Rich brown butter blondies studded with pecans and swirled with homemade salted caramel create an irresistible dessert that's both chewy and gooey in all the right places.
Recipe Details
Ingredients
- 170g unsalted butter
- 200g packed light brown sugar
- 2 large large eggs
- 10ml vanilla extract
- 190g all-purpose flour
- 5ml salt
- 120g pecans, roughly chopped
- 150g granulated sugar for caramel
- 90ml heavy cream, at room temperature
- 45g unsalted butter for caramel
- 5ml flaky sea salt
Instructions
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Preheat oven to 175°C (350°F). Line a 20x20cm (8x8 inch) baking pan with parchment paper, leaving overhang for easy removal.
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First, make the salted caramel. In a heavy-bottomed saucepan, heat 150g granulated sugar for caramel over medium heat, stirring constantly with a wooden spoon until it melts and turns deep amber (about 8-10 minutes).
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Remove from heat and immediately whisk in 90ml heavy cream (mixture will bubble vigorously). Add 45g unsalted butter for caramel and whisk until smooth. Stir in half of the 5ml flaky sea salt. Set aside to cool slightly.
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For the blondies, place 170g unsalted butter in a light-colored saucepan over medium heat. Cook, stirring constantly, until butter turns golden brown and smells nutty (about 5-7 minutes). Pour into a large bowl and let cool for 10 minutes.
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Whisk 200g packed light brown sugar into the cooled brown butter until combined. Add 2 large large eggs one at a time, then 10ml vanilla extract.
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In a separate bowl, whisk together 190g all-purpose flour and 5ml salt. Fold the dry ingredients into the wet ingredients until just combined. Stir in 120g pecans.
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Spread batter evenly in the prepared pan. Drizzle the salted caramel over the top and use a knife to create swirls through the batter.
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Bake for 28-35 minutes until the center is just set and a toothpick inserted comes out with a few moist crumbs. Don't overbake.
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Immediately sprinkle with remaining 5ml flaky sea salt. Cool completely in the pan before lifting out using parchment overhang and cutting into squares.
Tips
Brown Butter Success: Watch the butter carefully as it can go from perfectly browned to burnt quickly. The butter is ready when it's golden brown with a nutty aroma.
Caramel Safety: Be extremely careful when making caramel as the sugar gets very hot. Have your cream at room temperature to reduce splattering.
Doneness Test: The blondies are done when the edges are set and the center still looks slightly underdone. They'll continue cooking from residual heat.
Storage: Store covered at room temperature for up to 5 days, or freeze for up to 3 months.
Cutting Clean: For clean cuts, refrigerate the cooled blondies for 30 minutes before slicing with a sharp knife wiped clean between cuts.