These Brown Butter Pecan Blondies are rich and chewy, bringing together the nutty flavor of brown butter and crunchy pecans. Perfect for a sweet treat anytime!
Every bite feels like a hug! 😍 I love how the smell of browning butter fills the kitchen—it’s hard not to sneak a taste before they’re done baking!
Making these blondies is a breeze. Just mix, pour, bake, and enjoy! They’re great with a scoop of ice cream for even more yumminess.
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is the star here! I suggest unsalted to control the saltiness. If you’re dairy-free, you can use margarine or coconut oil instead; just note that it might change the flavor a bit.
Brown Sugar: Light brown sugar gives a lovely caramel flavor and moisture. In a pinch, you can use dark brown sugar for a deeper molasses taste. Coconut sugar is a great alternative if you want a less processed option.
Pecans: These add crunch and flavor. Walnuts or almonds can be substituted, but if you’re nut-free, try adding chocolate chips or dried fruit for texture!
Vanilla Extract: Always choose pure vanilla for the best flavor, but imitation vanilla will work too. For a twist, use almond extract instead.
How Do I Get My Brown Butter Just Right?
Browning butter is easy, but it requires attention. The key is to be patient and keep an eye on it. Here’s how to do it well:
- Use a light-colored pan so you can see the color change of the butter.
- Cook over medium heat, stirring frequently until the butter melts, foams, and turns golden brown.
- As soon as it has a nutty aroma and a rich brown color, remove it from the heat immediately to prevent burning. Let it cool slightly before using.
Using these tips will help you perfect your brown butter, making your blondies even more delicious! Enjoy the process!
How to Make Brown Butter Pecan Blondies
Ingredients You’ll Need:
For the Blondies:
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 to 1 1/2 cups pecan halves (reserve some for topping)
Time Needed:
This recipe will take about 15 minutes to prepare and 25-30 minutes to bake. Make sure to allow some extra time for cooling before you cut them into squares. In total, you’re looking at about 1 hour and 15 minutes of wait time, but it’s worth it!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and line it with parchment paper or give it a light grease. This will help the blondies come out easily later on.
2. Browning the Butter:
In a medium saucepan, melt your butter over medium heat. Keep an eye on it and swirl the pan occasionally. You want to cook it until it foams and turns a lovely golden brown with a nutty scent. Be careful not to let it burn! Once done, take it off the heat and let it cool just a bit.
3. Mixing the Wet Ingredients:
In a large mixing bowl, combine the browned butter and brown sugar. Stir it well until the mixture is nice and smooth. Then, add the eggs one at a time, mixing well after each addition. Finally, pour in the vanilla extract and give it another stir until fully combined.
4. Combining the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the raising agents.
5. Bringing It All Together:
Gradually add your dry mixture into the wet mixture, blending gently until just combined. Be careful not to overmix! Now, fold in 1 cup of pecan halves for a crunchy texture throughout.
6. Spreading and Topping:
Spread the batter evenly in your prepared baking pan. Make it nice and level. Now it’s time to put some of those reserved pecan halves on top—arrange them however you like!
7. Baking Away!
Place the pan in your preheated oven and bake for about 25-30 minutes. You’ll know they’re ready when the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs—this means they’re perfectly baked!
8. Cooling and Slicing:
Once baked, remove your blondies from the oven and allow them to cool in the pan on a wire rack. Patience is key here—let them cool completely before slicing them into squares. This helps them set properly!
Now you’re ready to indulge! Enjoy your rich, nutty, chewy brown butter pecan blondies for dessert or as a delightful snack anytime. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine if you’re looking for a dairy-free option. However, using butter will give you that rich flavor and nutty aroma that comes from browning it, which is really the key to these blondies!
What Can I Substitute for Pecans?
If you’re not a fan of pecans or need a substitute, walnuts or almonds work well. For a nut-free option, try adding chocolate chips, dried cranberries, or even shredded coconut for a different texture and flavor.
How Do I Store Leftover Blondies?
To keep your blondies fresh, store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer storage, up to a week. If you want to freeze them, wrap individual squares in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative. Adding chocolate chips, butterscotch chips, or even a swirl of peanut butter can elevate these blondies even more. Just be mindful of the total volume so the texture remains balanced!
