Introduction

These Brown Butter Bourbon Butter Pecan Blondies combine rich, nutty flavors with a hint of warm bourbon for a truly indulgent treat. Soft and chewy with pockets of melted chocolate and toasted pecans, they’re perfect for sharing or enjoying with a cup of coffee.

The image shows several square blondies arranged on a white marbled surface covered with parchment paper. Each blondie has one thick layer with a golden brown, slightly cracked top texture embedded with large chunks of melted dark chocolate that glisten and spread slightly over the edges. Scattered across the surface and partly embedded in the blondies are whole pecan halves with a warm reddish-brown, slightly shiny texture. The blondies are sprinkled with coarse flaky salt, adding a contrast in texture and a slight shimmer. The composition is close-up, emphasizing the gooey, rich, and crunchy details. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces unsalted butter, melted until browned
1 cup light brown sugar, firmly packed
2 and 1/2 tablespoons bourbon
1 teaspoon vanilla extract
1 large egg plus 1 egg yolk, at room temperature
1 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup toasted pecans, roughly chopped
6 ounces semi-sweet chocolate, chopped into chunks
Flaky sea salt, for sprinkling (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly spray the parchment and any exposed pan edges with non-stick spray. Set aside.
Step 2: In a medium saucepan over medium heat, melt the butter until it turns browned and fragrant, being careful not to burn it. Remove from heat and allow to cool slightly.
Step 3: Scrape the browned butter into a large heatproof bowl. Whisk in the light brown sugar until well combined, then stir in the bourbon and vanilla extract.
Step 4: Add the egg and egg yolk to the mixture, beating until everything is fully incorporated.
Step 5: Fold in the all-purpose flour, ground cinnamon, and salt using a rubber spatula. Stir gently until just combined.
Step 6: Fold in the toasted pecans and chopped semi-sweet chocolate chunks.
Step 7: Pour the batter into the prepared baking pan and spread evenly. Bake for 24 minutes, or until the edges are firm and golden brown, and the center still has a slight wobble.
Step 8: Allow the blondies to cool completely in the pan for at least 1 hour. Before serving, sprinkle with flaky sea salt if desired, then cut into squares.

Tips & Variations

For a boozy kick without the heat, substitute bourbon with vanilla or almond extract.
Use toasted walnuts instead of pecans for a different nutty flavor.
Try adding white chocolate chunks for a sweeter variation.
Make sure your eggs are at room temperature to ensure smooth mixing.
If you prefer a stronger bourbon flavor, add an extra tablespoon but reduce flour slightly to keep texture balanced.

Storage

Store leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to soften before serving.

How to Serve

A close-up image of a square blondie with a golden-brown top layer showing a slightly cracked, crumbly texture. The blondie has several chunks of melted dark chocolate and whole pecan halves embedded on the surface. There is a light sprinkle of coarse salt scattered on top, adding contrast to the warm tones. The blondie is resting on crinkled parchment paper placed on a white marbled surface, and part of a woman's hand is seen holding a piece in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the bourbon?

Yes, you can leave out the bourbon if you prefer. Substitute with an equal amount of vanilla extract or simply omit it; the blondies will still be delicious but with less depth of flavor.

How can I tell when the blondies are done?

Look for golden, firm edges and a center that is just slightly wobbly but not liquid. The blondies will continue to set as they cool, ensuring a soft and chewy texture.