Browned Butter Caramel Pecan Chocolate Chip Blondies from Bakerita.com #recipe

Browned Butter Caramel Pecan Chocolate Chip Blondies

These one-bowl Browned Butter Caramel Pecan Chocolate Chip Blondies are chewy, easy, and totally delicious | from Bakerita.com #recipe When I look at the words in the title of this post, I see so many of my favorite things. All the ingredients in this blondie recipe are some of my absolutely favorite baking ingredients, and it’s wonderful that they all play so nicely together. Browned butter, caramel, pecans, and chocolate chips just must be the best of friends, because they seriously love each other in this recipe, and each element works so nicely with the others to create a RICH, but totally delicious and sinful dessert bar.

These blondies use the same base blondie recipe as these Browned Butter Butterscotch Bars (also awesome), which is easy to make and doesn’t require a whole lot of ingredients. The result is a rich, dark, almost chocolate-y looking base because of how deep and dark the browned butter and dark brown sugar make the bars. The taste is buttery and caramelized and everything that caramel lovers appreciate in a good blondie. They get about as “fudgy” as a blondie can manage to be, and the words dry and crumbly will never ever be associated with these babies.

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Of course, in my world, adding chocolate chips, caramel sauce, caramel bits, and pecans to anything improves them 10 fold. If you’re not a pecan fan, replace them with your favorite nut or just leave them out all together, but I loooove the crunch that they add.

I’m a major pecan person, but I get it. We’re not all nutzo about nutz (like me). Do what you like. Do what makes you happy (you’re welcome for the innovative life advice).

Browned Butter Caramel Pecan Chocolate Chip Blondies from Bakerita.com #recipe

The caramel makes the blondie base taste even more caramelized and buttery and rich and yummy, and the caramel bits give a lil’ bit of chew that adds a nice texture contrast to the crunchy pecans. And chocolate chips…well, they do what chocolate chips do: make everything chocolatey and melty and heaven-like. Can you tell I like chocolate chips?

Dessert bars are just too easy, so I really do recommend you try these guys out. Your family, friends, and co-workers will thank you. Mine sure did. Enjoy!

Browned Butter Caramel Pecan Chocolate Chip Blondies from Bakerita.com #recipe

Caramel, Pecan & Chocolate Chip Blondies

Yield: 16 bars

Serving Size: 1 bar

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup dark brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup chocolate chips
  • 1/2 cup roughly chopped pecans
  • 1/2 cup caramel bits (or caramel squares cut into quarters)
  • 1/2 cup pre-made caramel sauce

Instructions

  1. Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
  2. Place butter in a medium sauce pan and heat over medium-low to medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan, with a white foam will appear on top of the melted butter. Stir the butter very frequently to prevent burning. It should smell very nutty and the butter in the bottom of the pan should have brown flecks in it. This process should take 2-4 minutes. Butter can go from being browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds. Transfer butter into large mixing bowl and allow it to cool for a few minutes.
  3. Add the brown sugar to the browned butter and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the chocolate chips, pecans, and caramel bits. Pour half of the batter into prepared pan, smoothing it lightly with a spatula or offset knife. Drizzle half of the caramel over over the batter. Cover with remaining batter, and drizzle rest of the caramel sauce on top.
  4. Bake for 15 to 20 minutes, or until the bars are set. The edges will be slightly pulling away from sides of pan. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut.

Notes

Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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Baby Reds & Baby Greens Salad with Roasted Garlic Basil Dressing

Well this is a day I didn’t think would ever come. I’m sharing a salad recipe. On my baking blog.

I wasn’t sure where you guys would want to see something like this, but I took the vote to Instagram and everyone said they wanted to see it! And because I’ve probably eaten this salad about 3 nights a week for dinner for the past month, I thought it was definitely worthy of a share.

This salad is a total copy cat of a salad called the Baby Reds & Baby Greens Salad from Naked Cafe in Solana Beach, CA. I changed a few things up from the original, but this salad was definitely inspired by that one. It’s literally always one of the first things I want to eat when I come home from school for a break. I went to go get it the first day I was home from being abroad! In N Out Burger was my first meal out when I was home, and going to get this salad was the second. If that doesn’t say how much I love it – I don’t know what does. [Read more...]

Dark Chocolate Coconut Almond Butter from Bakerita.com | #paleo #glutenfree #vegan #recipe

Dark Chocolate Coconut Almond Butter (GF, Paleo, Vegan)

Dark Chocolate Coconut Almond Butter from Bakerita.com | #paleo #glutenfree #vegan #recipe

Let me start by saying that this full jar of dark chocolate coconut almond butter was finished in about a week flat. I ate this stuff like, 3 times a day on everything from toast to apples to a spoon. It’s so wonderfully addictive, and I can’t promise it’s going to last long in your house!

I’m a nut butter addict, and while I used to be allllll about peanut butter (evident by the 25 peanut butter recipes you can find in my recipe index), I think I’m slowly but surely converting to almond butter for most things that use nut butters. And I absolutely LOVE creating new flavors of almond butters. This one is definitely my favorite that I’ve made so far. It’s pure heaven for a chocolate and coconut lover like me. [Read more...]

Paleo Magic Cookie Bars from Bakerita.com

Paleo Magic Cookie Bars

Paleo Magic Cookie Bars from Bakerita.com Let’s talk about my favorite childhood dessert for a minute: Magic Cookie Bars. Also known as Seven Layer Bars or Hello Dolly Bars, these pieces of dessert art are truly delicious and are remembered with great fondness by all who have tried them. I really don’t know that I’ve ever had someone not love them. The combination of so many delicious things thrown on top of a buttery graham cracker crust and topped with sweetened condensed milk just really can’t end up as anything but insanely delicious.

My mom and I would make batches and batches of these for Christmas, and when I was little I would constantly be sneaking outside to grab a bar (or three) out of the freezer in our garage where my mom would attempt to hide them. The main problem with these decadent little morsels? They are sooo far from the realm of healthy, and though the holidays are a time for splurging and going calorie-crazy, that’s not necessarily what I want to be doing for the remainder of the year. [Read more...]

Berry Tart with Brown Butter Shortbread Crust, decorated for the Fourth of July! | from Bakerita.com

Berry Tart with Brown Butter Shortbread Crust

Berry Tart with Brown Butter Shortbread Crust, decorated for the Fourth of July! | from Bakerita.com It’s July! This is crazy. How has so much time passed?? I can’t believe things are already getting patriotic once again, and red, white and blue everything is already back covering my Pinboards. People are so darn creative with these things, I always have a hard time thinking of a recipe to throw into the ring! I’m so terrible about getting up holiday-relevant posts in time, but I worked extra hard to make sure that I got a Fourth of July post up for you guys. And it’s a GOOD one too.

This crust isn’t new to Bakerita.com, but it’s definitely a throwback to the early days. This Browned Butter Dulce De Leche Tart isn’t photographed the most beautifully, but it tastes amazing. This crust recipe (which actually used to be a cookie recipe when I first found it) makes everything it touches turn into gold…not really, but you know, close. It’s rich and buttery (as all things with brown butter are), and it stays wonderfully crunchy and flavorful under the whipped cream and berries. [Read more...]

Banana Layer Cake with Chocolate Cream Cheese Frosting | from Bakerita.com

Banana Layer Cake with Chocolate Cream Cheese Frosting

Banana Layer Cake with Chocolate Cream Cheese Frosting | from Bakerita.com

This is my 200th Bakerita post!!!!

I literally didn’t realize it until just now when I noticed “199″ under published. It’s so crazy to think that I’ve been doing this so long, and that I’ve baked, written, photographed, and posted 200 different things on here! It sort of seems like a ton and not even that many all at the same time, but I know I’m going to keep on posting for a while :)

So to celebrate 200, I just so happen to be sharing a cake! My uncle’s birthday cake, actually, which is a delicious, chocolatey, amazing banana cake. I know…I sort of just shared a healthy banana cake that’s gluten free and Paleo, but this one is full of gluten (though you could totally use an AP GF flour) and I wouldn’t exactly call it healthy. But I would call it delicious. This flavor combination was requested by the birthday boy, and it was a darn delicious one! [Read more...]