Description
Chewy, nutty brown butter blondies loaded with white chocolate and pecans, ready in just 25 minutes with minimal cleanup.
Ingredients
Scale
- 4 tablespoons (56g) unsalted butter
- 1/2 cup (100g) packed brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (60g) white chocolate chips
- 1/4 cup (30g) chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- Brown the butter: Melt butter in a small saucepan over medium heat, stirring constantly until it foams, settles, and smells nutty (3-5 minutes). Pour immediately into a mixing bowl to stop cooking.
- Mix wet ingredients: While butter is still warm, add brown sugar, granulated sugar, egg yolk, and vanilla to the bowl. Whisk vigorously for 1-2 minutes until glossy and smooth.
- Add dry ingredients: Sift in flour, baking powder, and salt. Fold gently with a spatula until just combined.
- Fold in mix-ins: Add white chocolate chips and chopped pecans, folding until distributed.
- Bake: Pour batter into a lined 4×4 or 5×5 inch square pan. Bake for 12-15 minutes until edges are set and golden, but center is still soft.
- Cool and serve: Let cool in pan for at least 10 minutes to set. Slice into four squares and sprinkle with flaky sea salt if desired.
Notes
Do not overbake; the center should look soft and jiggly when removed from the oven as they continue to cook while cooling. Ensure the egg yolk is room temperature to prevent seizing the warm butter. For gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: small batch blondies, brown butter, white chocolate pecan, quick dessert, weeknight baking, chewy blondies