Butterbeer Brown Butter Blondies with Toasted Pecans {Inspired by Harry Potter}
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Yield: 1 (8 by 8-inch) pan, about 12 servings
These Butterbeer Brown Butter Blondies with Toasted Pecans basically taste like amped up butter pecan blondies. Their flavor is spot-on and like any good blondie should be, they’re gooey-centered and completely indulgent.
  • 10 tablespoons (142 g) butter, browned and cooled slightly (see Note)
  • ¾ cup (162 g) light brown sugar, lightly packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon butter extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon rum extract (optional)
  • 1 cup (128 g) all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • 1 cup (100 g) pecans, toasted and coarsely chopped
  1. Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper so that it hangs over all 4 sides and you can just lift out the blondies.
  2. Whisk together the brown butter, brown sugar, egg, vanilla extract, butter extract, almond extract, and rum extract. Stir in the flour, salt, and nutmeg, and then fold in the pecans.
  3. Pour the batter into the prepared pan and bake until golden on the outside, but still a touch doughy in the center, about 20 to 25 minutes (be careful not to overbake, as these are best gooey in the center).
  4. Cool completely before cutting.
How to Brown Butter: If you’re not sure how to brown butter, check out this fabulous step-by-step photo tutorial on How Sweet It Is.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/butterbeer-brown-butter-blondies-with-toasted-pecans-inspired-by-harry-potter/