Brown Butter Blondies

Bree, Baked Bree

Until recently, I was afraid of browning butter. It was silly really; it is incredibly simple. The only thing difficult is waiting patiently for the end result. And that is only because you will be salivating over the stove while waiting for it to turn golden brown. Once you taste how nutty and toasty browned butter is, you will invent things to drizzle it over. Or, even better, bake it into.

Blondies are pretty fabulous is you ask me. I am not naturally a chocolate girl, so anything vanilla makes me giddy. Vanilla beans running through anything is sexy in my book. I took two simple ingredients, butter and vanilla, and made them into a sophisticated and elegant treat. You could add chocolate chips or dried fruit if you like, but I am happy with some simple chopped pecans.

Brown Butter Blondies
By Bree

Ingredients:

6 tablespoons unsalted butter
1 1/2 cups light brown sugar
2 eggs
1 vanilla bean, split and seeded
1 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup pecans, chopped

Directions:

Preheat oven to 350°F. Butter an 8×8-inch pan. Set aside.

Melt butter in a small saucepan over medium heat. Cook, stirring occasionally, until the foam disappears and brown bits form on the bottom of the pan. Be careful, this can burn easily, so pay attention. When it is a golden brown color and smells nutty, take off the heat.

In a medium bowl, whisk together browned butter, brown sugar, eggs and vanilla bean. Stir in flour, baking powder and salt. Fold in pecans and pour into prepared pan.

Bake for 20 minutes or until golden brown, being careful to not over-bake. Cool in pan and cut into 9 pieces.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

5 thoughts on “Brown Butter Blondies

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  1. Kelly said:

    Do you leave the 2 long strips of vanilla bean in the mix or do you take it out before you bake it?

    • realbutter said:

      Kelly, you scrape the paste-like seeds out of the inside of the vanilla beans and add that to the batter, discarding the exterior pods.

  2. Rebecca Duckworth said:

    I find I can’t afford vanilla beans. Is it possible to use vanilla extract instead and if so how much? These sound wonderful and I would love to make them.

    • Melissa Judson said:

      I buy vanilla bean paste and use about 1/2 – 1 tsp per bean called for on any given recipe. Much less hassle and less expensive.

      • realbutter said:

        Thanks for the tip, Melissa! If you want to use extract, 1 teaspoon of vanilla extract is equal to a 2-inch piece of vanilla bean. Enjoy!