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To make delicious brown butter caramel pecan blondies, you will need: - 1 cup unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1 cup pecans, coarsely chopped - 1/2 cup caramel sauce (store-bought or homemade) If you don't have some ingredients, here are some easy swaps: - Use salted butter instead of unsalted. Just skip the added salt. - Brown sugar can be replaced with coconut sugar for a different flavor. - For eggs, use 1/4 cup applesauce per egg for a vegan option. - All-purpose flour can be swapped with a gluten-free blend. Choosing the right ingredients can make a big difference. Here are some tips: - Butter: Go for high-quality unsalted butter for the best flavor. - Pecans: Look for fresh pecans. They should smell nutty, not rancid. - Vanilla: Use pure vanilla extract, not imitation, for richer taste. - Caramel Sauce: If making your own, use good quality sugar for best results. First, preheat your oven to 350°F (175°C). This step is crucial for even baking. Next, grab a 9x13 inch baking pan. Lightly grease it with butter or oil. You can also line it with parchment paper. This makes it easy to lift out the blondies later. Now, let’s make the brown butter. Place 1 cup of unsalted butter in a medium saucepan. Heat it over medium heat. Watch it carefully as it melts. Stir it often for about 5–7 minutes. The butter will turn golden brown and smell nutty. This is the key to rich flavor. Once it’s brown, remove the pan from heat. Let the butter cool for a few minutes. In a large bowl, mix 1 cup packed brown sugar with 1/2 cup granulated sugar. Pour in your slightly cooled brown butter. Stir until it’s smooth. Next, add 2 large eggs, one at a time. Mix well after each egg. Add 2 teaspoons of pure vanilla extract and stir again. In another bowl, sift together 2 cups of all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt. Slowly fold this dry mix into the wet ingredients. Be gentle, as overmixing can make the blondies tough. Finally, fold in 1 cup of coarsely chopped pecans evenly into the batter. Now your batter is ready for the baking pan! Overmixing can lead to tough blondies. To prevent this, combine the dry and wet ingredients until just mixed. You want some lumps in the batter. Gently fold in the pecans without stirring too much. This keeps your blondies soft and chewy. Swirling caramel can be tricky. After pouring the caramel over the batter, use a knife to create swirls. Don’t mix it in completely. This way, you keep distinct layers of caramel and blondie. The contrast will look and taste amazing. Watch out for these common mistakes when making brown butter caramel pecan blondies: - Burning the butter: Keep an eye on the stove. The butter can go from brown to burnt quickly. - Not cooling the butter: Let the brown butter cool slightly before adding it to the sugar. This helps the eggs stay fresh. - Using too much flour: Measure flour correctly. Too much flour makes the blondies dry and crumbly. Use a spoon to scoop flour into your measuring cup, then level it off. These tips will help ensure your blondies turn out perfectly every time! {{image_4}} You can boost your blondies with chocolate chips or other nuts. Adding a cup of semi-sweet chocolate chips makes these treats even richer. Walnuts or almonds also work well. Just fold them in with the pecans for extra crunch and flavor. For a gluten-free version, swap all-purpose flour with a gluten-free blend. Many blends work well in baking and can give you a similar texture. Make sure to check for a brand that includes xanthan gum for better results. You can enhance the flavor of your blondies easily. A sprinkle of sea salt on top brings out the sweetness. You can also add spices like cinnamon or nutmeg to the batter. These spices add warmth and depth, making your blondies unique. To keep your blondies fresh, store them in an airtight container. This method locks in moisture and flavor. If you have leftovers, place a layer of parchment paper between the blondies. This prevents them from sticking together. You can also wrap them in plastic wrap for extra protection. Keep them stored at room temperature for up to three days. If you want to keep them longer, consider freezing. To enjoy your blondies warm, preheat your oven to 350°F (175°C). Place the blondies on a baking sheet. Heat them for about 5 to 10 minutes. This method revives their soft texture and brings out the caramel flavor. If you prefer, you can microwave them. Heat each blondie for about 10 to 15 seconds. Be careful not to overheat, as they can become tough. Freezing blondies is a great way to save them for later. First, let them cool completely. Then, slice them into squares. Wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. Label the bag with the date. You can freeze them for up to three months. When you’re ready to enjoy them, thaw them at room temperature before reheating. Yes, you can use margarine. However, it will change the flavor. Butter gives a rich, nutty taste. Margarine lacks this depth. If you decide to use margarine, choose a high-quality brand. This will help keep the blondies moist and tasty. You can use several options. Common substitutes include: - 1/4 cup unsweetened applesauce (per egg) - 1/4 cup mashed banana (per egg) - 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 5 minutes) These options work well. They help bind the batter together, just like eggs. These blondies last about 3 to 5 days at room temperature. Keep them in an airtight container. This will help keep them fresh. If you want them to last longer, store them in the fridge. They can last up to a week there. This blog post covered key points for making the best blondies. We discussed the right ingredients, helpful tips, and common mistakes to avoid. We also explored fun variations and smart storage methods. Remember, using quality ingredients makes a big difference. Don’t rush the mixing or baking process. By following these steps, you can create amazing blondies that everyone will love. Enjoy your baking!

Brown Butter Caramel Pecan Blondies

Indulge in the sweet bliss of Brown Butter Caramel Pecan Blondies! These deliciously rich treats combine nutty brown butter with sweet caramel and crunchy pecans for a truly heavenly dessert. Perfect for sharing or enjoying on your own, they’re easy to make and sure to impress. Ready to tantalize your taste buds? Click through for the full recipe and discover how to create this delightful dessert that’s a guaranteed crowd-pleaser!
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Ingredients
  

1 cup unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1 cup pecans, coarsely chopped

1/2 cup caramel sauce (use store-bought or make your own)

Instructions
 

To start, preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly or lining it with parchment paper for easy removal after baking.

    In a medium saucepan, place the unsalted butter over medium heat. Allow it to melt completely. Keep cooking and stirring frequently for about 5–7 minutes, until the butter transforms into a golden brown color and emits a nutty aroma. Be vigilant during this step to prevent burning.

      Once browned, remove the saucepan from the heat and let the brown butter cool slightly for a few minutes.

        In a large mixing bowl, whisk together the packed brown sugar and granulated sugar until well combined. Carefully pour in the slightly cooled brown butter, mixing thoroughly until the mixture is smooth and homogeneous.

          Incorporate the eggs into the sugar mixture one at a time, stirring well after each addition to ensure even blending. Next, add the pure vanilla extract and mix until combined.

            In a separate bowl, sift together the all-purpose flour, baking powder, and fine sea salt. Gradually fold the dry ingredients into the butter mixture, stirring until just combined (be careful not to overmix).

              Gently fold in the coarsely chopped pecans, ensuring even distribution throughout the batter.

                Pour half of the blondie batter into the prepared baking pan, smoothing it out to create an even layer. Drizzle half of the caramel sauce evenly over the batter, allowing it to spread slightly.

                  Carefully pour the remaining blondie batter on top of the first layer, ensuring it covers the caramel layer completely. Drizzle the remaining caramel sauce over the top and use a knife to create a gentle swirl, resulting in a marbled appearance.

                    Bake in the preheated oven for 25–30 minutes. The blondies are done when the edges are golden brown and a toothpick inserted into the center comes out clean.

                      Once baked, allow the blondies to cool in the pan on a wire rack for at least 15 minutes before slicing them into squares for serving.

                        Prep Time: 15 mins | Total Time: 45 mins | Servings: 12

                          - Presentation Tips: Arrange the blondies on a decorative platter. Drizzle some extra caramel sauce over the top and finish with a sprinkle of flaky sea salt for a gourmet touch. For an even more indulgent treat, serve alongside a scoop of creamy vanilla ice cream!