Toasted Pecan Blondies
Ingredients
For Single recipe
(Makes 16 blondies)
Pan:
- Butter sides and bottom of a 8x8x2-inch square baking pan; set aside
- 1 cup coarsely broken toasted pecans pieces
Dry Ingredients:
- 1 cup flour
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt (omit if using salted butter)
Browned Butter:
- ½ cup butter (1 stick), browned
Sugar:
Moist Ingredients:
- 1 egg
- 1 egg yolk
- 1½ teaspoons vanilla
Ingredients
For Double recipe
(Makes 32 blondies)
Pan:
- Butter sides and bottom of a 13x9x2-inch oblong cake pan, set aside
- 2 cups coarsely broken toasted pecans pieces
Dry Ingredients:
- 2 cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt (omit if using salted butter)
Browned Butter:
- 1 cup butter (2 sticks), browned
Sugar:
Moist Ingredients:
- 2 egg
- 2 egg yolks
- 1 tablespoon vanilla
Instructions
-
Preheat oven to 350°.
- Spread the pecan pieces in a shallow baking pan.
- Toast the pecans, stirring occasionally until they are lightly browned; 5 to 8 minutes.
- Remove pecans from oven and set aside.
- Butter sides and bottom of baking pan and set aside.
- In a medium bowl, whisk together the dry ingredients; set aside.
- Place the butter in a large saucepan.
- Melt the butter and then bring to a boil, stirring constantly, until light golden brown; about 4 minutes.
- Remove the butter from the heat.
- Stir the brown sugar into the browned butter.
- When the sugar and butter mixture is barely cool stir in the moist ingredients until well-combined.
- Add the dry ingredients to the butter mixture stirring until combined.
- Mix in the toasted pecans.
- Pour the batter into the prepared baking pan.
- Bake 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.
- Remove pan to a rack and cool completely.
- Cut the blondies into 1-inch squares.
- Serve.
Comments
The toasted pecans make these blondies a rich and buttery taste treat.