Brown Butter Mixture

1. Cook butter in a saucepan over medium heat, stirring frequently, until butter foams, turns brown and small brown bits form, about 5-8 minutes.
2. Transfer butter to a medium bowl and let cool slightly.
3. In the same bowl, beat together egg, brown sugar, vanilla and salt until mixture is light and falls from back on itself in a ribbon.
4. Fold in flour.

Blondie Brownie

1. Preheat oven to 350ºF. Grease a 13×9″ baking dish.
2. Lightly toast pecans on baking sheet until slightly darkened, 8-10 minutes. Let cool.
3. Whisk together baking powder, salt, and flour in a medium bowl. In a separate bowl beat together brown sugar and 1 cup butter with mixer until light and fluffy. Add eggs, one at time, and mix until pale and fluffy. Mix in vanilla.
4. On low speed mix in dry ingredients. Fold in half of toasted pecans. Batter will be thick.
5. Place 2/3 of batter into greased baking pan and spread evenly to all edges. Spread brown butter mixture over batter. Top with remaining 1/3 of batter. Sprinkle remaining pecans on top and lightly press into batter.
6. Bake until blondie is golden brown and firm, 30-35 minutes. (A tester will not come out clean).