Brown Butter Mix - 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 mix is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.
Blondie - Preheat over to 350. Butter a 13x9 baking dish and dust with flour, or line with foil. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened, about 8-10 minutes. Let cool.
Whisk baking powder, salt and flour in a medium bowl. Using an electric mixer on a medium high speed, beat brown sugar and 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 2/3 batter into 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.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 92 (24%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 54.4mg||17 %|
|Sodium 155.5mg||5 %|
|Potassium 138.6mg||4 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 63.9g|
|Protein 6.8g||10 %|
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Calories per serving: 381
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