Brown Butter Bourbon Butter Pecan Blondies Recipe
These Brown Butter Bourbon Butter Pecan Blondies combine the rich, nutty flavor of browned butter with the deep, warming notes of bourbon and the crunch of toasted pecans. Studded with semi-sweet chocolate chunks and finished with an optional sprinkle of flaky sea salt, these blondies are a decadent twist on a classic treat, perfect for dessert or an indulgent snack.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 39 minutes
- Yield: 16 blondie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins
- 1/4 cup toasted pecans, roughly chopped
- 6 ounces semi-sweet chocolate, chopped into chunks
Optional
- Flaky sea salt, for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, lightly spray the parchment and any exposed pan area with non-stick spray, and set aside.
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter until it turns golden brown and releases a nutty aroma. Watch closely to avoid burning. Remove from heat and allow it to cool slightly.
- Combine Wet Ingredients: Transfer the browned butter into a large heatproof mixing bowl. Whisk in the packed light brown sugar until well combined. Stir in the bourbon and vanilla extract. Then add the egg and additional egg yolk, beating everything until fully incorporated.
- Add Dry Ingredients: Using a rubber spatula, fold in the all-purpose flour, ground cinnamon, and salt. Mix gently and just until combined to avoid overmixing.
- Incorporate Add-ins: Fold in the toasted pecans and chopped semi-sweet chocolate chunks evenly throughout the batter. Scrape the batter into the prepared baking pan, smoothing the surface.
- Bake: Bake for approximately 24 minutes or until the edges are firm and golden, and the center is still slightly wobbly. This ensures a moist, chewy texture.
- Cool and Serve: Allow the blondies to cool in the pan for at least 1 hour before cutting into squares. Optionally, sprinkle flaky sea salt on top before serving to enhance the flavors.
Notes
- Make sure the butter is browned carefully; it should smell nutty but not burnt.
- Use room temperature eggs to ensure better emulsification and texture.
- Do not overmix the batter once the flour is added to keep the blondies tender.
- Letting the blondies cool fully before cutting helps them set and makes cleaner slices.
- Flaky sea salt is optional but elevates the sweet and rich flavors.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: brown butter blondies, bourbon blondies, pecan blondies, chocolate chunk blondies, baked dessert, nutty blondies
