Description
Learn how to make delicious Brown Butter Pecan Blondies. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 cup unsalted butter (to be browned)
- 2 cups packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup chopped pecans, toasted (plus extra for topping)
Substitution tips: If you don’t have pecans, walnuts or almonds work well as a substitute. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking flour blend. You can also replace the brown sugar with coconut sugar for a slightly different, earthy sweetness.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan, melt the butter over medium heat. Keep stirring as it foams and then browns—look for a golden amber color and a nutty aroma. This usually takes about 5 to 7 minutes. Be careful not to burn it. I learned this the hard way during one of my early kitchen mishaps, but the smell is a great guide.
- Once browned, immediately pour the butter into a large mixing bowl to stop the cooking process. Let it cool for a few minutes until it’s warm but not hot.
- Add the brown sugar to the browned butter and stir until combined. The mixture will be thick and glossy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing can make blondies tough, and trust me, I’ve learned that from too many “experiment” batches in my college kitchen.
- Fold in the chopped toasted pecans, reserving a handful for sprinkling on top.
- Spread the batter evenly into the prepared pan. Sprinkle the reserved pecans over the top for a beautiful finish.
- Bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake—these blondies are best when moist and chewy.
- Allow to cool completely in the pan on a wire rack before lifting out and cutting into squares. This step is key! Cutting too soon can lead to crumbly pieces, which I’ve definitely learned the hard way.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Brown Butter Pecan Blondies, recipe, cooking, food
