These Brown Butter Pecan Blondies are a gorgeous treat! They have a rich, nutty flavor thanks to the browned butter and crunchy pecans that make every bite special.
I can’t resist these sweet squares, especially when they come warm out of the oven. A scoop of vanilla ice cream on top? Yes, please! 🍦
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is key here! It adds a nutty flavor. If you’re short on butter, you can use coconut oil for a dairy-free version, but the taste will be different.
Brown Sugar: Light brown sugar gives sweetness and moisture. If you prefer, you can use dark brown sugar for a richer flavor or even white sugar, but the texture and taste will vary slightly.
Pecans: These are wonderful for crunch! If you’re allergic or don’t have any, walnuts or almonds can work in a pinch. Just remember that they’ll give a different taste!
Flour: All-purpose flour is standard, but for a gluten-free option, try almond flour or a gluten-free all-purpose blend. Just remember that the texture might differ a bit.
Chocolate Chips: These are optional but delicious! You could swap for white chocolate chips or skip them altogether for an even richer pecan flavor.
How Do I Get My Butter Perfectly Browned?
Browning butter is essential for these blondies. It adds depth! Here’s how to get it just right:
- Use a heavy-bottomed saucepan for even heating.
- Heat the butter on medium, stirring constantly. Look for it to start bubbling.
- Watch carefully! Once it turns a golden brown with a nutty aroma, remove it from heat. Don’t let it burn, or you’ll lose that rich flavor!
Let the butter cool slightly before mixing to prevent scrambling the eggs later on!
How to Make Brown Butter Pecan Blondies
Ingredients You’ll Need:
For the Blondies:
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans, plus extra whole pecans for topping
- 1 cup semi-sweet chocolate chips (optional)
For Topping:
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe will take about 15 minutes to prep, and then 25-30 minutes to bake. It’s best to let your blondies cool in the pan for about 30 minutes before cutting into squares. So, total time is around 1 hour, including cooling!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, letting some parchment hang over the sides for easy removal later. If you don’t have parchment, just lightly grease the pan with butter or cooking spray.
2. Brown the Butter:
In a medium saucepan, melt the unsalted butter over medium heat, stirring constantly. Keep cooking it until it starts to bubble and turns golden brown, about 5-7 minutes. You’ll know it’s done when it smells nutty! Remove from heat and let it cool for a few minutes.
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the browned butter and light brown sugar. Whisk them together until the mixture is smooth. Now, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is mixed well together.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This will help to make sure the baking powder is evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix! Then, fold in the chopped pecans and the chocolate chips, if you’re using them.
6. Bake the Blondies:
Spread the batter evenly into the prepared pan. If desired, arrange whole pecans on top, pressing them down lightly into the batter. Place the pan in the oven and bake for 25-30 minutes. The edges should be golden, and a toothpick inserted into the center should come out with a few moist crumbs.
7. Finish and Cool:
Once baked, remove the blondies from the oven and sprinkle with flaky sea salt while they are still warm. Let them cool completely in the pan (about 30 minutes) before lifting them out with the parchment paper and slicing into squares.
Now dig in and enjoy your delicious, rich Brown Butter Pecan Blondies! They are perfect for sharing, or keeping all to yourself!
Can I Use Margarine Instead of Butter?
While margarine can work in a pinch, the flavor and texture will differ. Butter gives the blondies that rich, nutty taste that’s essential for brown butter recipes. If you can, stick with unsalted butter!
Can I Use Different Nuts?
Absolutely! If you don’t have pecans, try walnuts or almonds instead. You could even skip the nuts entirely for a nut-free version if needed. Just keep in mind that different nuts have different flavors and textures.
What If I Don’t Have Flaky Sea Salt?
No worries! If you don’t have flaky sea salt, coarse kosher salt or even regular table salt will work. Just use a little less, as table salt can be saltier than flaky varieties.
How Should I Store Leftovers?
Store any leftover blondies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them or freeze them. Just make sure to wrap them well to prevent freezer burn!
