These Brown Butter Pecan Blondies are a sweet treat with a nutty twist! The brown butter gives them a warm, toasty flavor, and the crunchy pecans add a delightful crunch. Yum!
Honestly, I can’t resist the smell of brown butter wafting through my kitchen. It’s like a warm hug! These blondies are perfect for sharing, or not. No judgment here! 😉
Making these is a breeze! Just mix, pour, and bake—it’s that easy! I love serving them warm with a scoop of vanilla ice cream on top. Heaven!
Key Ingredients & Substitutions
Unsalted Butter: The star here is browned butter, which gives a deep, nutty flavor. If you’re out of unsalted butter, you can use salted butter but reduce the added salt in the recipe.
Pecans: Pecans add a great crunch. If you’re allergic or don’t have any, walnuts or almonds can be nice alternatives. You could even leave them out for a simpler blondie!
Brown Sugar: Light brown sugar works best for a caramel flavor. For a deeper taste, dark brown sugar is a good substitute. Just note that it may make your blondies a bit denser.
Flour: All-purpose flour is standard. If you’re looking for gluten-free options, use a 1:1 gluten-free flour blend, which should yield great results.
Chocolate Chips: They’re optional, but I think they’re a nice touch! You can swap them for white chocolate chips or butterscotch chips if you want a different flavor.
How Do You Get Perfectly Browned Butter?
Browned butter is a key element for this recipe, but it can be tricky. Here’s how to get it just right:
- Start with medium heat and keep an eye on it! Swirl the pan gently to help it cook evenly.
- Once the butter starts to foam, it’s getting close. Watch for a golden brown color and a nutty aroma—this usually takes about 5-7 minutes.
- Remove it from the heat promptly to avoid burning. Let it cool slightly before mixing it with sugar to prevent cooking the eggs.
Getting that brown butter aroma is magical—you’ll love it!
How Do You Know When the Blondies Are Done?
It’s important not to overbake. The edges should look set, but the center can be slightly soft. Here’s what to check:
- After 25 minutes, do the toothpick test—insert it into the center. It should come out with a few moist crumbs but not wet batter.
- If it’s still wet, let it bake in 2-3 minute increments. Once done, let them cool completely in the pan so they can set.
Perfectly baked blondies will be soft and chewy in the center!
Brown Butter Pecan Blondies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 1 cup chopped pecans (plus extra pecan halves for topping)
- 1/2 cup chocolate chips or chunks (optional)
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and 25-30 minutes to bake. Be sure to let the blondies cool completely before cutting them, which will take another 20-30 minutes. So, plan for around an hour total from start to finish, including cooling time!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it with cooking spray or butter. This will help the blondies come out easily after baking.
2. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep an eye on it as it melts, swirling the pan occasionally. You want to let it cook until it foams up, turns golden brown, and gives off a nutty aroma—this should take about 5-7 minutes. Be careful to not let it burn! Once it’s browned, remove it from heat and let it cool slightly while you prepare the other ingredients.
3. Mix Wet Ingredients:
In a large mixing bowl, pour in the browned butter and add the brown sugar. Using a whisk, mix until the mixture is smooth and well combined. Then, add in the eggs one at a time, whisking well after each addition. Finally, stir in the vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, salt, and baking powder until well mixed. This step ensures the baking powder is evenly distributed throughout the flour.
5. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to over mix; it’s okay if a few streaks of flour are still visible.
6. Fold in Pecans and Chocolate Chips:
Now it’s time to add the chopped pecans and optional chocolate chips. Gently fold them into the batter until evenly distributed.
7. Pour and Decorate:
Pour the batter into the prepared pan, spreading it out evenly. Press some pecan halves decoratively on top for an added touch. It will look nice and be even tastier!
8. Bake:
Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know they’re done when the edges are set and the center feels slightly soft to the touch. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
9. Cool and Serve:
Let the blondies cool completely in the pan—this helps them set perfectly. Once cooled, cut them into squares, sprinkle a bit of flaky sea salt on top, and serve! They’re delicious on their own or with a scoop of vanilla ice cream for an extra treat.
Enjoy your delicious Brown Butter Pecan Blondies—rich, chewy, and a bit nutty! Perfect for any occasion!
Can I Use Salted Butter Instead of Unsalted Butter?
Yes, you can use salted butter, but be sure to reduce the added salt in the recipe to balance the flavors. Start with a 1/4 teaspoon of salt instead of the 1/2 teaspoon and adjust to taste!
How Should I Store Leftover Blondies?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. If you want to keep them longer, wrap them individually and freeze for up to 3 months!
Can I Replace the Pecans with Another Nut?
Absolutely! If you’re not a fan of pecans or have a nut allergy, you can substitute them with walnuts, almonds, or even leave them out altogether. Just add some extra chocolate chips for sweetness if you do!
Why Are My Blondies Too Dry?
If your blondies turn out dry, it might be due to overbaking. Make sure to check them a few minutes before the 25-minute mark. They should be slightly soft in the center; they will continue to firm up as they cool.