Ingredients
Scale
- 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