Print

Rich Brown Butter Pecan Blondies: 1 amazing recipe

Brown Butter Pecan Blondies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These brown butter pecan blondies are a warm, nutty, and incredibly delicious treat, perfect for any occasion, especially during the fall season. They offer a rich flavor profile with a chewy texture and the delightful crunch of toasted pecans.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
  2. In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a rich golden brown and smells nutty. This is brown butter. Remove from heat immediately.
  3. In a large bowl, whisk together the brown butter and granulated sugar until well combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fold in the toasted chopped pecans.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  10. Let the blondies cool completely in the pan before cutting into squares.

Notes

  • Toasting the pecans enhances their flavor and texture. You can toast them in a dry skillet over medium heat for a few minutes until fragrant, or spread them on a baking sheet and toast in the oven for about 5-7 minutes.
  • For a richer flavor, you can add a pinch of cinnamon to the dry ingredients.
  • Allowing the blondies to cool completely will make them easier to cut and prevent them from crumbling.

Nutrition