Rich and fudgy browned butter pecan blondies are made with nutty browned butter, butterscotch chips, and chopped pecans to make the ultimate blondie recipe!
Everything You Need To Know About Butter Pecan Blondies
If you've never made blondies before, you are missing out! I might even say blondies are better than brownies!! I know - it's a big claim, but just try them and let me know if I'm overselling.
What is a Blondie?
Think brownie without the chocolate. It's got the same fudgy-chewy texture as a brownie, but has more of a brown sugar, buttery flavor instead.
How to Make Browned Butter
Melt butter in a medium skillet over low heat. Continue to swirl the pan as the butter bubbles until the butter turns a dark golden color and takes on a nutty caramel fragrance.
Ingredients
As with most baking recipes, you'll do the classic "wet ingredients" mixture and "dry ingredients" mixtures in separate bowls before mixing them all together with the goodies.
Wet Ingredients
- 1 ¾ cup packed brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
The Good Stuff
What makes these blondies shine - outside of the browned butter is the butterscotch chips and chopped pecans! Once the batter is finished, it will have the texture of slightly thin cookie dough.
Pro Tips
Just a couple quick tips to make any baked bars so they have the perfect texture and you don't leave half of them in the pan.
Line the pan with parchment. The parchment will make it easy to pull the blondies right out and slice without any sticking.
Let them cool completely in the pan. Tempting as it may be (especially once you smell these) to pull them out and dig in right away, don't do it! Leave the blondies in the pan until they cool completely.
It's going to take about 30 minutes, but your patience will be rewarded! They'll continue to cook and set more so you don't end up with a doughy mess.
Storage
These will do well in an airtight container at room temperature for up to 5 days before they start to get stale.
Can't get to them all that fast? Wrap them in plastic wrap and place them in a freezer bag. Freeze them for up to 3 months.
Thaw in the fridge and then reheat in the microwave for 20 seconds to eat them warn.
OTHER INDULGENT DESSERTS
- Mini Salted Caramel Banana Pudding Cheesecakes - banana pudding cheesecakes topped with fresh whipped cream and a salted caramel drizzle
- Cream Cheese Stuffed Red Velvet Brownies - fudgy red velvet brownies with a layer of cream cheese frosting in the middle
- Chewy Double Chocolate Mint Cookies - chocolate cookies with mint candies - taste just like thin mints!
📖 Recipe
Browned Butter Pecan Blondies
Ingredients
- 1 cup butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¾ cup packed brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 cup butterscotch morsels
- 1 cup chopped pecans
Instructions
- BROWN BUTTER: Melt butter in a medium skillet over low heat. Continue to swirl the pan as the butter bubbles until the butter turns a dark golden color and takes on a nutty caramel fragrance. Pour into a medium-sized bowl and set aside to cool.
- PREP: Preheat the oven to 350°F and line a 9-inch square pan with aluminum foil or parchment paper.
- DRY INGREDIENTS: In a medium bowl, whisk the flour, baking powder, and salt together and set aside.
- WET INGREDIENTS: Add brown sugar to the bowl of melted butter and whisk together until combined. Then add the eggs and vanilla extract until combined.
- COMBINE: Pour the dry ingredients into the wet ingredients and gently stir until just combined. Fold in the butterscotch chips and pecans. The batter will be thick.
- BAKE: Spread batter into prepared pan in one even layer. Bake for about 35-40 minutes. Remove from the oven and allow the blondies to cool completely in the pan.
- SERVE & STORE: Serve the blondies warm or at room temperature and keep in an airtight container in the fridge for up to 7 days.
Nutrition
RECIPE EQUIPMENT
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Meg
These are delicious and were a hit at our dinner party! I am making them for a second time as I type this. This time I am doubling the recipe though!! Thank you!!
Lauren
I'm so glad you loved them! It's one of my favorite bar recipes!