Brown Butter Pecan Blondies
Pecan Blondies
Chewy brown butter blondies packed with toasted pecans, vanilla, and a deep caramel-like flavor.
Brown butter gives these pecan blondies their warm, nutty backbone. The milk solids toast in the pan until fragrant, then melt into brown sugar for a batter that tastes like caramel without requiring a separate sauce.
Toasted pecans keep the bars from feeling too sweet. They add crunch around the edges and a rich, buttery flavor that matches the brown butter instead of competing with it.
The batter comes together by hand, so there is no need to pull out a mixer. A short rest after browning the butter keeps the eggs from scrambling and helps the sugar dissolve into a glossy, chewy base.
For the cleanest slices, let the blondies cool fully before cutting. The center will finish setting as it cools, leaving bars with crisp edges, soft middles, and pockets of toasted pecan in every bite.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F. Line an 8-inch square baking pan with parchment, leaving an overhang on two sides.
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2
Spread the pecans on a small baking sheet and toast for 6 to 8 minutes, stirring once, until fragrant and slightly darker. Let them cool while you make the batter.
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3
Melt the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the foam subsides and the milk solids turn deep golden brown, 5 to 7 minutes.
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4
Pour the brown butter, including the browned bits, into a large bowl. Cool for 8 to 10 minutes, then whisk in the brown sugar and granulated sugar until glossy.
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5
Whisk in the eggs one at a time, then whisk in the vanilla until the batter looks smooth and slightly thickened.
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6
In a separate bowl, stir together the flour, fine sea salt, and baking powder. Fold the dry ingredients into the butter mixture just until no dry streaks remain.
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7
Fold in the toasted pecans, then spread the batter evenly in the prepared pan. Sprinkle lightly with flaky salt.
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8
Bake for 24 to 28 minutes, until the edges are set, the top is shiny and crackly, and a toothpick inserted near the center comes out with moist crumbs. Cool completely before lifting out and slicing into 16 squares.
Ingredients
- Unsalted Butter:3/4 cup
- Pecan Halves, roughly chopped:1 cup
- Light Brown Sugar, packed:1 1/4 cups
- Granulated Sugar:1/4 cup
- Large Eggs:2
- Vanilla Extract:2 teaspoons
- All-Purpose Flour:1 1/2 cups
- Fine Sea Salt:3/4 teaspoon
- Baking Powder:1/2 teaspoon
- Flaky Salt for finishing:as needed
Tips & Notes
- Use a light-colored pan for browning butter so you can see the milk solids change color.
- Do not overbake; the center should still carry a few moist crumbs when tested.
- For extra neat edges, chill the cooled slab for 20 minutes before slicing.
