⏳ Yield & Time

Yield: 16 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 cup (2 sticks) Unsalted butter
• 1 ½ cups All-purpose flour
• 1 teaspoon Baking powder
• ½ teaspoon Baking soda
• ½ teaspoon Salt
• 1 ½ cups Granulated sugar
• ¾ cup Packed light brown sugar
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 2 cups Pecans
• 2 cups Chocolate chips

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides to easily lift out the blondies later. This is a pro-tip, trust me on this one!
2. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (2 sticks) of unsalted butter. Continue to cook, swirling the pan occasionally, until the butter turns a light amber color and has a nutty aroma. Be careful not to burn it! This takes about 5-7 minutes. Remove from heat and set aside to cool slightly. Don't rush this step! The aroma alone is heavenly. Seriously.
3. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Make sure everything is well combined—no lumps allowed!
4. In a separate large bowl, cream together 1 ½ cups granulated sugar and ¾ cup packed light brown sugar with the cooled brown butter using a stand mixer or hand mixer until light and fluffy. This is where the real magic happens, don't skimp on the creaming!
5. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract. Mix until everything is just combined—you don't want to overmix.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix! Overmixing leads to tough blondies. Trust me, I learned this the hard way. once!
7. Stir in 2 cups of pecans (or your preferred nut) and 2 cups of chocolate chips. Remember to gently fold in the nuts and chocolate to avoid crushing them too much.
8. Pour the batter into the prepared baking pan and spread evenly. Get that batter nice and even, you want perfectly golden edges.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake! Slightly underbaked blondies are gooey and delicious!
10. Let the blondies cool completely in the pan before cutting into squares. Patience is key here! Trust me, hot blondies are messy and not as enjoyable.
11. Once cooled, cut into squares and serve. Enjoy your delicious, gooey, pecan-chocolate-brown-butter blondies! Seriously, these are worth the wait!

📝 Notes

• For best results, use good quality chocolate chips and pecans.
• If your brown butter cools too much, reheat gently before adding it to the sugar mixture.
• Don't overmix the batter! Overmixing will lead to tough blondies.
• You can add a pinch of cinnamon or nutmeg for extra warmth.