I recognize that the love many people have for chocolate will always lead them to a statement brownies > blondies. A big fan of chocolate myself, I do challenge this particular truth. The versatility of flavor a blondie allows, while maintaining the dense gooey center and chewy exterior, is not something to scoff at. With a brownie, how do you make anything the main attraction over chocolate? Perhaps you can’t, and I’m looking for more from this particular baked good than it can provide me. But, that’s what I’m saying. Even just the classic, mimicking chocolate chip cookie dough in flavor while maintaining the above detailed texture perfection.
This is the first of numerous blondies you’ll find here. I do like this base recipe quite a bit (the browned butter is essential to take these to the next level), but will be testing out some other flours and flavors (because you CAN with blondies). That being said, these praline topped blondies are pretty killer. Keep in mind this recipe has a few things going on that need some care and attention, as well as decent timing. I’m laying out the orchestration that works for me, though all is not lost if your coordination gets away from you. Key point if you must (and you shouldn’t) abandon the butter, pecans, or praline mix, take them off the heat.
Ingredients
BATTER
1 stick (8 tbs) butter, melted
3/4 cup brown sugar
1 large egg
2 teaspoon vanilla extract
1/2 tsp salt
1 cup all-purpose flour
TOPPING
2 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350F
Prep 8 by 8 pan with parchment paper and coat with nonstick spray (flip the pan over first to fold the paper around the outside and it’ll be easier to shape into the pan!)
Rough chop one cup of pecans, it doesn’t hurt to have larger pieces, but generally all halves should be close to quartered. Toast pecans at 350 for 12 minutes, shaking tray at least once during toasting.
Slowly brown butter over medium-medium low heat. Browning butter can go south really quickly, even at a lower temperature. Once it just starts to smell nutty and the color gets closer to brown than yellow, it’s requires constant stirring and attention. You can definitely do this medium-medium high to quicken the processes, but I enjoy being able to step away, at least in the beginning stages of melting.
Measure out 3/4 cup brown sugar into a medium bowl and pour browned butter over. Mix well and allow to cool to room temperature* before adding egg and 3 tsp vanilla.
*While the butter/sugar is cooling, you can start the praline topping. Melt 2 tablespoons butter in a small frying pan over medium heat and add 1/2 cup brown sugar, 1/2 teaspoon salt and 1 tsp vanilla. Once combined add pecans and stir to coat. If mixture is already bubbling turn temp down to medium-low. Stir about once every minute or so, mostly just making sure the mix isn’t sticking or burning to the pan. When praline topping is close to caramelized to your liking, it’s time to finish your batter.
Add flour and salt to wet ingredients and mix just to combine. Keep an eye on your praline topping, and stir often. Feel free to remove from heat if the multitasking isn’t working. Minimize your mixing of the batter as you’re going for dense and gooey rather than fluffy (though you’d really have to beat this batter to make these fluffy). Pour mix into your parchment lined pan, and distribute evenly with spatula.
Carefully pour praline topping over batter, if it’s been sitting off the heat, it will be easier if you briefly reheat it. Spread gently, but be careful not to press the nuts into the batter.
Bake for 20 minutes and let cool in pan around 10 minutes and then pull parchment out and cool to room temperature on wire rack. Carefully cut with serrated knife into 9 pieces if you like a big blondie, or 16 if you’re feeling reasonable.
