Best Big Game Dessert? You Decide

Need something tasty and impressive for your Big Game Party? Whip up a batch of these, you friends will thank you.

Gooey Brown Butter Blondies with Pecans from BonAppetit 

PUBLISHED: FEBRUARY 2015

MAKES 24

The ribbon of brown butter plays a raw cookie dough role in the center of these 

For the Brown Butter Mixture part

½ cup (1 stick) unsalted butter

1 large egg

¾ cup (packed) light brown sugar

1 teaspoon vanilla extract

½ teaspoon kosher salt

⅓ cup all-purpose flour

For the Blondie Part

1 cup (2 sticks) unsalted butter, room temperature, plus more

2¼ cups all-purpose flour, plus more

1½ cups pecans, coarsely chopped

1½ teaspoons baking powder

1½ teaspoons kosher salt

1¾ cups (packed) light brown sugar

2 large eggs

1 teaspoon vanilla extract

Preparation

Brown Butter Mixture

Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.

Blondie

Preheat oven to 350°. Butter a 13x9” baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes. Let cool.

Whisk baking powder, salt, and 2¼ cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla. Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.

Bake until blondie is golden brown and firm (a tester will not come out clean), 30–35 minutes. Let cool before slicing. Serve with ice cream.

Do Ahead: Blondies can be made 1 day ahead. Store in an airtight container