Description

Chewy, ultra-buttery Brown Butter Pecan Blondies with toasted pecans, rich brown sugar, and a hint of vanilla. A cozy one-bowl bar perfect for fall baking, potlucks, or quick holiday desserts.

Ingredients

1 cup (227g) unsalted butter

1 1/2 cups (300g) packed light brown sugar

1/4 cup (50g) granulated sugar

2 large eggs, room temperature

1 large egg yolk, room temperature

2 teaspoons pure vanilla extract

2 cups (250g) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon fine sea salt

1 1/2 cups (170g) toasted pecans, chopped

Optional: 1/2 cup (85g) white or dark chocolate chips

Optional: flaky sea salt for finishing

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Instructions

1. Toast pecans: Preheat oven to 350°F (177°C). Spread pecans on a sheet pan and bake for 6–8 minutes until fragrant. Cool, then chop.

2. Brown the butter: In a light-colored saucepan over medium heat, melt butter. Continue cooking, stirring, until golden with amber milk solids, 5–7 minutes. Remove from heat and cool 5 minutes.

3. Mix sugars and butter: In a large bowl, whisk browned butter with brown sugar and granulated sugar until glossy and combined.

4. Add eggs: Whisk in eggs, egg yolk, and vanilla until the mixture is thick and shiny.

5. Dry ingredients: Fold in flour, baking powder, baking soda, and salt just until no dry streaks remain.

6. Fold-ins: Stir in chopped toasted pecans and optional chocolate chips.

7. Pan: Line a 9×9-inch (23×23 cm) pan with parchment. Spread batter evenly (it will be thick).

8. Bake: Bake at 350°F (177°C) for 24–28 minutes, until the top is set and shiny with a slight jiggle in the center. A toothpick should come out with moist crumbs.

9. Finish and cool: Sprinkle flaky sea salt. Cool completely in pan, then lift out and cut into 16 squares.

Notes

Brown butter should be warm, not hot, before adding sugars. Don’t overbake—slight center jiggle yields chewier bars. For thicker bars use an 8×8 pan and add 3–5 minutes.