“Well,” said Pooh, “what I like best—” and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called.
From A. A. Milne, of course. Silly old bear.
I don’t have a lot to say today; I just wanted to leave you with a little smackerel of something to taste.
Chewy Brown Butter Chocolate Pecan Blondies
These are a sort of specialty of mine. I’ve tested and re-tested this recipe a dozen times, and I’m pretty confident saying that these are the blondiest of blondies. They’re moist, toothsome, and full of deep, rich flavor. Make them when you’re in a brownie state of mind, but are feeling a bit devious. Like, brown butterishly devious. Go on. It’s just a little smackerel.
- 1.5 stick unsalted butter, plus extra for pan
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup dark brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 6 ounces bittersweet chocolate chips
- 4 ounces chopped pecans
Preheat oven to 350 degrees F.Butter and line a 8x12x2 inch baking pan with parchment paper, letting 2 inches of paper hang over the side of the dish.Butter the lining, too.
Mix together the flour, baking powder and salt in a medium bowl
Brown the butter in a medium saucepan, using medium heat and stirring often.When it’s finished, it should be a rich golden-brown color.
While the butter is browning, mix the two sugars in a large bowl, and break up any big lumps in the brown sugar.After the butter has browned, let it cool a bit and then pour it into the bowl with the sugars and whisk the butter and sugar together until combined.
Crack the eggs into a small bowl and then add them to the butter/sugar mixture.Add the vanilla and whisk until the mixture is combined.Add the flour and mix until just incorporated.Fold in the chocolate chips and pecans and transfer the mixture to the prepared pan.
Bake for 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it.Remove bars from pan using the parchment paper, and, once completely cool, cut them into 2-inch squares.
Makes about 20 to 25 blondies.