Brown Butter Pecan Blondies are the ultimate dessert. Rich and decadent flavor, crispy tops and edges, and chewy gooey centers. Blondies are the perfect blend between a brownie and chocolate chip cookie. The thick and chewy texture of a brownie with the flavor of an amazing cookie. Browned Butter adds a nutty flavor and lots of mix-ins (oats, toasted pecans, and chocolate chunks) make these blondies anything but boring.
Ingredients You'll Need for the Brown Butter Pecan Blondies:
- Unsalted Butter
- Dark Brown Sugar - you can use light brown sugar if it's what you have on hand, but I love the richer flavor that the dark brown sugar adds.
- White Granulated Sugar
- Whole Egg and Egg Yolk
- Vanilla Extract
- All-Purpose Flour
- Baking Powder and Baking Soda
- Kosher Salt - if you use salted butter, then you can lower the salt amount
- Rolled Oats - Also called Old Fashioned Oats or Classic Oats
- Pecans - chopped and then toasted as well. Toasting the nuts brings out their flavor and is well worth the time!
- Chocolate Chunks - you could use chocolate chips instead, but I love the big melty chocolate chunks
Tips to Brown Butter!
Browning Butter is a simple process, BUT can be tricky. Here are my best tips to have success!
- The #1 tip is to watch the butter closely! It can go from perfectly browned to burnt quickly.
- Use a light colored pan! This makes it easier to see the color.
- Chop your butter into chunks. This aids in even melting.
- If you think your butter is burnt (some of the specks will be black and it will have a slightly burnt smell), then start over. Seriously. It will give your cookies an off flavor.
- Finally, Keep extra butter on hand! (just in case your batch burns…
Looking for other recipes to use Browned Butter?
- Brown Butter Almond Shortbread Cookies
- Brown Butter Sugar Cookies
- Gooey Chocolate Shortbread Bars
- Brown Butter Rice Krispie Treats
How to Toast the Pecans:
- Add the pecans to dry skillet in a single layer over low-medium heat.
- Cook, stirring occasionally for about 5-7 minutes until the nuts are lightly golden and fragrant. Be careful as they can burn quickly.
- Toasted nuts can be stored in an airtight container at room temperature for about a week, so feel free to toast in advance!
Recipe
Brown Butter Pecan Blondies
Brown Butter Pecan Blondies are the ultimate dessert. Rich and decadent flavor, crispy tops and edges, and chewy gooey centers. Browned Butter adds a nutty flavor and lots of mix-ins (oats, toasted pecans, and chocolate chunks) make these blondies anything but boring.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 15 bars
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- ¾ cup unsalted butter, divided
- 1 ¼ cups dark brown sugar
- ¼ cup white granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup rolled oats (also called old fashioned oats)
- ⅔ cups pecans (measured then chopped)
- 1 cup chocolate chunks (I prefer dark or semi-sweet chocolate)
Instructions
- First, brown the butter. Set out a heatproof bowl. In a light colored skillet or saucepan, melt half the butter over medium heat. Continue cooking, stirring, until butter begins to brown. This usually takes 3-5 minutes. It will be a nice golden, amber color. Watch the butter closely so it doesn't burn - black specks are bad! Immediately pour into bowl to cool for 30 minutes.
- While the brown butter cools, toast the pecans. Add the pecans to dry skillet in a single layer over low-medium heat. Cook, stirring occasionally for about 5-7 minutes until the nuts are lightly golden and fragrant. Be careful as they can burn quickly.
- Preheat the oven to 350 degrees F. Line a 9x13 baking pan with parchment paper, leaving a slight overhand so you can easily lift out the blondies.
- In a small bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the oats.
- In a large bowl with a hand mixer or a stand mixer with the flat beater, cream the cooled brown butter and sugars together - about 1 minute. Add the egg and the egg yolk. Beat for 1-2 minutes until combined and thickened.
- On low, mix in the dry ingredients. Stir in the pecans and chocolate chunks.
- Press blondie dough into the prepared pan. Bake for 25-30 minutes in the preheated oven until edges are golden brown and the middle is set.
- Allow to cool before lifting out of the pan and cutting into squares.
Nutrition
- Serving Size: 1 blondie
- Calories: 314
- Sugar: 26 g
- Sodium: 132.7 mg
- Fat: 16.3 g
- Carbohydrates: 39.8 g
- Fiber: 2.2 g
- Protein: 3.7 g
- Cholesterol: 49.1 mg
Katie says
I Lovedddd the brown butter in these