BROWN BUTTER PECAN BLONDIES RECIPES

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PECAN BLONDIES WITH BROWNED BUTTER FROSTING RECIPE - FOOD.COM



Pecan Blondies With Browned Butter Frosting Recipe - Food.com image

Make and share this Pecan Blondies With Browned Butter Frosting recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 36 serving(s)

Number Of Ingredients 14

1 cup sugar
1/2 cup brown sugar, firmly packed
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup pecans, chopped
2 tablespoons butter
2 cups powdered sugar
1/4 teaspoon vanilla
3 tablespoons milk
36 pecan halves (optional)

Steps:

  • Bars: Heat oven to 350 degrees.
  • Grease a 13x9" baking pan.
  • In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy.
  • Add vanilla and eggs; blend well.
  • Add flour, baking powder, and salt; mix well.
  • Stir in pecans.
  • Spread in greased pan.
  • Bake for 23-33 minutes or until toothpick inserted in center comes out clean.
  • Cool one hour or until completely cooled.
  • Frosting: Heat butter in medium saucepan over medium heat until light golden brown.
  • Remove from heat. Stir in powdered sugar, vanilla, and enough milk for desired spreading consistency; blend until smooth.
  • Spread over cooled bars.
  • Arrange pecan halves over frosting.
  • Cut into bars.

Nutrition Facts : Calories 122, FatContent 4.7, SaturatedFatContent 2.2, CholesterolContent 20.4, SodiumContent 71, CarbohydrateContent 19.5, FiberContent 0.3, SugarContent 15.1, ProteinContent 1.1

GOOEY BROWN BUTTER BLONDIES WITH PECANS RECIPE | EPICURIOUS



Gooey Brown Butter Blondies with Pecans Recipe | Epicurious image

The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.

Provided by Claire Saffitz

Yield Makes 24

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter
1 large egg
3/4 cup (packed) light brown sugar
1 teaspoon vanilla extract
1/2 teaspoons kosher salt
1/3 cup all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature, plus more
2¼ cups all-purpose flour, plus more
1½ cups pecans, coarsely chopped
1½ teaspoons baking powder
1½ teaspoons kosher salt
1¾ cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
Vanilla ice cream (for serving)

Steps:

  • Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.
  • Preheat oven to 350°. Butter a 13x9" baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool.
  • Whisk baking powder, salt, and 2 1/4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.
  • Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.
  • Bake until blondie is golden brown and firm (a tester will not come out clean), 30-35 minutes. Let cool before slicing. Serve with ice cream.
  • Do ahead: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.

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