Save Brown butter pecan blondies have become my go to treat when I want a quick dessert that feels special yet uses simple ingredients. The rich nutty flavor from brown butter and the crunch of toasted pecans make every bite satisfying. These blondies come together in one bowl and are perfect for sharing at gatherings or just cozying up with a coffee.
I made these blondies for a holiday cookie swap and came home with an empty pan and a stack of recipe requests. Now my friends ask for them even in the middle of summer.
Ingredients
- Unsalted butter: Use real butter for browning The higher fat content creates that toasty rich flavor
- Light brown sugar: This brings caramel notes and chewy texture Always pack it firmly in the cup for accuracy
- All purpose flour: Look for unbleached if possible for better depth and aroma
- Large eggs: These bind the bars and keep them tender Room temperature eggs blend best
- Vanilla extract: Choose pure vanilla for warmth and complexity
- Toasted pecans: Pick pecans that are fresh and not rancid Toasting them brings out an incredible aroma
- Kosher salt: A pinch balances the sweetness and deepens flavor
Instructions
- Brown the Butter:
- Melt all the butter in a saucepan over medium heat Stir gently as it melts Continue heating You will see it foam then sizzle Once the milk solids turn golden brown and smell nutty about five to seven minutes remove from heat and immediately pour into a large mixing bowl Let it cool until just warm not hot so it does not cook the eggs
- Mix Sugar and Eggs:
- Add the light brown sugar to the cooled brown butter Whisk until thick and glossy Make sure the mixture is smooth with no lumps Add the eggs one at a time beating well between each addition This helps create that signature chewy texture
- Add Vanilla and Dry Ingredients:
- Stir in the vanilla extract Sift the flour and salt right over the bowl Fold gently with a spatula until just combined Scrape the sides often to catch all the flour Overmixing will make the blondies tough
- Fold in Pecans:
- Roughly chop the toasted pecans Add them to the batter and fold in until evenly distributed If adding chocolate chips or sea salt do it now
- Prepare Pan and Bake:
- Line an eight inch square pan with parchment paper for easy removal Spread the batter evenly in the pan smoothing the top with a spatula Bake in a preheated three hundred fifty degree oven for twenty five to twenty eight minutes or until edges are set and center looks golden cool completely before slicing
Save I never get tired of making these because the pecans toast up golden and crisp every single time The fragrance reminds me of baking with my grandmother who always had a secret stash of pecans in her pantry These blondies bring back memories of Sunday afternoons filled with laughter and the warm scent of butter browning on the stove
Storage Tips
Cool the blondies completely before storing to maintain texture Store sliced bars in an airtight container at room temperature for up to four days or in the fridge if your kitchen is warm They freeze well Just wrap tightly and keep in a freezer bag for up to two months Thaw at room temperature whenever the craving strikes
Ingredient Substitutions
If pecans are not your thing try walnuts or hazelnuts for something different Brown butter pairs well with most nuts For a gluten free version use a cup for cup gluten free flour blend and watch the baking time a little closer Dairy free butter also works but will not have the same nutty aroma
Serving Suggestions
I love serving these warm with a scoop of vanilla ice cream for maximum gooey delight A drizzle of caramel sauce or sprinkle of flaky salt turns them into an impressively decadent dessert Try cutting smaller squares and packing them in lunch boxes for a sweet midday treat
Cultural Notes
Blondies are said to be the original brownie predating their chocolatey cousin They have evolved into countless twists but brown butter and pecans give a classic southern feel reminiscent of dessert tables at family potlucks where everyone held their own secret recipe for the best bar cookie
Seasonal Adaptations
Swap in roasted hazelnuts or macadamia nuts for a fresh twist in the spring Add dried cranberries or chopped dried figs around the holidays for festive color and flavor Fold in chopped apple and cinnamon for an autumn spin
Success Stories
These blondies have made an appearance at countless bake sales and never last long I once made a double batch for my daughters soccer team and the parents ended up asking for a batch just for themselves There is just something about that caramelized edge and the soft buttery middle that people cannot resist
Freezer Meal Conversion
Let blondies cool fully before slicing Arrange in a single layer on a baking sheet and freeze firm Transfer to a resealable bag and pull out a few at a time when you are craving something sweet They taste just as good after freezing and thawing with no loss of texture
Save Enjoy these blondies on any occasion They always disappear quickly and bring smiles to everyone
Kitchen Help
- → How does brown butter enhance flavor?
Brown butter delivers a deep nutty aroma and caramel undertones, enriching texture and taste in baked goods.
- → Should pecans be toasted before adding?
Toasting pecans boosts their flavor and crunch, making each bite more aromatic and satisfying.
- → What type of pan is best for baking?
An 8x8-inch metal or glass pan works well to achieve crisp edges and a chewy center for the bars.
- → Can the bars be made ahead?
Yes, they stay fresh for up to four days when kept in an airtight container at room temperature.
- → How can I serve these bars?
Serve warm or at room temperature; pairing with ice cream or coffee enhances the nutty sweetness.
- → Can other nuts be substituted for pecans?
Walnuts or hazelnuts work well as alternatives, each bringing their own signature flavor and texture.