Pecan and Brown Butter Blondies

Instructions

1. In a small pot over medium-low heat, melt the butter. Cook until the butter starts to brown and stops foaming. Immediately pour into a glass bowl. Do not strain the brown butter. Let cool for 10 minutes.
2. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan with a strip of parchment paper, letting it hang over two sides.
3. In a bowl, whisk together the cooled brown butter with the brown sugar and eggs until smooth. Add the flour and fleur de sel. Mix until smooth. Stir in the chocolate and pecans (see note). Spread the batter out in the prepared pan.
4. Bake for 20 minutes or until a toothpick inserted in the centre of the blondie comes out with a few crumbs attached and not completely clean. Sprinkle with more fleur de sel, to taste. Let cool completely in the pan, about 2 hours.
5. Unmould the blondie. On a work surface, cut into 9 squares. The blondies will keep for 5 days in an airtight container at room temperature.