- 8 tablespoons (4 ounces) unsalted butter, cut into cubes, plus more for the baking dish
- 1 cup firmly packed light brown sugar
- pinch of salt
- 1 large egg, lightly beaten
- ½ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 6 ounces 41% milk chocolate, broken into 1-inch pieces
- 1 cup toasted pecans
Fans of milk chocolate sometimes feel slighted by all the attention we give to dark chocolate. This recipe, a wonderful combination of brown sugar, butter, and milk chocolate, really does justice to the flavors in our milk chocolate. We like these blondies better than any we’ve tasted – it’s just coincidence that they’re also the easiest to make.
Position a rack in the lower third of the oven and preheat the oven to 350°F.
Cut a 9 by 17-inch piece of parchment paper. Lightly butter the bottom of a 9 by 9 by 2-inch baking pan. Line it with the parchment, allowing it to extend evenly over the two short ends of the pan. Butter the parchment including the paper on the sides of the pan.
Place the brown sugar in a large bowl, and set aside.
In a small saucepan, melt the butter over low heat. Tilt the pan occasionally and watch the butter carefully. It will sizzle at first. After about 5 minutes, the solids will separate from the fat and turn a light brown color.
When the butter develops a toasty, nutty aroma, remove the pan from the heat and pour the butter over the brown sugar. Add the salt and stir. Don’t worry if the mixture looks somewhat separated or oily at this point. Add the egg and vanilla. Beat until smooth. Add the flour and gently mix until just combined.
Pour the batter into the prepared pan. Bake for 10 to 15 minutes, or until the batter is shiny and a skewer inserted in the center of the pan comes out clean. Remove the pan from the oven and sprinkle the chocolate pieces evenly over the top of the blondies. Return to the oven for 30 seconds to 1 minute, just until the chocolate softens. Transfer the pan to a cooling rack, and quickly spread the chocolate in an even layer over the top. Sprinkle with the nuts.
Let cool for 10 minutes on a cooling rack. Remove the blondies from the pan, using the parchment paper “handles”, and cool completely on the rack.
Cut the blondies into 1½ by 3-inch bars.