There are some things in life that I just don’t get. Things other people love, can’t stop talking about, but I just don’t understand the attention surrounding them. Take Harry Potter. It’s great that those books got kids to read again, really read. Anything that makes kids fall in love with reading and want to do it is great in my book. But after buying the first book at a school book fair, I started reading it and just was not interested. At all. I wanted to like it, I really did, but it just wasn’t for me. Perhaps I should try to pick it up again one day.
The same goes for Twilight. The books, the movies, they’re not for me. Then again, I don’t think I’ve ever been a fan of anything that revolves around vampires but maybe that’s just me. And blue jeans. I don’t own a pair and haven’t in over a decade. I think they look awesome on some people, but if I’m going to be that uncomfortable in clothing, as I wriggle to put it on and its scratchy fabric irritates my skin, it better look a lot hotter than jeans.
I don’t get Ugg boots either. Don’t get me wrong, you’ll have to pry my Ugg slippers from my cold dead feet, but the boots? Not so much. They make me feel like my ankle is completely unsupported and the likelihood of injury goes up with each step I take. Ugg boots are warm and soft and fuzzy – I’m supposed to love them, but I can’t.
In the food world, I never got all the attention brown butter gets. It’s just cooked butter. It means an extra twenty or so minutes of prep time, then cooling time. There’s an extra dish to be washed. And I never found the flavor to be that intoxicating. Of course, I’d only tried it once before, the first time I made these blondies, and I’m not sure the butter was technically brown, maybe just really melted. After reading post after post about the merits of brown butter from my blog BFF Kayle, The Cooking Actress, I realized it was time to try it again.
I went back to these Brown Butter Blondies. I remembered liking them and was craving a blondie. Mom was put on brown butter duty. It took forever. Seriously forever. Neither of us thought it would ever get brown. But then like magic, the pot of gold liquid began turning golden brown and the buttery, nutty aroma filled the kitchen. After it cooled while I made another recipe, I whipped up the blondies – super easy, no mixer needed. Into the oven they went while Mom and I fought over the remnants of batter and stuck our noses in the pot where the magic butter was. Maybe I should have given brown butter another shot a long time ago.
I cut the blondies and took a taste. It’s a miracle I didn’t eat the whole pan. Dense, gooey, chewy, crusty, with crunchy pecans and a deep caramelized almost maple flavor from that brown butter. Even though these have baking powder when I typically avoid blondies with leavening agents, they were amazing, truly like brownies only without chocolate. If you think you don’t like blondies or have never tried them, make these. They will undoubtedly become one of your favorite desserts. As for me, I have a feeling I’ll be using brown butter much more frequently.
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PrintBrown Butter Blondies
- Total Time: 1 hour 15 mins
- Yield: 18 1x
Ingredients
- 2 ½ sticks unsalted butter, plus more for pan
- 2 ¼ cups all-purpose flour, plus more for pan
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup packed light brown sugar
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup pecans, coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line it with parchment, going up the sides slightly. Butter and flour the parchment.
- In a medium saucepan over medium heat, cook the butter until it is melted and then turns golden brown, stirring frequently. This may take awhile, but have patience, it will happen. Remove from heat and let cool while preparing the other ingredients.
- In a medium bowl, stir together flour, baking powder, and salt. In a large bowl, place sugars and brown butter. Stir until fully combined. Add the eggs and stir until slightly lightened in color and increased in volume, 2-3 minutes. Stir in vanilla, followed by flour mixture, stirring until just combined. Stir in the pecans until evenly distributed. Pour batter into prepared pan.
- Bake for 35-45 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the blondies comes out with only a few moist crumbs. Cool completely in pan. Once cool, lift out of pan and cut into pieces. May be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for a couple hours or in a 350 degree F oven for about 10 minutes.
Notes
Recipe adapted from Martha Stewart
- Prep Time: 30 mins
- Cook Time: 45 mins
These look and sound great! Yummy!
These blondies were amazing. Something I will try when I’m taking a treat to a social gathering, otherwise I would probably consume them all. Very good.
Thanks, Linda! I’m glad you liked them. Yes, I was glad to share them with you all because it’s dangerous to have a big pan of these around 🙂
HAH! I don’t understand the harry potter and twilight mania either. But I do watch Twilight, just not too crazy about it. My mom is actually the Twi-Hard. She’s team jacob. I prefer Mick St. John (LOL)
Anyway! Those brown butter blondies look so delicious and gooey! YUM!
That’s hilarious that your mom likes Twilight! I don’t even know who’s team I’d be on! Thanks, Ruby!
I’m a firm believer that there should never be even a hint of healthy in my sweets, but I will accept the pecans in these because the rest was exceptionally tasty. Lets just agree to keep them to a minimum.
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Ah, but that’s why I leave the pecans in big pieces. If I want, I can pull them out and eat them separately. A healthy snack before dessert 😉 Glad you liked them!
I definitely don’t care for the Twilight hype but then again i am not a tween haha. What I do care about is how I am going to get these blondies in my belly.
I’m not a tween either, so maybe that’s the problem 😉 These blondies are definitely something to care about! Thanks, Natalie!
Yummy! These blondies are displayed so temptingly that I can’t wait to make them and have them! You inspired me to try this at home…thanks!
I hope you do try these, Purabi! I know you’ll love them. Thank you!
I really think I can eat Blondies every week (But I won’t). I’ll admit this is my favorite dessert for 2013 thus far. Thanks!
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Wow! Glad you liked these, Lendon 🙂 I think I could eat blondies every day, but I won’t do that 😉
THERE YA GO! It’s really easy to accidentally not really…brown the butter, lol. It usually only takes me 5 min., but I have a gas stove, electric prob. takes longer 😛
I’m with you on Harry Potter. I don’t get it. I, however, adore vamps so we’ll agree to disagree on that 😛
Yummmmmmyyyyyyyyyyyyyyyy blondies!
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Thanks, Kayle 🙂 I do think our electric stove may be the issue. I seriously thought the butter would never brown. It took a good 20 minutes. But it was sooooo worth it!
These blondies were great. I didn’t think the brown butter would make a difference but it did. I love the pecans also.
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Thanks! Yes, the brown butter makes a surprising difference.
I like all of your blondies, and these are no exception.
Thanks! I love blondies too 🙂
Loved this tasty treat – thank you!
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So glad you liked it, Jackie!
Yup, you have me craving these. Your description makes them sound beyond delicious. Saved!
I can’t stop craving these, Jennie – they are that good! I know you’ll love them.
Brown butter is the best. I remember the first time I made it, it blew my mind. And blondies are classic!
Oh, and I agree with Twilight (seriously, what is it with sparkly vampires that people just can’t seem to get enough of?) but Harry Potter? No way, HP is awesome, I grew up with it. I think you should definitely try reading it again!
I have always loved blondies, but brown butter is definitely up there now! I have been reading a lot more lately, so I may pick Harry Potter back up. Thanks, Li!
Wow, these are really good! I’ve never had a blondie, I grew up with brownies. The pecans were awesome, and the taste of brown sugar complimented it. I liked the different textures too, chewy and crunchy all in one bite.Thanks for the great recipe and all your hard work “browning the butter”!
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I can’t believe you’ve never had a blondie before. I’m glad you enjoyed your first one, Mike!
Truly these are fantastic! The rich buttery taste and sweetness of brown sugar were so good together. I think the pecans made it the best. I too would like to eat the whole pan, so thanks for sharing! I guess you’re never too old to learn…I did not know how to brown butter (it takes a lot of patience). Great job!
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Thrilled to hear you liked these, Carol! All of the flavors and textures were perfectly paired.
VERY GOOD WE ARE GOING TO MAKE THEM SUNDAY,FOR SUPER BOWL PARTY.
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Your comment made my day, Sal! Please let me know how they turn out 🙂
I am laughing because not only did we post about them at the same time, but I also ignored browned butter for a really long time. And then all of a sudden I got it and was obsessed. 🙂
And we are both named Laura! Thanks for visiting 🙂
Blondies are my very favorite. 🙂 I like them more than brownies Laura! Seriously. And I love brown butter in my desserts. I’ve made a sweet/salty brown butter blondie before and they still remain one of my very favorite recipes. Now I’m craving blondies!!!
I’m always craving blondies! They are one of my favorites too. Thanks, Sally.
I love blondies. I could totally dig into a pan of these right now!
Blondies are totally the best and quite under-appreciated. Just be warned, you will want to eat the entire pan 🙂
Thanks again for another tasty treat!
So glad you liked it, Jeff!
Alas, another treat that never made it past 8:30 am. Thank you and they were great.
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Thanks, Arturo! I’m glad they were such a hit 🙂
Keep putting nuts in your treats Laura! There are great choice in any snack and what ever you and Lendon don’t eat, send them to me, I’m your Huckle Berry.
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I’m glad you like all my treats so much, Hank! It means the world to me 🙂
Oh no….WHICH do I need to make my husband/blondie freak first…this wonder or your previous “Caramel Blondie” offering?!…Do you have a preference?…Do your readers tend to favor one above the other?..I absolutely plan on making both versions…but is there one that screams “MAKE ME” just a bit louder?….
You are the master baker imho….
Thank you so much, Donna 🙂 I lean more toward the caramel blondies, as I created that recipe myself and it took many tries to perfect it. The people who get to taste many of my treats said it was the best thing I’ve made. So definitely try both, but those caramel blondies are really something special! And please let me know how they turn out!
Thanks so much for the rapid reply!…I am definitely making your Caramel Blond Brownies this weekend …he will simply love it I am certain!..Thank you for all of the positively inspiring recipes and such clarity in your directions and “how-to” tips!!…I’ll keep you posted on the outcome of my attempt of your creation!
Was hesitant in the begining wondering if the nut was a walnut. It turned out to be a pecan so it didn’t last long. Very good nice & crispy outside with a chewy center.
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I wouldn’t give you a treat with walnuts, Eric! I’m glad you liked them 🙂