Browned Butter Blondies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/4 C. flour
1 1/4 tsp. salt
1/2 tsp. baking powder
12 T. unsalted butter
1 3/4 C. light brown sugar, packed
3 large eggs
1/2 C. corn syrup
2 T. vanilla
1 C. pecans, toasted and coarsely chopped
1/2 C. milk chocolate chips
1/4-1/2 tsp. flake sea salt, crumbled (optional)
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Directions: |
Directions:1. Adjust oven rack to middle position and heat oven to 350ºF. Make foil sling for 13 x 9" baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13" wide and second sheet should be 9" wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray.
2. Whisk flour, salt, and baking powder together in medium bowl.
3. Heat butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling skillet and stirring constantly with rubber spatula, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes longer. Remove skillet from heat and transfer browned butter to large heatproof bowl.
4. Add sugar to hot butter and whisk until combined. Add eggs, corn syrup, and vanilla and whisk until smooth. Using rubber spatula, stir in flour mixture until fully incorporated. Stir in pecans and chocolate chips. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle with sea salt, if using. Bake until top is deep golden brown and springs back when lightly pressed, 35 to 40 minutes, rotating pan halfway through baking (blondies will firm as they cool).
5. Let blondies cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift blondies out of pan and transfer to 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.) |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:Total time: 1 1/4 hours, plus 2 hours cooling |
Personal
Notes: |
Personal
Notes: From the January & February 2019 Cook's Illustrated in an article called "How to Make a Better Blondie", stating that "most blondies have a one-note sweetness and too many (and the wrong kind of) mix-ins. We wanted ours to be chewy, complex, and full of nutty, butterscotchy goodness".
SECRETS TO SUPERIOR BLONDIES
For a properly moist, chewy texture, you can't get around using sufficient sugar in a blondie. But our bars have so many other nutty, buttery, caramel-y flavors that the sweetness stays in check. Here's how we created an ideal version.
BROWNED BUTTER - Melted butter contributes to chewy texture. Browning it darkens the milk solids to create toasty, nutty depth. (See tips for browning butter.)
BROWN SUGAR + CORN SYRUP - Brown sugar contributes toffee notes, and both sweeteners enhance chewy texture. Corn syrup is also less sweet than other sugars.
LOTS OF VANILLA - Two full tablespoons of vanilla enhance caramel-like flavors.
PLENTY OF SALT - More than the usual amount of salt in the batter (plus more on top) brings all the flavors into focus.
COMPLEMENTARY MIX-INS - Pecans add buttery richness; milk (versus dark) chocolate chips don't overwhelm the butterscotch notes.
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