I Could Eat This All In One Go…
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Check out what my friends, Scott and Chris, from The Cafe Sucre Farine, had to say about these one-of-a-kind Brown Butter Candied Blondies:
“In addition to being crazy good, these little golden bars are super simple to throw together. Even with the fancy topping, there’s only one pot, a wooden (or sturdy) spoon and some measuring spoons/cups necessary, as far as equipment goes. Yup, the process starts on the stovetop with just a bit of butter and a drizzle of maple syrup (or honey). Throw in the pecans and stir for just a few minutes until they take on a golden hue. Set the pecans aside and start the blondies by melting butter (in the same pot), then cooking a few minutes longer, till the butter is bubbly and beginning to brown.”
The link at the bottom also provides ingredient amounts and directions for using an 8 x 8 pan, but why not make a few more of these treats, when they’re so easy to put together? Of course, if you don’t like nuts at all, this recipe probably isn’t for you, but if you’d like something other than pecans, you could probably substitute them for some chopped almonds or even unsalted roasted peanuts. I hope you find these treats to be as tasty as I did. Bon appetit!
Ingredients (to fill 9 x 13-inch pan)
For the topping:
1 teaspoon butter (I used Land O’Lakes)
1 tablespoon Log Cabin maple syrup (or honey)
1 cup coarsely chopped Blue Diamond pecans (I actually just break the pecans up with my hands as I like the pieces fairly large)
¼ teaspoon Morton kosher salt
For the brownies:
1 ½ cup (3 sticks) Land O Lakes butter
3 cups Domino light brown sugar
3 large Eggland’s Best eggs
1 tablespoon McCormick vanilla extract
2 ¼ cups Gold Medal all-purpose flour
1 ½ teaspoons Clabber Girl baking powder
1 ¼ teaspoons Morton salt
¾ cup Toll House mini chocolate chips (or regular-sized, if you prefer)
Instructions:
Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray. Line the pan with parchment paper or foil with ends extending over long edge of pan (for easy removal). Set aside.
In a medium pot over medium heat melt the one teaspoon of butter. Add the maple syrup and pecans, cook for 2-3 minutes, stirring constantly until pecans take on a golden brown color. Sprinkle with the salt and transfer to a small bowl.
In the same pot, over medium heat, melt the butter. Continue cooking for about 3-4 minutes till butter is foaming and turns a medium golden brown. Watch carefully as butter can quickly go from golden to burned.
Remove from heat and allow to cool for 5 minutes, then add brown sugar and stir well. Add eggs, one at a time and stir till each is incorporated. Add vanilla and stir well. Next add flour, salt and baking powder and stir until all flour has disappeared.
Pour batter into prepared pan and spread evenly . Sprinkle top with prepared pecans and chocolate chips.
Bake 30-40 minutes, or until a toothpick inserted in the center comes out with clean or with just a few moist crumbs.
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Quick Tip: Serve these blondies with an ice cold glass of milk or piping hot cup of coffee.
Thanks to The Cafe Sucre Farine for this delicious pecan blondie recipe. And thank you Dana Moos for this awesome picture!
6 Comments
It says cream butter and sugar and in the ingredient list Butter is not listed
The Banana Bread/cake recipe does not say butter and how much!
These sound amazing. I am gonna make them asap. You sound like my kind of cooking companion;we use the same brands with the exception of the flour. I have to have Martha White All Purpose flour. A friend of mine is her gropanddaughter & I want to remain faithful plus I lIke the way it cooks!
Betty Files…its the very first ingredient. Look again.
Ingredients (to fill 9 x 13-inch pan)
For the topping:
1 teaspoon butter (I used Land O’Lakes)
1 tablespoon Log Cabin maple syrup (or honey)
1 cup coarsely chopped Blue Diamond pecans (I actually just break the pecans up with my hands as I like the pieces fairly large)
¼ teaspoon Morton kosher salt
Hey, I think someone better re-read their recipe. Yes, it lists butter amount in the ingredient list for the topping. For the cake it says cream butter and sugar but doesn’t say anything about butter in the ingredient list for the cake. So, we don’t know how much butter.
I JUST DISCOVERED THIS RECIPE ONLINE AND UNDER BOTH THE TOPPING AND BROWNIE SECTIONS BUTTER IS PLAINLY LISTED IN THE INGREDIENTS. ONE TEASPOON OF BUTTER IN THE TOPPING AND THREE STICKS OF BUTTER IN THE BROWNIE SECTION.