Browned Butter Blondies
Browning the butter gives these blondies a rich, nutty flavor.
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How to make
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.
Heat oven to 375°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray bottom of foil-lined pan with nonstick cooking spray; set aside.
Add brown sugar, eggs 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.
Bake 19-23 minutes or until golden brown around edges and toothpick inserted in center comes out clean. Cool completely.
Lift blondies from pan, using foil ends. Cut into squares.
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 an 8-inch square baking pan. Cut ingredient amounts in half. Bake 18-20 minutes or until toothpick inserted in center comes out clean.
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