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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- 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
- 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.
Recipe adapted from Martha Stewart
- Prep Time: 30 mins
- Cook Time: 45 mins