Browned Butter Blondies

Browned Butter Blondies
54
5 Reviews
Browning the butter gives these blondies a rich, nutty flavor.
20 min
Prep Time
1:15
Total Time
36 bars

Ingredients

3/4 cup
Land O Lakes® Butter
1 1/2 cups
firmly packed brown sugar
2
large Land O Lakes® Eggs
1 tablespoon
vanilla
1 1/2 cups
all-purpose flour
1 teaspoon
baking powder
1/2 teaspoon
salt
1 cup
coarsely chopped pecans, toasted
1 cup
white baking chips

Directions

  1. Melt butter in heavy 2-quart saucepan over medium-high heat. Continue cooking, watching closely, 5 minutes or until butter foams and turns deep golden brown. Immediately remove from heat; pour into bowl. Refrigerate 15 minutes.
  2. Heat oven to 375°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray bottom of foil-lined pan with no-stick cooking spray; set aside.
  3. Add brown sugar, egg and vanilla to cooled browned butter; mix well. Add flour, baking powder and salt; stir just until combined. Stir in pecans and white baking chips. Spread into prepared pan.
  4. Bake 19-23 minutes or until golden brown around edges and toothpick inserted in center comes out clean. Cool completely.
  5. Lift blondies from pan, using foil ends. Cut into squares.

Recipe Tips

- To toast pecans, heat oven to 350°F. Spread nuts evenly onto ungreased baking sheet. Bake, stirring occasionally, 5-10 minutes or until lightly browned.

- This recipe can be baked in 8-inch square baking pan. Cut ingredient amounts in half. Bake 18-20 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts (1 bar)

Calories
140
Cholesterol
20mg
Carbohydrates
16g
Protein
1g
Fat
8g
Sodium
90mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Blondie recipe proportions are just right-definitely does not have too much flour. For a cheesecake swirl leave out the hydrogenated oil baking chips :( and cream together 8 ounces cream cheese with 1/2 c sugar, 1 egg, 1 t. vanilla. Dollop onto the blonde brownie base. Swirl w/ knife and bake until dark golden color for firm blonde brownie or pale golden for soft interiors. I prefer 350 degree oven for 20-25 min. Cool to room temp before cutting OR tasting!

Rating

Hi Meghan, sorry to hear you had some issues with this recipe. Many variables can affect how easy it is to remove the bars from the pan. Lining with aluminum foil does help because it makes it easier to lift out of the pan and cut into pieces. If your brownies were crumbly, there's a chance that there could have been a bit too much flour added to the recipe. We'll take a second look at the recipe and see if any changes need to be made. Thanks for writing, and happy baking!

Rating

These taste good, however they were VERY difficult to remove from the pan. (I sprayed tin foil and baked it, just like the recipe said) and the bars pretty much totally fell apart. For eating on my own, the are alright, but I wouldn't bring these bars to a potluck or party.

Test Kitchen Comment
From: mallory
Hi Meghan, sorry to hear you had some issues with this recipe. Many variables can affect how easy it is to remove the bars from the pan. Lining with aluminum foil does help because it makes it easier to lift out of the pan and cut into pieces. If your brownies were crumbly, there's a chance that there could have been a bit too much flour added to the recipe. We'll take a second look at the recipe and see if any changes need to be made. Thanks for writing, and happy baking!
Posted May 19, 2015

Rating

My husband and I love this recipe! Super easy, but decadant! I double the white chocolate, and the browned butter flavour really comes through.

Rating

So easy and so delicious! And it would be so easy to substitute different nuts and chocolate chips. Need to bake something yummy without a fuss? Here's your recipe!

Rating

This recipe is delicious!! It's like the best of both a brownie & cookie in one! I used walnuts & chocolate chips instead.

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