oven to 350°F (177ºC). Prepare a 9x13-inch pan with parchment paper along the bottom and sides of the pan. Coat with non-stick spray.
In a medium-sized bowl, whisk together flour (2 1/4 cups), salt (1 1/2 teaspoons), baking soda (1 teaspoon), and chocolate chunks (1/2 cup milk). Set aside.
Add brown sugar (1 3/4 cups) to a large heat-resistant bowl. Set aside.
In a medium-sized skillet over medium-high heat, add the butter (12 tablespoons) and the chopped pecans (1 1/2 cups). Stir slightly until the butter is completely melted, about 3–4 minutes, then add the dry milk powder (2 tablespoons).
Stir continuously with a silicone spatula, breaking up chunks of milk solids into smaller pieces. Continue to stir and scrape the edges of the skillet until the milk solids are a deep, rich brown, resembling the color of the pecans, about 3–4 minutes.
The milk solids will turn from pecan to black quickly, so continuously scrape the pan’s bottom with the spatula and keep a close eye on it.
Once the milk solids are a pecan color, immediately remove the butter from the heat and pour it over the brown sugar in the large bowl. Scrape all the yummy browned bits into the bowl as well.
With a silicone spatula, stir the hot butter into the brown sugar. Add the molasses, corn syrup, eggs, and vanilla. Stir vigorously with the spatula until smooth. Then, add the dry ingredients. Mix just until incorporated. Pour the mixture into the prepared 9x13-inch pan. Smooth the top. Sprinkle with flake salt.
Bake at 350°F (177ºC) for 30-35 minutes, or until the center has deflated and when touched, bounces back slightly.
Let cool at room temperature. When cool, remove the blondies from the pan using the parchment paper and cut them into 24 squares with a large knife. Serve at room temperature.
To freeze, wrap each square in plastic wrap or store it in a sealed container for up to 3 months.

Notes

Watch the butter closely. Brown butter transitions from perfect to burnt incredibly fast — pull it from the heat the moment it reaches deep pecan color.
Scrape every browned bit. The dark speckles in the pan are pure flavor. If they’re black, the butter has burned — start fresh.
Use a light-colored skillet if you have one. It makes it easier to see the color change while browning butter.
Mix by hand. Overmixed blondies become cakey; gentle mixing keeps them chewy and fudgy.
Sprinkle salt before baking. It adheres beautifully and melts just slightly into the warm blondies.
Let them cool fully. This is when the chewy, fudgy texture develops.

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