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- 1 cup (2 sticks) unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup chopped pecans - 1/2 cup chocolate chips (optional for added decadence) Using the right measurements is key. For the butter, one cup equals two sticks. Pack the brown sugar tight in the cup for accuracy. The flour should be spooned into the measuring cup, not scooped. This helps avoid too much flour in your batter. Use a kitchen scale for precise weight if you have one. Each ingredient plays a role in making the blondies chewy and delicious. If you don’t have unsalted butter, use salted butter. Just cut back on added salt. For brown sugar, use white sugar mixed with molasses. This gives a similar taste. You can replace eggs with applesauce or flaxseed meal for a vegan version. If you want nuts, almonds or walnuts work well in place of pecans. For a gluten-free option, try gluten-free flour blends. These swaps help you customize the recipe to fit your needs without losing the rich flavor. Start by preheating your oven to 350°F (175°C). This step is key to getting those blondies just right. Next, you need to prepare your baking pan. You can grease a 9x13 inch pan with butter or line it with parchment paper. Lining the pan helps you remove the blondies easily later on. To make brown butter, melt the unsalted butter in a medium saucepan over medium heat. Keep an eye on it and stir often. After about 5 to 7 minutes, the butter will turn a golden brown. It will also have a nutty smell, which means it's ready. Be careful not to burn it! Once it's ready, take it off the heat and let it cool for a few minutes. In a large mixing bowl, combine the brown sugar and granulated sugar with the cooled brown butter. Whisk these together until smooth. Next, add the eggs, one at a time. Mix well after each egg. Stir in the vanilla extract for that extra flavor. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients. Stir gently until just combined. You want to avoid overmixing. Finally, fold in the chopped pecans. If you want a treat, you can add chocolate chips too. Pour the batter into your prepared pan and spread it evenly. To get that chewy texture, use room-temperature eggs. They mix in better. Make sure to mix the butter and sugars well. This helps create a nice base. When adding flour, mix just until combined. Overmixing can lead to tough blondies. One common mistake is not browning the butter enough. Watch it closely for a nutty scent and golden color. Another pitfall is using too much flour. Always measure flour properly and level it off. Lastly, avoid opening the oven early. This can cause your blondies to sink. Feel free to add your favorite nuts or chocolate. Almonds or walnuts work well too. You can also tweak the vanilla extract with almond extract for a unique twist. For extra flavor, try adding a pinch of cinnamon or nutmeg. Just remember to keep the balance right! {{image_2}} You can change up the nuts in your blondies. Try walnuts, almonds, or hazelnuts. Each nut gives a unique taste and crunch. If you love chocolate, mix in white chocolate or dark chocolate chips. The added flavor makes each bite special and fun. For a gluten-free treat, swap all-purpose flour with almond flour or a gluten-free blend. This keeps the blondies chewy and tasty. To make them vegan, use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use vegan butter to replace regular butter for a delicious vegan delight. Spices can add depth to your blondies. A pinch of cinnamon or nutmeg gives warmth and richness. You can also add a splash of almond extract for a nutty twist. These small changes can turn a simple treat into something exciting and flavorful. Don’t be afraid to experiment! To keep your blondies fresh, store them in an airtight container. You can layer them with parchment paper to prevent sticking. This will help maintain their chewy texture. Keep the container at room temperature for the best taste. If your kitchen is warm, refrigerate them to prevent spoilage. If you want to save some blondies for later, freezing works great. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap and place them in a freezer bag. Label the bag with the date. You can freeze them for up to three months. When you're ready to eat, let them thaw at room temperature. When stored properly, blondies last about a week at room temperature. If you keep them in the fridge, they can last up to two weeks. Freezing can extend their life up to three months. Always check for signs of spoilage before eating. If they smell off or have a change in texture, it's best to toss them. Enjoy your chewy delight! Blondies and brownies are both baked treats, but they have key differences. Brownies use cocoa powder for a rich chocolate flavor. Blondies do not have cocoa, which gives them a sweet, buttery taste. Blondies are often lighter in color. The texture can be similar, but blondies are chewier and softer. Yes, you can make blondies without eggs. You can use substitutes like unsweetened applesauce or mashed banana. Each egg can be replaced with 1/4 cup of applesauce or 1/2 of a mashed banana. This will help bind the ingredients together. The texture may change slightly, but they will still taste great. To check if your blondies are done, insert a toothpick into the center. If it comes out with a few crumbs attached, they are ready. If the toothpick has wet batter, bake them a little longer. Keep an eye on the edges; they should look slightly golden. In this blog post, I covered how to make delicious blondies. You learned about the key ingredients and measured details. I shared tips to make the perfect texture and avoid common mistakes. We explored variations, including gluten-free and vegan options. I also detailed how to store blondies and their shelf life. Remember, baking is fun! Use these tips and tricks to create your own unique treats. Enjoy your baking journey, and let your creativity shine in every batch you make.

Brown Butter Pecan Blondies

Indulge in the deliciousness of Brown Butter Pecan Blondies with this easy recipe! Perfect for any occasion, these blondies are made with rich brown butter and packed with crunchy pecans, plus optional chocolate chips for an extra treat. Follow the simple steps to create a batch of these mouthwatering squares that will satisfy any sweet tooth. Click through to explore the full recipe and enjoy baking these delightful blondies today!
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Ingredients
  

1 cup (2 sticks) unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans

1/2 cup chocolate chips (optional for added decadence)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently until it turns golden brown and has a nutty aroma, about 5 to 7 minutes. Remove from heat and let it cool slightly.

      In a large mixing bowl, combine the brown sugar and granulated sugar with the melted brown butter. Whisk until well blended.

        Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.

            Fold in the chopped pecans and chocolate chips if using, until evenly distributed throughout the batter.

              Pour the batter into the prepared baking pan and spread it evenly with a spatula.

                Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs (not wet batter).

                  Allow the blondies to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Cut into squares and serve.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16 squares