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To make Brown Butter Pecan Sea Salt Blondies, gather these ingredients: - 1 cup (2 sticks) unsalted butter - 1 cup packed light brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon sea salt (plus extra for topping) - 1 cup pecans, roughly chopped - 1/2 cup white chocolate chips (optional, for extra sweetness) Each ingredient plays a key role in this sweet delight. Unsalted butter gives a rich base. The sugars create that perfect sweetness. Eggs and vanilla add moisture and flavor. All-purpose flour binds everything, while baking powder and baking soda help the blondies rise. Sea salt enhances the taste, and pecans bring crunch. If you like, add white chocolate for a sweeter touch. With this simple list, you can create a treat that is both rich and satisfying. These blondies are a perfect mix of flavors and textures, making them a crowd-pleaser. Enjoy gathering these ingredients as you prepare for a fun baking adventure! Browning the butter adds deep, nutty flavor to your blondies. Heat unsalted butter in a medium saucepan over medium heat. Stir it often for 5-7 minutes. Watch closely. The color should turn golden brown. If it gets too dark, it will burn. Once it smells nutty, take it off the heat and let it cool for a few minutes. In a mixing bowl, combine packed light brown sugar and granulated sugar. Pour the warm browned butter into the bowl. Whisk the mixture until it is smooth and combined well. This step helps create a rich and sweet base for the blondies. Add the eggs into the sugar mixture, one at a time. Whisk well after each addition. This ensures that the eggs blend evenly into the mix. Stir in the vanilla extract to add a warm flavor. It makes the blondies even better! In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and sea salt. Sifting helps eliminate lumps and mixes the dry ingredients well. Gently fold this mix into the wet ingredients. Be careful not to overmix; this keeps the blondies soft and chewy. Now it’s time to add the pecans. Gently fold in the roughly chopped pecans. If you’re using white chocolate chips, add those too. Make sure they are evenly spread throughout the batter. This gives each bite a crunchy texture. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper. Leave some parchment hanging over the edges. This makes it easy to lift the blondies out later. Spread the blondie batter evenly in the dish using a spatula. Before you bake, lightly sprinkle extra sea salt on top of the blondie batter. This small step enhances the flavor and adds a nice contrast to the sweetness. Place the baking dish in the oven and bake for 20-25 minutes. To check if the blondies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. Don’t let it bake too long, or they will dry out! Let the blondies cool in the pan for about 10 minutes. Use the parchment paper to lift them out and place them on a wire rack. Allow them to cool completely before cutting into squares. This helps you make clean cuts and keeps them looking nice. To make chewy blondies, start with browned butter. This adds a rich flavor and depth, which makes each bite special. When mixing the sugars, be sure to whisk until smooth. This helps the blondies rise nicely. After adding the flour, mix gently. Overmixing makes them tough. You want a soft dough for that perfect chewy finish. Serve your blondies warm for the best taste. A light dusting of powdered sugar adds a nice touch. You can also place a few extra pecans on top for color and texture. For a dessert that wows, add a scoop of vanilla ice cream. The warm blondies and cold ice cream create a delightful treat. Watch the butter while browning. It can go from perfect to burnt in seconds. When mixing, do not rush. Take your time to blend the sugars and eggs well. Also, avoid overbaking. Check for moist crumbs with a toothpick. If it comes out clean, your blondies might be dry. Keep an eye on the timer and enjoy the process! {{image_4}} If you want a nut-free version of these blondies, it’s easy! You can use a few different ingredients to replace the pecans. Try using sunflower seeds or pumpkin seeds for a delightful crunch. You could also use chocolate chips for a sweet twist. Both options keep the texture nice while avoiding nuts. Adding new flavors can make your blondies even more exciting. You can mix in different extracts like almond or hazelnut. Try a pinch of cinnamon or nutmeg for warmth. For a tropical flair, add shredded coconut. Each option brings a unique taste to your blondies. If you need gluten-free or vegan blondies, there are simple swaps. For gluten-free, replace all-purpose flour with a 1:1 gluten-free flour blend. For a vegan option, use flax eggs instead of regular eggs. To make this swap, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. These adjustments keep your blondies tasty while fitting your diet. To keep your blondies fresh for a few days, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. Keep them at room temperature for up to four days. You will enjoy them best when they are soft and chewy. For long-term storage, freezing is a great option. First, let the blondies cool completely. Then, cut them into squares. Wrap each piece tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Choose containers that seal well to control moisture. Glass containers work well for this. You can also use plastic containers with a tight lid. Avoid metal containers, as they can affect the taste over time. If you want to keep them extra fresh, add a piece of bread to the container. This helps absorb moisture and keeps the blondies soft. You can tell when blondies are done by looking for a few signs. The top should look set, and the edges will be slightly golden. When you insert a toothpick into the center, it should come out with a few moist crumbs, not wet batter. If the toothpick is clean, the blondies may be overcooked. Yes, you can use salted butter. This will change the flavor slightly. The blondies will taste a bit saltier, which can be nice. Just keep in mind to reduce the sea salt added in the recipe so it doesn’t become too salty. You can use several nuts as substitutes for pecans. Walnuts or almonds work well. If you want a nut-free option, you can use chocolate chips or dried fruit like cranberries or raisins. Each choice brings its own flavor and texture. Yes, blondies can be made ahead of time. You can prepare the batter and store it in the fridge for a day. Then, bake them when you're ready. This makes it easy to serve fresh blondies for a gathering or event. To reheat blondies, you can use the microwave. Heat them for about 10-15 seconds to warm them up. If you want to keep them from getting soggy, avoid heating too long. You can also warm them in the oven at a low temperature for about 5 minutes. This blog post covered how to make delicious blondies with ease. We discussed key ingredients, from browning butter to folding in pecans. Each step matters for great flavor and texture. By avoiding common mistakes and following helpful tips, you can achieve the perfect blondie. Remember, variations and storage methods can enhance your baking. Enjoy creating and sharing your tasty treats!

Brown Butter Pecan Sea Salt Blondies

Indulge in the delightful world of Brown Butter Pecan Sea Salt Blondies! These gooey treats combine the rich flavor of browned butter with the crunch of pecans and a sprinkle of sea salt for the perfect sweet and salty bite. With simple ingredients and easy steps, you can create a batch that’s sure to impress. Click through to discover this irresistible recipe and satisfy your sweet tooth today!
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Ingredients
  

1 cup (2 sticks) unsalted butter

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt (plus extra for topping)

1 cup pecans, roughly chopped

1/2 cup white chocolate chips (optional, for extra sweetness)

Instructions
 

Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook the butter while stirring frequently for about 5-7 minutes, or until it turns a rich golden brown and emits a nutty aroma. Be vigilant as the butter can transition from brown to burnt quickly. Remove the saucepan from heat and allow the butter to cool for a few minutes.

    Mix Sugars: In a mixing bowl, combine the packed light brown sugar and granulated sugar. Pour the warm browned butter into the bowl and whisk vigorously until the mixture is smooth and well blended.

      Incorporate Eggs and Vanilla: Add the eggs into the sugar mixture one at a time, whisking well after each addition to ensure they are fully incorporated. Stir in the vanilla extract until evenly distributed.

        Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. Carefully add this dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender texture.

          Fold in Pecans: Gently fold in the roughly chopped pecans and the white chocolate chips, if desired, ensuring they are evenly dispersed throughout the batter.

            Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, allowing some excess to hang over the edges for easy removal later. Spread the blondie batter evenly into the lined dish with a spatula.

              Sprinkle Sea Salt: Just before baking, lightly sprinkle extra sea salt over the top of the blondie batter to enhance the flavor.

                Bake: Place the prepared baking dish in the oven and bake for 20-25 minutes. The blondies are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

                  Cool and Cut: Allow the blondies to cool in the pan for about 10 minutes. Using the overhanging parchment paper, lift them out and place them on a wire rack to cool completely. Once cooled, cut into squares.

                    Prep Time: 15 min | Total Time: 40 min | Servings: 16 squares

                      - Presentation Tips: Serve the blondies warm or at room temperature, dusted with a light sprinkle of powdered sugar. Add a few extra pecans on top for an appealing finish. For an indulgent treat, pair with a scoop of vanilla ice cream and enjoy!