Brown Butter Pecan Skillet Blondie with Sea Salt Caramel Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C). Butter an 8-inch cast iron skillet generously. If your pecans are not already toasted, spread them on a baking sheet and toast in the oven for 5–7 minutes, or until fragrant.

Chop them coarsely. Measure out all ingredients before starting — the batter comes together quickly once the butter is browned. Have the white chocolate chunks and the sea salt caramel sauce ready for serving.

Instructions

Brown Butter and Batter

1. 1Brown the Butter
   In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams, then turns deep golden amber and smells nutty and toasty. Remove from heat and let cool slightly for 5 minutes.
   Look for The butter will foam, then the milk solids will turn golden brown and smell like toasted hazelnuts.
   Tip Watch closely — the butter can go from golden to burnt quickly. Remove from heat as soon as it smells nutty.
2. 2Mix the Batter
   In a mixing bowl, whisk the warm brown butter with the dark brown sugar until glossy and smooth. Add the egg, egg yolk, and vanilla bean paste, and whisk until fully combined. The mixture should look thick and shiny.
   Look for The mixture will be glossy and smooth, with the sugar dissolved into the butter.
   Tip Make sure the butter is not too hot — it should be warm but not steaming, so the eggs don't scramble.
3. 3Add Dry Ingredients
   Fold the all-purpose flour, baking powder, and sea salt into the wet mixture until just combined. Then fold in the toasted chopped pecans and white chocolate chunks. Do not overmix.
   Look for The batter will be thick and caramel-colored, with nuts and chocolate evenly distributed.
   Tip Use a spatula to fold gently, stopping as soon as no streaks of flour remain.

You'll have a saucepan of amber, nutty-smelling butter, and a glossy batter that's thick and caramel-colored, studded with pecans and white chocolate.

The batter should be smooth and hold its shape when dropped from a spoon. Take a moment to smell the brown butter — it should be deeply fragrant, like toasted hazelnuts.

Bake and Transform

4. 4Bake the Blondie
   Spread the batter into a buttered 8-inch cast iron skillet, smoothing the top. Bake at 350°F (175°C) for 22 minutes, until the edges are golden and the center is set but still fudgy.
   Look for The edges will be golden brown and the center will be slightly puffed but still moist-looking.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip The blondie will continue to set as it cools, so don't overbake if you want a fudgy center.

The skillet will emerge from the oven with golden, crispy edges and a puffed, slightly domed center. The aroma will be intensely buttery and nutty, with the sugar caramelizing around the edges. The center should look set but still moist — not wet. Let it cool for a few minutes so it sets slightly before topping.

Top and Serve

5. 5Top and Serve
   While the blondie is still warm, top with a scoop of vanilla ice cream, a shower of toasted pecans, and a generous drizzle of warm sea salt caramel sauce. Serve immediately.
   Look for The ice cream will start to melt into the warm blondie, and the caramel will pool around the edges.
   Tip Warm the caramel sauce slightly so it pours easily over the blondie.

The blondie is topped with a melting scoop of vanilla ice cream, a shower of toasted pecans, and a glossy ribbon of sea salt caramel. The caramel should pool around the edges, and the ice cream will start to melt into the warm blondie, creating a creamy, gooey contrast. Serve immediately for the full effect.

Common mistakes

One common mistake is overbaking the blondie, which makes it dry and cakey instead of fudgy. Start checking at 20 minutes and rely on visual cues. Another is adding the eggs to butter that's too hot — this can scramble them.

Let the browned butter cool for at least 5 minutes before whisking in the eggs. Also, don't overmix the batter once the flour is added; overmixing develops gluten and makes the blondie tough.

How to tell it’s done

The blondie is done when the edges are golden brown and pulling away from the skillet slightly, and the center is set but still soft — a toothpick inserted near the center should come out with a few moist crumbs, not wet batter.

The internal temperature should reach at least 160°F (71°C) to ensure the eggs are fully cooked. Remember, the blondie will continue to set as it cools, so it's better to pull it out a minute early than to overbake.

• Egg dishes: 160°F (71°C) in the thickest part