Butterbeer Brown Butter Blondies with Toasted Pecans (Inspired by Harry Potter

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Almond extract
  • 3/4 cup Brown sugar, light lightly packed
  • 1/8 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Pecans, toasted and coarsely chopped

• Dairy

  • 10 tbsp Butter
  • 1/2 tsp Butter extract

• Beer, Wine & Liquor

  • 1/4 tsp Rum extract

Found on anediblemosaic.com

Description

Ingredients

• 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

Directions

• 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.
• 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.
• 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).
• Cool completely before cutting.