Brown Butter Blondies

Step 1

Preheat oven to 350°F (177°C).

Step 2

Spread pecans on a parchment-lined baking sheet. Place into the preheated oven and toast for 8 minutes. Remove from oven and cool completely. Leave oven on.

Step 3

Lightly grease and line a 9 x 13-inch metal baking pan with parchment paper, making sure there is a 2-inch overhang on all sides.

Step 4

In a small bowl, whisk together the flour, salt, and baking powder until well mixed. Set aside.

Step 5

In a 12-inch heavy-bottomed skillet, melt butter over medium to medium-high heat while continuously stirring to ensure the butter does not burn. The butter will bubble and foam and begin to turn brown; approximately 4 minutes. Remove from heat and pour the browned butter into a large mixing bowl.

Step 6

Add the Redpath® Dark Brown Sugar to the browned butter and whisk to combine. Whisk in the vanilla extract. Add in the corn syrup, and whisk until the mixture is no longer hot. Pour the lightly beaten eggs into the cooled sugar mixture and whisk to thoroughly combine.

Step 7

With a spatula, stir in the dry ingredients until the mixture is smooth. Stir in the toasted pecans and milk chocolate chips. Transfer batter into the prepared baking pan. Smooth the top using the spatula or a small offset spatula.

Step 8

Sprinkle the top of the blondies with the remaining chocolate chips and a sprinkling of flaky sea salt.

Step 9

Place blondies into the preheated oven and bake for 30 to 35 minutes, or until the centre is set and the top is golden. Rotate the pan at the halfway mark. Remove from oven and place the blondies onto a wire cooling rack and cool completely; 1 hour.

Step 10

Lift completely cooled blondies out of the pan with the aid of the parchment overhangs and cut into 24 squares. Store in an airtight container, layered between parchment paper for up to a week at room temperature or place into the freezer for up to 3 months.

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