I love the texture of brownies. The chewy goodness of chocolate, with loads of nuts. Yum. However, sometimes I get so bored with brownies. They seem so common. Then I found this recipe from Cuisine at Home magazine. I don’t know why, but I’ve only made Blondies once or twice. The flavor reminds me of one of my favorite things…caramels. Oh maybe two things Caramel Corn from Hutchinson’s in Hampton NH (literally the BEST you will ever eat!). Chewy browned sugar (literally), with loads of toasted pecans. These are a real treat.Print
Toasting the pecans directly in the browning butter does two jobs in one. It browns the butter and also crisps the pecans at the same time.
- 2 sticks unsalted butter
- 1 c. chopped pecans
- 2–1/4 c. all-purpose flour
- 1 tsp. table salt
- 1 tsp. baking powder
- ½ c. packed dark brown sugar
- 1 c. golden syrup
- 2 eggs
- 1 tsp. vanilla extract
- Preheat oven to 350 F. Coat a 9 X 13” baking pan with nonstick spray or shortening.
- Melt butter in a large sauté pan over medium low heat with pecans until brown flecks appear in the butter, and the pecans are toasted, about 15 minutes. Immediately strain pecans from butter through a fine mesh sieve.
- Chill butter in a shallow dish until firm ) or freeze until firm, about 20 minutes). Set pecans aside.
- Whisk together flour, salt, and baking powder in a bowl; set aside.
- Cream brown sugar and chilled browned butter in a bowl with electric mixer on medium speed, until light and fluffy, about 3 minutes.
- Add golden syrup and continue mixing until incorporated. Mix in eggs and vanilla until combined. Add flour mixture and reserved pecans; mix just until combined.
- Spread batter in to prepared pan and bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool blondies to room temperature before serving.
Lyle’s Golden Syrup is a thick, buttery, velvety cane sugar syrup. It’s common in England where it’s made and used as a pancake topper.