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Butter Pecan Blondies

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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.

  • Total Time: 1 hour 25 minutes
  • Yield: 24 1x

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

  1. Preheat oven to 350 F. Coat a 9 X 13” baking pan with nonstick spray or shortening.
  2. 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.
  3. Chill butter in a shallow dish until firm ) or freeze until firm, about 20 minutes). Set pecans aside.
  4. Whisk together flour, salt, and baking powder in a bowl; set aside.
  5. Cream brown sugar and chilled browned butter in a bowl with electric mixer on medium speed, until light and fluffy, about 3 minutes.
  6. 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.
  7. 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.

Find it online: https://afoodieaffair.com/butter-pecan-blondies/