Blondie. The name a rude server used to call me when I worked as a pastry chef one summer in college. That summer thickened my skin and taught me I never wanted to work in a restaurant again… I prefer baking in my sweet, quiet kitchen, alone.
Anyways, when I have to whip up a dessert in a short amount of time, I usually make some type of cookie or bar because I typically always have the ingredients on hand.
Here are some staples I ALWAYS have in my pantry/refrigerator:
- All-Purpose flour
- Confectioners Sugar
- Light Brown Sugar
- Pecans or some type of nut
- Baking Powder
- Baking Soda
- Sea Salt Flakes
- Pure Vanilla Extract
- Semi-sweet Chocolate Chips
- Several 4 oz bars of Bakers Chocolate
- Shortening in the tub (for greasing my cake pans)
- Salted Butter (I always have 3-4 packs of 4 in my fridge)
- Large Eggs
- Whole Milk
- Heavy Cream
Keeping these ingredients on hand will save you many runs to the grocery store at 10 pm.
Now, let’s talk about these blondies! Browned butter may be one of the greatest things in the world. If you don’t know what it is, it’s literally butter that is melted down and cooked until it is golden brown, leaving it with a nutty flavor and aroma. It is the perfect addition to these blondies and makes them completely irresistible. You can whip these up in no time and they take about 20 minutes to bake in the oven. If you like your sweets a little gooey, I suggest 15 minutes in the oven.
Crunchy on the top, gooey in the center, chocolate and pecans in every bite… YUM!
Browned Butter Blondies
Yields 12 Bars
1 ½ cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 ½ cups packed light brown sugar
12 tablespoons salted butter, melted, browned and cooled
2 large eggs
1½ teaspoons vanilla extract
1/2 cup pecans, toasted and chopped
1 1/2-2 cups semi-sweet chocolate chips
- Preheat oven to 350°F and line a 9×13 baking dish with parchment paper, all the way up the sides.
- Place pecans on a baking sheet and cook at 350°F for about 10 minutes, then chop. While the nuts are toasting, place butter in a saucepan and melt until golden brown over medium heat, about 10 minutes. Be careful not to burn the butter. Let cool to room temperature.
- In a medium sized bowl, combine the flour, baking powder and salt together.
- In a mixing bowl fitted with a paddle attachment, combine the melted butter and brown sugar. Then add the eggs and vanilla. Gently fold in the flour mixture, then fold in chopped pecans and chocolate chips.
- Spread batter into the lined baking dish and smooth the top, it will be thick. Bake for 20-25 minutes or until golden brown, rotating pan halfway through baking. Remove from oven and let cool completely before cutting into squares.
Adapted From America’s Test Kitchen.