Browned Butter, Chocolate Chunk & Toasted Pecan Blondies
(adapted from Smitten Kitchen)
These are the most buttery, sugary and sweetest blondies I have ever tasted. If you do not have a major sweet tooth, they are not for you. In fact, if you are not a fan of eating straight butter, which I personally am, I think it would be OK to cut the butter a tad. They may be less moist, but should do just fine. You can also feel free to switch the chocolate and pecans to any other kind of mix-ins that you fancy. Place them in an air-tight tupperware and they are even better the next day. Or the day after that. I know this for a personal fact. Also delicious for breakfast. Just saying.
16 tablespoons (2 stick, 4 ounces or 113 grams) butter, melted and browned
1 1/2 cup dark brown sugar 2 large eggs
2 teaspoons vanilla
Pinch of kosher salt
1 teaspoon baking powder 1 cup (4 3/8 ounces or 125 grams) all-purpose flour 1/2 cup toasted pecans 1 cup semi-sweet chocolate chips 1/4 teaspoon flakey sea salt
Butter a 9×9 pan
Melt butter in a saucepan until butter is browned but not burnt.
Beat melted butter and sugar in a standing mixer until smooth. Beat in eggs and vanilla.
Add kosher salt salt and baking powder. Stir in flour.
Mix in chocolate and pecans.
Pour into prepared pan. Bake at 350°F for 25 minutes or until set in the middle.
Remove from oven and sprinkle with sea salt.
Cool on wire rack.