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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Salted Rosemary Pecan Brittle from Bakerita.com

Salted Rosemary Pecan Brittle

Salted Rosemary Pecan Brittle from Bakerita.com I’m a little…okay, a lot, behind on the holiday gift train. Seriously. 4 days before Christmas? Most of the parties are already over, but I digress. I may be super duper late with this recipe in blogger-world, but if you’re still needing a Christmas gift, a stocking stuffer, or a wonderfully tasty snack for Santa’s platter, or you know, just to snack on while your wrapping presents, this salted rosemary pecan brittle is amazing.

It is different from the typical peanut brittle. That was the original direction I was going with the recipe, but somehow things got away from me and I ended up with a wonderful version of brittle that I know I’m going to be making over and over again. [Read more...]

Carrot Cake with Pecan Cream Cheese Frosting | Bakerita.com

Carrot Cake with Pecan Cream Cheese Frosting

Carrot Cake with Pecan Cream Cheese Frosting | Bakerita.com I’ve been baking a lot since I’ve been better. I’ve got time to make up for since I was sick for so long – I only got so much time at home! I’m already going back to school on Tuesday, so I need to have a ton of posts ready to share with you guys.

I have a ton of amazing posts and recipes lined up that I’m dying to share with you guys, but all in good time. Patience, guys. Patience.

(I’m talking more to myself than all of you…I’ve just been dreaming about some of the things I made recently!)

But currently – I have an amazing carrot cake recipe to share. [Read more...]

Pecan Pie (made with browned butter and NO corn syrup!) | Bakerita.com

Pecan Pie

Oh, pecan pie, my love.

I never tried pecan pie until I first started (really) baking, which was just after my 16th birthday (AKA just a little over three years ago).

I had always found the pie curious, and I’d always wanted to try it, but my family always stuck with the requisite apple and pumpkin for the holidays, and I never really got the chance.

[Read more...]

Browned Butter Pecan Chocolate Chip Cookies | Bakerita.com

Browned Butter Pecan Chocolate Chip Cookies

Oh boy, life has gotten busy. Between tests, homework, studying, sorority stuff, and spending time with my friends, baking and posting has been delayed a bit! However, I’m making up for it by sharing with you one of the best cookies I’ve ever tasted.

Yeah, that sounds sort of cocky to be saying that about my own cookie, but I make things the way I like them for a reason. If my word wasn’t enough, my dad and uncle said the same thing. [Read more...]

Hummingbird Muffins [a delicious muffin full of toasted pecans, pineapple, and mashed bananas!] from Bakerita.com

Hummingbird Muffins

Life has definitely caught up with me lately. Gone is the slow, leisurely pace of summer and back is the hectic, crazy lifestyle that only other college students seem to understand. There is definitely a balancing act that’s involved in college success. Each person needs to find their rhythm – the correct balance of classes, studying, and socializing that works for them.

I also throw baking into that equation, as it’s something that ranks pretty highly on my importance list. I arrived back on campus this past Friday, and since then has been a complete whirlwind of reconnecting with friends and acquaintances, shopping for room necessities and decorating, and the worst – unpacking and organizing. It’s been extremely hectic around here, but I’m happy to say my new room is completely organized to my liking and is looking super cute thus far! [Read more...]