Butter Pecan Blondies With Miso Caramel Sauce Recipes

BUTTER-PECAN BLONDIES

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
• Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
• Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
• Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

MISO CARAMEL SWIRLED BROWNED BUTTER BLONDIES

Steps:

• In a heavy bottom saucepan, combine the sugar, water, and corn syrup. Stir to combine and set over medium heat.
• Let the mixture bubble and cook for 8-10 minutes, until it reaches a deep amber color.
• Then remove from the heat and immediately whisk in the heavy cream. It will sputter up, so take care and don't put your face over mixture.
• Then whisk in butter, lemon juice, miso paste, and vanilla extract.
• Let Caramel cool at room temperature for 30 minutes to thicken.
• Preheat the oven to 350 degrees F. Line an d 8 inch square pan with parchment paper. Alternatively, butter the bottom and sides.
• Brown the butter. Over medium high heat, melt the butter. It will foam and sputter. Cook for a few minutes, swirling the pan occasionally to prevent burning. The butter will foam up all at once and release a nutty aroma. Once you get that, swirl vigorously and remove from heat.
• Add the brown sugar to the butter and whisk until combined. Scrape all the brown butter bits up into the mixture. Then put mixture into a heatproof bowl.
• Add the eggs and vanilla and whisk until smooth and glossy.
• Then use a silicon spatula to mix in the flour and salt.
• Then fold in the chocolate chips.
• Smooth batter into the square pan. Then drizzle on half of caramel sauce. Use a sharp knife to swirl it around.
• Then bake for 23-26 minutes.
• Allow to cook about 30 minutes. Then drizzle on more caramel sauce before serving.

GOOEY BROWN BUTTER BLONDIES WITH PECANS

Steps:

• 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 2 1/4 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 tightly wrapped at room temperature.

BUTTER PECAN BLONDIES WITH MISO CARAMEL SAUCE

Steps:

• Begin the blondies: In medium pot, heat butter and brown sugar to boiling over medium-high heat. Boil 1 minute, stirring constantly. Transfer to refrigerator for 45 minutes.
• Preheat & toast: Preheat oven to 350°F. Measure 1/2 cup Fisher® Pecan Halves and reserve. Coarsely chop remaining pecans. Bake coarsely chopped pecans on rimmed baking sheet for 5 minutes or until lightly browned. Remove from oven and cool. Reserve 1/2 cup chopped toasted pecans for sauce.
• Prepare pan: Spray 9 x 9-inch metal baking pan with cooking spray. Line bottom of pan with parchment paper, then spray parchment with cooking spray. If using, lightly dust with Fisher® Almond Flour.
• Mix dry ingredients: Add all-purpose flour, baking powder and salt to medium bowl and whisk until well combined.
• Combine batter: Transfer cooled butter mixture to mixing bowl and add egg and vanilla. Using mixer with whisk attachment, beat on medium speed 2 minutes or until light, thick and pale. Add flour mixture and beat on low 30 seconds or until just combined, scraping bowl as needed. Gently fold in remaining 1-1/2 cups chopped toasted pecans.
• Finish blondies for baking: Transfer batter to pan and smooth batter into even layer. Sprinkle with reserved 1/2 cup (whole) pecan halves.
• Bake blondies: Transfer to oven and bake 22 to 24 minutes or until toothpick inserted in center of pan comes out clean. Transfer pan to cooling rack and allow to cool completely before turning out onto cutting board and cutting into 16 squares.
• Make the sauce: Place sugar and water in medium pot over medium-high heat. Cook 8 to 12 minutes or until mixture becomes dark golden brown, carefully swirling mixture as it cooks (do not stir).
• Finish the sauce: Remove pot from heat. While whisking carefully, gradually add cream until all cream is incorporated. Whisk in miso; then stir in reserved 1/2 cup chopped toasted pecans.
• To serve, place blondies on small plates and top each blondie with 1/2 cup vanilla ice cream. Drizzle with warm caramel sauce.