Large Batch Brown-Butter Blondies
Brown butter blondies are loaded with chocolate chips, pecans, and a sprinkle of coarse salt. The batter bakes in a 9 × 13 pan and yields two dozen bars with crisp edges and fudgy centers, perfect for potlucks, bake sales, or a midnight snack.
Servings 24
Calories 247kcal
Ingredients
- 1 cup Butter
- 1 cup Brown Sugar
- ½ cup Granulated Sugar
- 2 Eggs
- 1 ½ teaspoons Vanilla Extract
- ½ tablespoon Milk
- 2 ½ cups All-Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- 1 cup Semisweet Chocolate Chips
- 1 cup Chopped Pecans
- 1 teaspoon Course Salt for topping
Instructions
- Preheat the oven to 350°F and line a 9x13 baking pan with parchment paper.
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma (about 5–7 minutes). Remove from heat and let it cool for about 10 minutes.1 cup Butter
- In a large mixing bowl, beat the browned butter with brown sugar and granulated sugar until well combined. Add the eggs, vanilla, and milk, and mix until smooth.1 cup Brown Sugar, ½ cup Granulated Sugar, 2 Eggs, 1 ½ teaspoons Vanilla Extract, ½ tablespoon Milk
- In a separate bowl, whisk together the flour, salt, and baking soda. Gradually stir the dry mixture into the wet ingredients until a thick batter forms.2 ½ cups All-Purpose Flour, ½ teaspoon Salt, 1 teaspoon Baking Soda
- Gently fold in the semisweet chocolate chips and chopped pecans.1 cup Semisweet Chocolate Chips, 1 cup Chopped Pecans
- Spread the batter evenly into the prepared pan. Sprinkle coarse salt evenly over the top.1 teaspoon Course Salt
- Bake for 18–22 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the blondies cool completely in the pan before slicing into squares.
Notes
For the Brown Butter:
- Cook until the milk solids turn deep golden and smell nutty.
- Cool for about 10 minutes before adding to the bowl so you do not scramble the eggs.
- Scrape every browned bit into the batter. That is pure flavor!
- A metal 9 x 13 pan bakes faster and more evenly than glass. If using glass, add 3 to 5 minutes.
- Line with a parchment sling for easy lifting and clean cuts.
- Start checking at 18 minutes. You want set edges and a slightly soft center.
- A toothpick should come out with a few moist crumbs, not wet batter.
- After the blondies cool, store them in an airtight container. They should be good for about 4 days on the counter.
- To freeze, wrap the blondies in plastic wrap and then put them in an airtight container for up to 3 months.
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Nutrition
Calories: 247kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 164mg | Potassium: 96mg | Fiber: 1g | Sugar: 16g | Vitamin A: 263IU | Vitamin C: 0.05mg | Calcium: 22mg | Iron: 1mg
