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For too long blondies have been overshadowed by their sister- the brownie. But no more! This wallflower is getting a grown up makeover with the help of brown butter, spiced rum, maldon sea salt and toasted pecans.
Brown Butter Blondies
(Adapted from the Barefoot Contessa)
1 stick (1/2 cup) plus 1 tbsp Salted butter
1/2 cup Light brown sugar
1/4 cup Granulated sugar
1 Large egg (room temperature)
1 tsp Vanilla extract
1 tbsp Dark, spiced rum
1 cup All purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon
3/4 cup Chopped pecans
1 cup Semisweet chocolate chips
Maldon sea salt
Preheat oven to 350 degrees.
Melt stick of butter in small pan over medium heat, swirling until milk solids brown and butter smells nutty. Remove from heat and let cool at room temperature.
Melt tbsp of butter and mix with pecans and pinch of sea salt. Scatter onto parchment lined baking sheet and bake for 8 minutes, being careful not to burn. Remove from heat and let that cool to room temperature as well.
Prepare 8 x 12″ pan (I use a quarter sheet pan but a 10×10 baking pan will work as well) by buttering bottom and sides of pan, covering bottom in parchment, buttering parchment then flouring bottom and sides.
In a large bowl and using a wooden spoon, beat together cooled butter and sugars. Add vanilla extract and spiced rum, then beat in the egg.
In a separate bowl, blend flour, baking soda, salt and cinnamon and pour into butter mixture, stirring until just blended.
Fold in pecans and 3/4 cup chocolate chips, reserving 1/4 cup to press into top of blondie.
Dump batter into prepared pan, then wet fingers and spread batter evenly across. Sprinkle reserved chocolate chips on top and gently press into batter. Sprinkle very sparingly with maldon sea salt.
Bake at 350 degrees for 20 minutes. Let cool completely in pan then cut and enjoy!