Browning the butter for a recipe is all the rage but did you know that the practice goes way back? Its a French creation used in both sweet and savory foods. America's Test Kitchen calls it "a cook's secret weapon" and I agree! Just click on the link to learn how to make browned butter.
- 2 ¼ cups of all-purpose flour
- 1 ¼ teaspoons table salt
- ½ teaspoon baking powder
- 12 tablespoons unsalted butter
- 1 ¾ cups packed light brown sugar
- 3 large eggs
- ½ cup corn syrup
- 2 tablespoons vanilla extract
- 1 cup pecans, toasted and chopped coarsely
- ½ cup (3 ounces) milk chocolate chips
- ¼–½ teaspoon flake sea salt, crumbled (optional)
USE METAL BAKING PAN ONLY
- Make a sling for a 9 x 13" pan.
- Whisk flour, table salt, and baking powder together in a medium bowl.
- Heat butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes.
- Continue to cook, swirling skillet and stirring constantly with a rubber spatula, until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes longer.
- Remove the skillet from heat and transfer browned butter to a large heatproof bowl.
- Add sugar to hot butter and whisk until combined.
- Add eggs, corn syrup, and vanilla and whisk until smooth.
- Using a rubber spatula, stir in the flour mixture until fully incorporated.
- Stir in pecans and chocolate chips.
- Transfer batter to prepared pan; using a spatula, spread batter into corners of pan and smooth surface.
- Sprinkle with sea salt, if using.
- Bake until the top is deep golden brown and springs back when lightly pressed, 35 to 40 minutes, rotating the pan halfway through baking (blondies will firm as they cool).
- Let blondies cool completely in the pan on a wire rack, for about 2 hours.
- Using foil overhang, lift blondies out of the pan and transfer to a cutting board.
- Remove foil. Cut into 24 bars. (Blondies can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)