Browned Butter Blondies~ Janelle
I am so glad I can be a guest poster for Life with the Crust cut off! Here is a blondie recipe sure to please a crowd, or just yourself if you decide not to share.
For blondies
1/2 cup chopped pecans (roasted if you have time)
2 cups all purpose flour
3/4 rsp kosher salt
1/4 tsp baking soda
1 cup light brown sugar (or 3/4 cup light and 1/4 cup smoked brown sugar if you have it)
1 stick unsalted butter melted and cooled
2 large room temp eggs
1/2 cup real maple syrup
1 tsp vanilla extract
Preheat oven to 350 degrees and line a 9×9 baking dish with parchment paper and grease lightly with cooking spray. Allow some of the parchment paper to come over the sides of the dish so you can pull out easily once cooled.
In a bowl mix pecans, flour, salt, baking soda, and brown sugar until combined. In a second bowl add melted butter, eggs, maple syrup and vanilla and combine with dry ingredients being careful not to over mix. Batter will be thick, so using a spatula, fill and smooth into the prepared baking dish. Bake for 20 minutes or until center is just set. Blondies will still be soft but edges should be brown. *they will take a little longer to cook if your pan is shallow and the batter is thick. Let cool for 10 minutes while you make the glaze.
For brown butter glaze
Half a stick unsalted butter
1/4 cup brown sugar
1/4 cup real maple syrup
Melt butter over medium heat until starting to turn brown. This will take a few minutes after it’s melted and bubbling. Once butter turns brown, whisk in brown sugar and maple syrup and let come to a boil all together. Remove from stove and let cool for 5 minutes, and drizzle on top of warm blondies
Blondies (completely cool) can be kept wrapped tightly at room temp for up to 4 days
