These Brown Butter Pecan Blondies are rich and chewy with a nutty flavor that makes your taste buds dance! The warm brown butter adds a delicious twist that you won’t forget.
Honestly, I can’t resist their gooey goodness! I love to serve them warm with a scoop of ice cream. It’s like a hug in dessert form! 🍦
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is the star here! It adds a nutty flavor that makes these blondies special. If you’re out of unsalted butter, you can use salted butter and just reduce the salt a bit.
Pecan Halves: Pecans add crunch and flavor. If you don’t have pecans, walnuts or almonds work well as substitutes. I personally love pecans for their buttery taste!
Brown Sugar: Light brown sugar gives that classic blondie sweetness. If you’re looking for a deeper flavor, you could use dark brown sugar, but they may turn out slightly richer, which isn’t a bad thing!
Semisweet Chocolate Chips: These add a delicious chocolatey touch. If you prefer, use milk chocolate or even white chocolate chips for a different flavor. Dark chocolate chips are also a nice choice if you like a more intense chocolate flavor.
How Do I Brown Butter Perfectly?
Brown butter is all about patience and attention! Here’s how to do it right:
- Use a light-colored pan—this helps you see the color change of the butter.
- Start with medium heat and keep your eye on it as it melts. Swirl occasionally to prevent burning.
- Once it foams, the magic begins! After a few minutes, it will turn a golden brown and smell nutty—you want this aroma.
- Remove from heat immediately to avoid overcooking. Let it cool slightly before adding to your mixture.
Brown Butter Pecan Blondies
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pecan halves, plus more for topping
- 1 cup semisweet chocolate chips
- Flaky sea salt for sprinkling
Time Needed:
This delightful recipe takes about 15 minutes of prep time and an additional 25-30 minutes to bake. You’ll want to let the blondies cool completely before cutting into them, which may take another 20-30 minutes. So, you’re looking at about an hour total from start to finish, plus cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, making sure to leave some overhang on the sides. This will help you lift the blondies out once they’re baked!
2. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep an eye on it as it melts. Swirl the pan now and then until the butter foams and transforms into a golden brown color with a lovely nutty smell—this should take about 5-7 minutes. Once it’s browned, remove it from heat and let it cool just a little.
3. Mix the Batter:
In a large bowl, whisk the browned butter with the brown sugar until smooth and well combined. Then, add the eggs one by one, mixing well after each addition before stirring in the vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This will help prevent clumps in your batter.
5. Bring It All Together:
Now, slowly add your dry mix to the wet mixture, stirring gently until just combined. Remember, you don’t want to overmix—some lumps are okay!
6. Add Pecans and Chocolate Chips:
Gently fold in the pecan halves and chocolate chips. Set aside a few of each for topping later.
7. Bake:
Spread the batter evenly into your prepared baking pan. Top with the reserved pecans and chocolate chips, pressing them lightly into the surface. Finish with a sprinkle of flaky sea salt for that perfect sweet-salty balance!
8. Cool and Slice:
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with some moist crumbs. Let the blondies cool in the pan for about 20-30 minutes. Once cool, lift them out using the parchment overhang and cut them into squares.
9. Enjoy!
Serve your warm blondies and enjoy their rich, chewy, nutty goodness! They’re perfect on their own or with a scoop of ice cream on the side.
Can I Use Unsalted Butter Instead of Salted Butter?
Yes, unsalted butter is recommended for this recipe as it allows you to control the saltiness. If you only have salted butter, just reduce the amount of added salt to about 1/8 teaspoon.
What Can I Substitute for Pecans?
If you don’t have pecans on hand, walnuts or even almonds work excellently as substitutes! You can also omit the nuts altogether if you prefer a nut-free version.
Can I Freeze Leftover Blondies?
Absolutely! Let the blondies cool completely, then wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the fridge when ready to enjoy again!
How Do I Adjust the Recipe for a Larger Batch?
If you want to make a larger batch, you can double the ingredients and use a 9×13-inch pan. Just be sure to keep an eye on the baking time, as it may take a little longer!
