Ingredients
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup chopped pecans (optional)
- 1/4 cup raisins (optional)
Feel free to substitute pecans with walnuts or omit them altogether if you prefer a nut-free version. If raisins aren’t your thing, you can swap them for chocolate chips for a sweeter twist.
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, allowing some overlap for easy removal.
- In a medium saucepan, melt the butter over medium heat. Continue to cook until it turns a golden brown and gives off a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the brown sugar and granulated sugar. Pour the browned butter over the sugars and mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the pecans and raisins.
- Spread the batter evenly in the prepared baking pan. Smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the blondies to cool in the pan before lifting them out using the parchment paper overhang.
- Once cooled, slice into squares and enjoy the delightful blend of brown butter and cinnamon!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International