🤎 Brown Butter Pecan Blondies — The Chewy, Nutty Bar You Didn’t Know You Needed
If you like brownies but crave something nuttier, sweeter, and a little more buttery, brown butter pecan blondies will change your snack game. I tried these after a midnight baking impulse and haven’t bought a boxed mix since. Trust me—you’ll want to make a pan and hide it from yourself. 😉
⚡ Quick Snapshot
- Prep: 15 minutes
- Bake: 22–28 minutes
- Yield: 9–12 bars (8×8 pan)
- Difficulty: Easy — but don’t skip the brown butter
- Keywords: brown butter pecan blondies, blondie recipe, chewy blondies, pecan blondies
🍯 Flavor Power Table: What Makes These Blondies Work
| Ingredient | Superpower | Why You’ll Love It |
|---|---|---|
| Brown butter | Nutty, caramel depth | Adds brown-sugar-like richness without extra sugar |
| Brown sugar | Moistness & chew | Keeps blondies dense and chewy |
| Pecans | Crunch + toasty flavor | Contrast to soft interior |
| Vanilla | Aroma booster | Simple, powerful flavor lift |
🛒 Ingredient Lineup (Simple & Honest)
| Item | Purpose | Amount |
|---|---|---|
| Unsalted butter (for browning) | Flavor base | 10 tbsp (1 1/4 sticks) |
| Brown sugar (packed) | Sweetness + chew | 1 cup |
| Granulated sugar | Light sweetness & structure | 2 tbsp |
| Egg | Binder, structure | 1 large |
| Vanilla extract | Flavor lift | 1 tsp |
| All-purpose flour | Body | 1 cup |
| Salt | Balance sweetness | 1/4 tsp |
| Baking powder | Slight lift | 1/2 tsp |
| Chopped pecans | Texture | 3/4 cup (toasted if you like) |
Bold tip: Brown the butter slowly and watch closely—it moves from golden to perfect to burnt in seconds.
🔥 Step-by-Step Game Plan (No Drama)
- Brown the butter: Melt butter in a light-colored pan over medium. Stir, watch the foam subside, then catch the toasty brown flecks and nutty smell. Remove from heat and cool 5 minutes.
- Mix sugars & butter: Whisk the browned butter with brown and granulated sugar until smooth.
- Add egg + vanilla: Beat in the egg and vanilla until glossy.
- Fold dry ingredients: Stir in flour, salt, and baking powder just until combined—don’t overmix.
- Add pecans: Fold in chopped pecans, saving a few for the top.
- Bake: Press batter into a greased 8×8 pan. Sprinkle reserved pecans. Bake at 350°F (175°C) for 22–28 minutes until edges set and center jiggles slightly.
- Cool & cut: Cool at least 30 minutes (resist cutting hot bars). Slice into bars and serve.
🎯 Pro Tips (Because I Learned the Hard Way)
- Brown butter = flavor jackpot. Don’t rush it; swirl the pan to brown evenly.
- Use a light pan so you can see browning. Dark pans hide color and overbake.
- For extra chew, slightly underbake—they’ll firm while cooling.
- Toast pecans for 5–7 minutes at 350°F before chopping for deeper flavor.
🎨 Remix Ideas
- Salted caramel swirl: Drop caramel sauce and swirl before baking.
- Chocolate chip double-down: Add 1/2 cup dark chocolate chips.
- Maple upgrade: Replace half the brown sugar with pure maple syrup for fall vibes.
💡 Quick FAQ
Q: Can I freeze them?
A: Yes. Wrap bars tightly and freeze up to 2 months. Thaw on the counter.
Q: Want them nut-free?
A: Swap pecans for toasted oats or sunflower seeds, or just double the chocolate chips.
🏁 Final Bite
These brown butter pecan blondies balance toasty, caramelized brown butter with chewy, buttery batter and crunchy pecans. They bake fast, travel well, and make you look like a dessert wizard with minimal effort. So yeah, if you’ve been sleeping on blondies, now’s the time to wake up and make a pan. You’ll thank yourself later. 😉
