Brown Butter Pecan Chocolate Chip Blondies
Tender Brown Butter Pecan Chocolate Chip Blondies that will have you addicted. These blondies are studded with toasted pecans and chocolate chips. And sometimes for fun, I'll throw in a handful of shredded coconut too! These disappear in no time!
Servings: 12 - 24
Ingredients
- 2 sticks 1 cup salted butter
- 2 cups all-purpose flour see notes
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 ½ cups packed brown sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 1 cup semi-sweet or dark chocolate chips
- ¾ cup toasted pecans chopped (or walnuts)
- ¼ cup sweetened shredded coconut optional
Instructions
- Brown Butter: Heat the butter in a medium stainless steel saucepan over medium heat. Allow the butter to brown for a total of 3-5 minutes. Every now and then grab the handle and gently swirl the pan and stir often. You’ll notice it’ll start to foam but keep going. Usually, better quality butter has less water, which means it would brown quicker. Remove the saucepan from the stove when the butter smells like hazelnuts and looks light to medium brown in color. Whisk in the brown sugar until it looks like a slushy mixture, pour into a large glass bowl and allow it to cool to room temp.
- Batter: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x13-inch baking pan with cooking spray or line it with parchment paper. Whisk together the flour, baking powder and salt in a medium bowl, set aside. In the bowl with the butter mixture add and whisk the eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and use a rubber spatula to fold, it's okay if you still see a few pockets of flour. Add the chocolate chips, pecans, and coconut and fold until evenly distributed but don't over-mix!
- Bake: Spread the batter into the baking pan, smooth out the top and sprinkle with a pinch of coarse sea salt if you’d like. Bake for 20-27 minutes or until the blondies are crackly and light golden brown on top. Feel the top of the blondies, it shouldn't be soft. Let cool completely on a wire rack before cutting and serving!
Notes
- If you don’t have salted butter, just adjust the salt to 1 teaspoon in the batter.
- I always like to measure using the spoon and leveled method
- You can easily omit the shredded coconut from the recipe without making any other adjustments.
- Leftover blondies can be placed in a container or zip-top bag and frozen for a couple of months!
