brown butter graham cracker blondies

brown butter graham cracker blondies

These brown butter graham cracker blondies are the perfect marriage between cookies and brownies.

Living and working in Silicon Valley means I’m spoiled with free food at work. I appreciate the blessing of not packing a daily lunch but choose to eat dinner at home [because I love to cook].

brown butter graham cracker blondies recipe
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Even though I eat most meals at home, I get an abundance of recipe ideas from the inventive menus my company circulates. Kenny, who works at Google, contributes to my recipe idea bank by bringing home samples or texting me photos of creative fare.

Kenny recently brought home a sample dessert that Google chefs called a “7 layer bar”. The bar was a cross between a cookie and a blondie, with oats, chocolate chips, and flakes of coconut on top.

I reverse engineered the recipe, as I often do, by tasting the bar and noting different flavors and textures. The nuanced flavor of honey graham crackers piqued my interest and I began experimenting.

Grinding graham crackers into a powder added a distinct flavor and gave the blondies a crumbly texture that emulated the “7 layer bar”. To elevate the warmth of graham crackers, I used nutty whole wheat flour and browned butter, adding welcomed toffee flavors.

I tested different batches with various mix-ins and settled on simple pecans and chocolate chips. You can add flaked coconut to the top of these blondies but my taste-testers preferred the texture without coconut. I hope you enjoy these brown butter graham cracker blondies and get a taste of the tech startup lifestyle.

other cookie/brownie recipes:

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brown butter graham cracker blondies

brown butter graham cracker blondies


  • Author: Sepideh Esmaili Campos

Description

Brown butter graham cracker blondies with pecans and chocolate chips. A cross between a cookie and a blondie made with wholesome whole wheat flour. 


Ingredients

Scale
  • 1 sleeve of honey graham crackers (9 crackers)
  • ¾ cup whole wheat flour
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • 8 tablespoons unsalted butter
  • ¾ cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup roasted pecans, chopped (plus extra for topping)
  • ¾ cup semisweet chocolate chips (plus extra for topping)
  • (can also use dark chocolate chunks and walnuts in lieu of the pecans and chocolate chips)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line an 8-inch square baking dish with parchment paper or aluminum foil (use two strips of paper or foil, arranged perpendicular to each other with an inch hanging over the edges to create a sling for easy blondie removal).
  3. Place graham crackers in a food processor and grind until completely powdered.
  4. Combine flour, graham cracker powder, baking powder, and salt in a medium bowl.
  5. Place butter in a skillet and melt over medium heat, swirl and heat the butter until it browns and smells nutty (being careful not to burn the butter), about 3 minutes.
  6. Pour the browned butter in a large bowl and add the brown sugar. Mix to fully combine.
  7. Add the eggs and vanilla to the sugar, whisk really well. Whisking at this stage adds air into the eggs which creates the shiny, crackly crust we love in brownies and blondies!
  8. Sprinkle the flour mixture over the sugar and fold to combine. Don’t over work. Too much folding at this stage develops gluten in the flour which can lead to tough blondies.
  9. Fold the pecans and chocolate chips into the batter.
  10. Pour into prepared baking dish, top with extra pecans and chocolate chips.
  11. Bake until the center is set, the top is shiny and a toothpick inserted in the middle comes out with few moist crumbs attached, about 25-30 minutes.
  12. Let the blondies cool in pan for 30 minutes, remove and cut into squares and enjoy.
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5 Comments

  1. Yummy!! Have you tried making these into individual cookies? I’m thinking it shouldn’t be a problem.

    1. Hi Renee, I haven’t tried making these into individual cookies yet. If you let the dough chill in the refrigerator for at least an hour, it should work pretty well!

  2. Do you have a weight measurement for the graham crackers/crumbs? (different sized crackers depending on brand and would like the option of using crumbs I already have on hand if possible) Thanks!

    1. Hi Lisa, Thanks for the question. Sure! The 9 graham crackers will be about 33.75 grams. You can round up to 34 grams if that’s easier. I hope this helps!

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