Browned Butter Blondies
Recipe type: cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
A soft and delicious blondie made with rich chocolate chips, crunchy pecans, and browned butter.
  • 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
  1. Preheat the oven to 350 degrees. Line a 9 x 13 pan with foil. Spray the foil with baking spray.
  2. In a medium bowl combine the flour, salt, and baking powder. Set aside.
  3. 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.
  4. Add the brown sugar to the hot butter and whisk until combined. Add in the eggs, corn syrup, and vanilla and whisk until smooth.
  5. Add the flour mixture to the butter mixture and stir until combined.
  6. Fold in the pecans and chocolate chips.
  7. Pour the batter into the prepared pan and sprinkle with sea salt.
  8. Bake for 35-40 minutes, rotating the pan halfway through baking, until the top is deep golden brown.
  9. Let the blondies cool completely. Use the foil in the pan to lift the blondies out and cut into 24 bars.
Recipe from Cook's Illustrated Magazine, January & February 2019.
Recipe by Hezzi-D's Books and Cooks at