Brown sugar vanilla blondies
Chewy American brown sugar and vanilla squares with pecans in the batter and on top.
Active time20 min
Cooking40 min
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 118 g unsalted butter
- 3 cold large eggs, size L
- 5 ml cold water
- 10 ml vanilla extract
- 180 g plain wheat flour
- 168 g pecans
- 1 tsp baking powder
- 1 tsp fine salt
- 426 g soft brown sugar
Preparation
Heat the conventional oven to 180 °C. Grease a metal 33 × 23 cm tin with 5 g butter. Gently heat the remaining 113 g with brown sugar and salt in a saucepan for about 5 minutes until butter melts. Stir. It will still look like grainy wet sand. Remove from heat and transfer to a heatproof bowl.
118 g unsalted butter1 tsp fine salt426 g soft brown sugar- oven
- metal tin
- brush
- saucepan
- spoon
- heatproof bowl
Chop the pecans. Whisk in cold eggs one at a time until each is absorbed, then vanilla. Mix flour and baking powder, incorporate without dry pockets, then add 113 g pecans. Spread with a spatula dampened with the 5 ml water and scatter the remaining 55 g pecans. Bake for about 35 minutes at 180 °C, checking from 30 minutes. Look for a shiny top and moist crumbs on a skewer without raw batter.
3 cold large eggs, size L5 ml cold water10 ml vanilla extract180 g plain wheat flour168 g pecans1 tsp baking powder- whisk
- bowl
- spatula
- metal tin
- oven
- skewer
- knife
Cool completely on a rack for about 90 minutes, then cut into about 24 small squares.
- rack
- knife
- board
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration