Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 45 mins
- Cook Time: 40 mins