In the debate between which is better, brownies or blondies, I am strongly in the blondie camp. Sure I like a good brownie but I’d rather have a good blondie any day. To me a good blondie it a firm exterior but a soft interior. It’s filled with delicious flavors and cooked to perfection.
When I saw the recipe for Browned Butter Blondies in my Cook’s Illustrated Magazine I knew I had to make them. Not only has Cook’s Illustrated never steered me wrong but I’m a sucker for any baked good with browned butter in it. I think that the browned butter adds a deep, nutty flavor to the cooked blondies which is totally delicious.
In addition to the browned butter this version of blondies has toasted pecans and chocolate chips in it. Many of the blondies recipes I make have chocolate chips in it and some have had pecans. I like that the pecans are toasted first in this recipe because it really brings out their flavors in the bars.
One thing that is totally different in this recipe then any other I’ve made is that there is corn syrup in it. That’s a new ingredient in blondies for me. I’m not sure why it is added to this recipe but the overall blondies are pretty awesome so I’m guessing it does something good to the cookies.
These blondies are awesome! I made a batch for us at home and they were so good that I made another batch to take into work. They are golden brown and slightly crisp on the edges but are soft in the center. The chocolate chips melt in the cookie for a tasty chocolate flavor. The pecans add flavor and crunch to the bars. These are definitely a cookie to take to parties and events because they will be gobbled up in minutes!
- 2¼ c. flour
- 1 t. salt
- ½ t. baking powder
- 12 T. butter
- 1¾ c. brown sugar
- 3 eggs
- ½ c. corn syrup
- 2 T. vanilla
- 1 c. pecans, toasted and chopped
- ¾ c. chocolate chips
- ½ t. sea salt
- Preheat the oven to 350 degrees. Line a 9 x 13 pan with foil. Spray the foil with baking spray.
- In a medium bowl combine the flour, salt, and baking powder. Set aside.
- Heat the butter over medium high heat in a skillet. Cook, swirling the skillet and stirring constantly, until the butter is dark golden brown and smells nutty. Remove the skillet from the heat and transfer to a large bowl.
- Add the brown sugar to the hot butter and whisk until combined. Add in the eggs, corn syrup, and vanilla and whisk until smooth.
- Add the flour mixture to the butter mixture and stir until combined.
- Fold in the pecans and chocolate chips.
- Pour the batter into the prepared pan and sprinkle with sea salt.
- Bake for 35-40 minutes, rotating the pan halfway through baking, until the top is deep golden brown.
- Let the blondies cool completely. Use the foil in the pan to lift the blondies out and cut into 24 bars.
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