There’s something undeniably comforting about the aroma of baked goods wafting through your kitchen, especially when it carries the nutty, caramelized scent of browned butter. Brown Butter Pecan Blondies are the ultimate treat for cozy evenings at home, weekend baking adventures, or sharing with friends and family during festive gatherings. Imagine biting into a soft, chewy blondie with a rich, buttery flavor and the satisfying crunch of toasted pecans in every bite—it’s an experience that feels both indulgent and nostalgic.
This recipe was inspired by a family tradition: every fall, my grandmother would bake pecan-studded desserts for our family gatherings, filling the house with the warm, inviting scent of toasted nuts and butter. Over the years, I perfected her classic recipes, adding the twist of browned butter to elevate the flavor. These blondies are more than just a dessert—they’re a tribute to comfort, memories, and the simple joy of baking something truly homemade.
Whether you’re a seasoned baker or just starting, this recipe is approachable yet impressive, making it perfect for dessert tables, potlucks, or an afternoon indulgence with a cup of coffee or tea.
Ingredients
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1 cup (2 sticks) unsalted butter
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2 cups packed light brown sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup chopped pecans, toasted
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Optional: ½ teaspoon cinnamon for extra warmth
Directions
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Preheat your oven and prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it, leaving an overhang on the sides for easy removal.
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Brown the butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until it turns golden brown and develops a nutty aroma. Be careful not to burn it—this should take about 5-7 minutes. Remove from heat and let it cool slightly.
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Mix sugar and eggs: In a large mixing bowl, combine the brown sugar and eggs. Beat until smooth and slightly fluffy. Stir in the vanilla extract.
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Combine with brown butter: Gradually pour the browned butter into the sugar and egg mixture, stirring constantly to create a smooth, glossy batter.
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Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and optional cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined.
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Incorporate pecans: Gently fold in the toasted pecans, ensuring even distribution without overmixing the batter.
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Bake the blondies: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake, as the blondies should remain soft and chewy.
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Cool and slice: Allow the blondies to cool completely in the pan on a wire rack. Use the parchment overhang to lift the blondies out of the pan, then cut into squares or rectangles.
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Serve and enjoy: Enjoy your Brown Butter Pecan Blondies as a snack, dessert, or gift for friends and family. They pair wonderfully with a hot cup of coffee, tea, or even a glass of milk.
Tips for Perfect Brown Butter Pecan Blondies
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Toast the pecans: Toasting the pecans enhances their natural flavor and adds a delightful crunch. Simply place them in a dry skillet over medium heat for 5-7 minutes, stirring frequently, or toast them in the oven at 350°F for about 8 minutes.
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Watch the butter carefully: Browning butter is the key to this recipe’s depth of flavor. Butter can go from perfectly brown to burnt quickly, so stir constantly and remove it from heat as soon as it smells nutty and turns a deep amber color.
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Use light brown sugar: Light brown sugar adds moisture and a mild molasses flavor that complements the nuttiness of the pecans and the caramel notes from the browned butter.
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Don’t overmix: Once you add the flour, mix just until combined. Overmixing can lead to dense, tough blondies rather than soft and chewy ones.
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Customize with extras: Feel free to add chocolate chips, white chocolate chunks, or a sprinkle of sea salt on top for added texture and flavor.
How to Store Brown Butter Pecan Blondies
Brown Butter Pecan Blondies can be stored at room temperature in an airtight container for up to five days. If you want to extend their shelf life, place them in the refrigerator for up to two weeks, or freeze them for up to three months. To freeze, cut them into individual squares and wrap each piece tightly in plastic wrap before placing them in a freezer-safe bag or container. Thaw at room temperature before serving.
Variations to Try
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Chocolate Drizzle Blondies: Melt semi-sweet or dark chocolate and drizzle over the cooled blondies for an elegant touch.
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Caramel Swirl Blondies: Add swirls of caramel sauce into the batter before baking for a gooey, decadent treat.
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Maple Pecan Blondies: Replace vanilla extract with 2 teaspoons of pure maple syrup for a warm, autumnal flavor.
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Nut-Free Option: Swap pecans for chocolate chips, dried cranberries, or toffee bits for those with nut allergies.
Serving Suggestions
Brown Butter Pecan Blondies are versatile and pair beautifully with a variety of accompaniments:
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With coffee or tea: Perfect for an afternoon snack or a cozy morning treat.
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As an ice cream topping: Warm blondie chunks over vanilla or caramel ice cream make an indulgent dessert.
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For celebrations: Cut into bite-sized squares for parties, potlucks, or holiday gatherings.
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Gift ideas: Wrap in parchment paper and tie with twine for a homemade gift that friends and family will adore.
Why Brown Butter Makes a Difference
Brown butter, or beurre noisette, transforms baked goods with its rich, nutty, and caramel-like flavor. Unlike regular melted butter, the milk solids in browned butter caramelize, producing a deeper and more complex taste. When incorporated into blondies, it elevates a simple treat into something sophisticated and indulgent, balancing sweetness with a subtle toasty depth. The combination of browned butter and toasted pecans ensures every bite is rich, flavorful, and memorably satisfying.
Baking Tips for Beginners
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Room temperature ingredients: Ensure eggs and butter are at room temperature for smooth mixing and better incorporation.
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Use parchment paper: Lining the pan with parchment ensures easy removal and clean edges.
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Measure flour carefully: Spoon flour into your measuring cup and level with a knife. Too much flour can make blondies dry.
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Cool before cutting: Allowing blondies to cool fully prevents crumbling and ensures clean slices.
The Perfect Occasion for Brown Butter Pecan Blondies
Brown Butter Pecan Blondies are a versatile treat that fits any occasion:
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Holiday gatherings: Their rich, nutty flavor makes them a perfect addition to Thanksgiving, Christmas, or other festive spreads.
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Weekend baking: A cozy weekend activity for families or solo bakers looking to enjoy the comforting process of baking.
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Special treats: Ideal for birthdays, school events, or office celebrations.
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Everyday indulgence: Sometimes, there’s no need for a reason—just bake and enjoy with your favorite drink.
Frequently Asked Questions
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter in place of unsalted butter, but it’s important to adjust the recipe slightly. Because salted butter already contains salt, adding extra salt as called for in the recipe can make your blondies taste overly salty. To maintain the perfect balance of flavors, reduce the additional salt by half or omit it entirely. Using salted butter will still give you the rich, nutty flavor of browned butter, and your blondies will remain moist and delicious. Many bakers even prefer salted butter for the subtle contrast it provides with the sweetness of the brown sugar. If you do use salted butter, taste the batter carefully before baking, keeping in mind that the final product will have a richer, slightly more savory edge.
2. How do I make sure my blondies are soft and chewy?
The key to soft, chewy blondies lies mainly in baking time and cooling. Do not overbake the blondies, as this is the most common reason they become dry or cakey. The center should still be slightly moist when a toothpick is inserted, and it’s okay if a few crumbs cling to it. Overbaking even a few extra minutes can significantly change the texture. Once out of the oven, allow the blondies to cool completely in the pan before cutting. This cooling time allows the residual heat to finish baking gently and helps the blondies set without becoming hard. Cutting them too soon may cause them to crumble. Using brown sugar instead of white sugar also contributes to a chewy texture, as it retains moisture better.
3. Can I substitute other nuts for pecans?
Absolutely! While pecans are traditional in this recipe, other nuts can be used depending on your preference or availability. Walnuts, almonds, hazelnuts, or even macadamia nuts work beautifully. For best results, always toast the nuts first—this step enhances their natural flavor, adds a satisfying crunch, and complements the nutty aroma of the browned butter. Chopping the nuts into uniform pieces ensures even distribution throughout the blondies, so every bite gets a bit of crunch. If you’re baking for someone with nut allergies, you can also substitute with seeds, such as pumpkin or sunflower seeds, or leave them out entirely.
4. Can I add chocolate chips?
Yes! Adding chocolate chips is a fantastic way to make your blondies even more indulgent. Semi-sweet, milk, or white chocolate chips can be gently folded in with the nuts or added on top before baking. The chocolate melts slightly during baking, creating pockets of gooey sweetness that contrast beautifully with the nutty, caramelized flavor of the brown butter. For a decorative touch, you can sprinkle extra chocolate chips on top once the blondies are out of the oven while they’re still warm so they melt slightly on the surface.
Brown Butter Pecan Blondies Recipe
- Total Time: 45 minutes
- Yield: 16-20 squares 1x
Description
A rich, chewy, and nutty dessert perfect for cozy evenings, holiday gatherings, or anytime you crave a homemade treat. The nutty aroma of browned butter combined with toasted pecans makes these blondies irresistible, offering a perfect balance of sweetness, texture, and flavor.
Ingredients
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1 cup (2 sticks) unsalted butter
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2 cups packed light brown sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup chopped pecans, toasted
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Optional: ½ teaspoon cinnamon for extra warmth
Instructions
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Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it.
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Melt butter in a medium saucepan over medium heat, stirring frequently, until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
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In a large mixing bowl, combine the brown sugar and eggs. Beat until smooth and slightly fluffy. Stir in the vanilla extract.
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Gradually add the browned butter to the sugar and egg mixture, stirring constantly to combine.
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In a separate bowl, whisk together the flour, baking powder, salt, and optional cinnamon. Fold the dry ingredients into the wet mixture until just combined.
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Gently fold in the toasted pecans, ensuring even distribution.
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Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
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Allow the blondies to cool completely in the pan. Lift out using the parchment overhang and cut into squares.
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Serve and enjoy as a snack, dessert, or gift.
Notes
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Toast the pecans before folding them in to enhance flavor and texture.
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Watch the butter carefully while browning to avoid burning.
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Do not overmix the batter after adding flour to keep the blondies soft and chewy.
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Optional additions: chocolate chips, caramel swirls, or a sprinkle of sea salt on top.
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Store in an airtight container at room temperature for up to five days, refrigerate for up to two weeks, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
