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Brown Butter Pecan Blondies Recipe

Brown Butter Pecan Blondies Recipe

Brown Butter and Pecan Blondies were probably enough on their own. Plain blondies are probably enough on their own but hell, why not change it up to include brown butter and pecans and ice cream and hell yes peanut butter and chocolate sauce! In for a penny, in for a pound!

It’s over the top, it’s decadent but it’s winter now so who really cares? If you haven’t made brown butter before then you need to go there. Something magical happens to butter when you take it a little big further on the stovetop – it bubbles and foams and turns golden brown and it smells and tastes like nutty butter. Be careful though when you’re doing it, don’t walk away or the browning will turn to burnt very quickly. And make sure you use a pan that isn’t black so you can see what’s happening (like stainless steel). Swirl it around often.

The blondies themselves are just like brownies with a crispy outside and a chewy, dense, fudgey inside with chunks of chocolate and pecans and are absolutely delicious. Make up a tray of these and freeze and pop into the lunchboxes or go all the way and serve with ice cream and the chocolate peanut butter sauce for a fantastic over the top crazy dessert everyone will devour.

pecan brownies 014

Ingredients

  • 250g unsalted butter, chopped
  • 1 cup (175g) brown sugar
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 2 1/3 cups (350g) plain flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt flakes
  • 1/4 cup (30g) malted milk powder
  • 2 cups (240g) pecans, chopped
  • 200g dark chocolate, chopped

Instructions

  1. Preheat oven to 160C (325F). Line a 20cm x 30cm slice tin with non-stick baking paper.
  2. Place the butter in a medium saucepan over high heat and stir until melted. Cook for a further 1-2 minutes or until foamy and golden brown.
  3. Transfer to a large bowl, add the sugars and mix well to combine. Set aside to cool slightly.
  4. Place the flour, baking powder, baking soda, salt, malted milk powder, pecans and chocolate in a bowl and mix to combine. Add to the butter mixture and mix well with a spoon. Add eggs and stir to combine. Spoon into the tin and smooth the surface.
  5. Cook for *40-45 minutes or until cooked when tested with a skewer. Cool completely in the tin.
  6. Slice and serve with vanilla ice cream and if you’re really naughty like me, with Peanut Butter & Chocolate Sauce too.

*Mine were done at 30 minutes but my oven is insane so bear that in mind

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Peanut Butter Chocolate Sauce

p butter choc sauce

So simple and fast to make, this sauce will keep refrigerated for two weeks. I halved it but this is the recipe for the full amount which makes two cups:

1/4 cup (90g) golden syrup
1 cup (280g) smooth peanut butter
1 cup (250ml) double (thick) cream
100g milk chocolate, chopped

Place all of the ingredients in a small saucepan over low heat. Cook, stirring frequently until smooth and the chocolate has melted (2-3 minutes).

Brown Butter Pecan Blondies Recipe

Ingredients

  • 250g unsalted butter, chopped
  • 1 cup (175g) brown sugar
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 2 1/3 cups (350g) plain flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt flakes
  • 1/4 cup (30g) malted milk powder
  • 2 cups (240g) pecans, chopped
  • 200g dark chocolate, chopped
  • Peanut Butter Chocolate Sauce
  • 1/4 cup (90g) golden syrup
  • 1 cup (280g) smooth peanut butter
  • 1 cup (250ml) double (thick) cream
  • 100g milk chocolate, chopped

Instructions

  1. Preheat oven to 160C (325F). Line a 20cm x 30cm slice tin with non-stick baking paper.
  2. Place the butter in a medium saucepan over high heat and stir until melted. Cook for a further 1-2 minutes or until foamy and golden brown.
  3. Transfer to a large bowl, add the sugars and mix well to combine. Set aside to cool slightly.
  4. Place the flour, baking powder, baking soda, salt, malted milk powder, pecans and chocolate in a bowl and mix to combine. Add to the butter mixture and mix well with a spoon. Add eggs and stir to combine. Spoon into the tin and smooth the surface.
  5. Cook for *40-45 minutes or until cooked when tested with a skewer. Cool completely in the tin.
  6. Slice and serve with vanilla ice cream and if you’re really naughty like me, with Peanut Butter & Chocolate Sauce too.
  7. Peanut Butter and Chocolate Sauce
  8. Place all of the ingredients in a small saucepan over low heat. Cook, stirring frequently until smooth and the chocolate has melted (2-3 minutes).
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Carolyn Murphy

Carolyn Murphy

Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!

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