Brown Butter Pecan Blondies: Chewy, Rich Bars

Brown butter gives these pecan blondies a toasted, nutty aroma, while brown sugar keeps the centers chewy. The key detail is simple: browned butter loses water as it cooks, so this formula adds a measured 2 tablespoons back before the eggs go in. The result is a rich bar with crisp edges and a soft middle, without relying on guesswork about the butter. Brown butter pecan blondies with golden edges and a soft center. What makes these blondies chewy Blondies are mixed bars rather than a cake batter: melted butter and a generous share of brown sugar make a dense, moist crumb. A small amount of baking powder gives the bars just enough lift, and chopped pecans add crunch without making each bite dry. Browning the butter adds flavor, but it also evaporates some of its water. Restoring 2 tablespoons helps the batter keep the balance this recipe needs. Ingredients and useful details Use 226 g (1 cup) unsalted butter, 213 g (1 cup packed) light brown sugar, 100 g (½ cup) granulated sugar, 2…

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