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Breaking Bread: Brown Butter and Pecan Blondie Bars

Jun 30, 2016 02:49PM ● Published by Jason Huddle

Breaking Bread: Brown Butter and Pecan Blondie Bars

cabarrus magazine is happy to feature CHEF SKYLER BAILES. he WILL BE BRINGING

ONE OF HIS OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

 

Brown Butter and Pecan Blondie Bars

 

Ingredients

Dough:

16 ounces brown butter

3 cups brown sugar

6 whole large eggs, plus 2 egg yolks

1 Tbsp. Vanilla extract

4 cups sifted all-purpose flour

2.5 cups chopped pecans

1.5 tsp. fine salt

Icing:

4.5 cups powdered sugar

2 cups brown butter

1 tsp. fine salt

 

Directions

In a mixing bowl, combine brown butter and brown sugar. Mix until smooth. Add whole eggs and two additional egg yolks, vanilla and salt. Mix until well blended. Add flour. Mix on low speed until combined. Fold pecans into mixture.

Grease a 9” x 13” pan and press dough evenly into pan. Bake at 350ºF. for 18 to 20 minutes until edges and top are golden brown. The center will be slightly undercooked. Let cool for one hour. Combine all icing ingredients and mix well. Spread evenly on top, cut, serve and enjoy!

Photo By: Jason Huddle

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