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Brown butter blondies with toasted pecans

Jenny Tobin

These brownies are divine! They are one of Baker Nate’s specialities on the Schooner American Eagle. He modified the recipe from one that he found in Williams-Sonoma Essentials of Baking.

Makes one 9 x 13 pan

3 1/2 cups all-purpose flour (King Arthur’s flour is preferred)

2 tsp baking powder

1 tsp salt

1 1/3 cups unsalted butter

2 cups firmly packed brown sugar

1 cup granulated white sugar

4 large eggs

4 tsp vanilla extract

2 Tbsp fresh lemon juice, strained

1.5 cups pecans (optional)

Powdered sugar for dusting (optional)

To toast the pecans: you can toast the pecans one of two ways: either in the oven or on a skillet.

In the oven: Spread the pecans on a large baking sheet. Bake until the nuts are fragrant and a deeper shade of brown, 6 to 7 minutes. Use a spatula to flip the nuts halfway through. Keep a close eye on them, since they can easily burn.


Toast on a skillet: Set a medium or large skillet on the stove over medium-high heat. When the skillet is hot, add the pecans. After 1 minute, stir the pecans occasionally until they are fragrant and mottled with golden brown spots, 6 to 7 minutes. Pay constant attention as they can quickly burn.  Transfer the pecans onto a plate to fully cool.

Preheat oven to 325 degrees

Butter a 9 x 13 baking pan

In a bowl, sift together the flour, baking powder and salt. Set aside

In a frying pan over low heat, heat the butter until light brown and fragrant, approx. 6 minutes. Remove the pan from the heat and pour butter into a small bowl to cool slightly.

In a large bowl combine the brown butter, brown sugar and granulated sugar and stir with a wooden spoon until blended.

Mix in the eggs, vanilla, and lemon juice until smooth.

Stir in the dry ingredients just until incorporated (do not overmix)

Stir in the cooled pecans.

Pour the batter into the baking pan and spread it out evenly with a rubber spatula.

Bake about 45 minutes or until a toothpick inserted in the center comes out almost clean, or with a few moist crumbs. Transfer to a wire rack and let cool completely.

If desired, using a fine mesh sieve, dust the top with powdered sugar.

Cut into pieces and enjoy!

Category: Food and Recipes

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