Salted Caramel Chocolate Pecan Brown Butter Blondies

Ashley Manila

Thick and Chewy Brown Butter Blondie Bars are loaded with chocolate chips, gooey salted caramel, and crunchy pecans! These are easy to make and taste incredible.

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Prep Time 10

Cook Time 35

Total Time 45

Servings 1 9x13" Tray of Blondies; about 12 large blondies

Ingredients

1 cup (8 ounces; two sticks) unsalted butter, browned
2 cups dark brown sugar, packed
2 large eggs, at room temperature
1/2 teaspoon fine sea salt, table salt, or kosher salt
2 cups all-purpose flour
1 teaspoon baking powder
1 1/4 cups semi-sweet or dark chocolate chips
1 1/4 cups Rolos (or any chocolate covered soft caramel candy you'd like to use), unwrapped and cut in half
1 cup pecans, diced
1 teaspoon flaky sea salt (I used Maldon Sea Salt; it's the best)

Instructions

Preheat oven to 350 degrees (F). Line a 9" x 13" pan with parchment paper; lightly grease the paper and set aside.
Melt the butter in a medium-sized saucepan over medium heat; continue cooking, stirring occasionally, until the butter takes on a golden brown color and smells slightly nutty; remove from heat at once. Stir in the brown sugar, and whisk well to combine.
Quickly pour the brown butter-sugar mixture into a medium-sized bowl; whisk in eggs, one at a time, beating well after each addition. Stir in the salt, flour, and baking powder, mixing just until combined. Fold in 1 cup of the chocolate chips, 1 cup of the rolos, and 3/4 cup of the pecans.
Spread the mixture evenly in the pan, then sprinkle the top with remaining chocolate chips, rolos, and pecans. Bake the blondies for 18 minutes, then cover the pan with aluminum foil and bake for another 15 minutes, or until they're light brown on the edges and top. Carefully remove them from the oven and cool completely before cutting.

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