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Butter Pecan Blondies

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Butter Pecan Blondies are rich, chewy dessert bars made with nutty brown butter, dark brown sugar, and crunchy toasted pecans. With soft centers and lightly crisp edges, these blondies deliver deep caramel-like sweetness and a classic buttery pecan flavor.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 blondies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups pecans (about 180 g)
  • 1/2 cup unsalted butter, sliced into tablespoons (113 g)
  • 1 cup dark brown sugar, packed (200 g)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon grapeseed oil or vegetable oil (15 ml)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract (5 ml)
  • 1 1/2 cups all-purpose flour (195 g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Spread the pecans evenly on the baking sheet and toast for 8–10 minutes until fragrant. Let them cool, then roughly chop.
  3. In a saucepan over medium heat, melt the butter and continue cooking until it foams and the milk solids turn golden brown with a nutty aroma.
  4. Remove the butter from heat and pour it into a heat-safe bowl, including the browned bits. Let cool for about 10 minutes.
  5. Line an 8-inch square baking pan with parchment paper, leaving an overhang, and lightly grease the pan.
  6. In a large bowl, mix the brown sugar, salt, cooled brown butter, and oil until well combined.
  7. Add the egg and vanilla extract and mix until smooth and creamy.
  8. In another bowl, whisk together the flour, baking soda, and baking powder.
  9. Add the dry ingredients to the butter mixture and stir until combined. The batter will be thick.
  10. Fold in the chopped toasted pecans.
  11. Press the batter evenly into the prepared baking pan.
  12. Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  13. Allow the blondies to cool in the pan for 15 minutes, then lift them out using the parchment overhang.
  14. Transfer to a wire rack to cool completely before slicing into bars.

Notes

  • Toasting the pecans enhances their flavor and crunch.
  • Do not overbake to keep the blondies soft and chewy.
  • The blondies will firm up as they cool.
  • Brown butter adds deep nutty flavor but can be replaced with regular melted butter if needed.
  • Sprinkling flaky sea salt on top before baking balances the sweetness.

Nutrition

Find it online: https://savorymomskitchen.com/butter-pecan-blondies/