Blonde Brownies
This sweet and irresistible Blonde Brownies recipe features blondies studded with white chocolate chips and packed with crunchy pecans.
Servings: 12 servings
Ingredients
- ⅔ cup unsalted butter, melted
- 2 large large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1½ cups light brown sugar
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup white chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 325°F. Grease a 9x13-inch baking dish with a small amount of butter, ensuring an even coating. Set the prepared dish aside.
- In a separate container, melt the butter and allow it to cool slightly.
- In a large mixing bowl, use a whisk to beat the eggs until achieving a smooth consistency. Add in the light brown sugar and vanilla extract; whisk to incorporate. Gradually add the slightly cooled melted butter, continuing to whisk until smooth.
- Add the flour, cornstarch, baking soda, and salt to the wet mixture. Whisk the ingredients together until just combined, making sure not to overmix.
- Gently fold the white chocolate chips and chopped pecans into the batter until evenly distributed.
- Pour the batter into the baking dish.
- Bake in the preheated oven for about 25 to 30 minutes or until the blondies are golden and a skewer inserted in the middle comes out mostly clean. Remove from the oven and let the blondies cool completely before slicing (2 to 3 hours or overnight).
- After the cooling period, use a knife to carefully slice the blondies into squares and serve.
Nutrition
Calories: 409kcal | Carbohydrates: 50g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 319mg | Potassium: 146mg | Fiber: 1g | Sugar: 36g | Vitamin A: 386IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1mg
