Brown Butter Bourbon Butter Pecan Blondies
User Reviews
5
Brown Butter Bourbon Butter Pecan Blondies
Description
This recipe for Brown Butter Bourbon Butter Pecan Blondies features browned butter for a deep, nutty flavor foundation combined with bourbon and vanilla extract. Eggs and brown sugar add moisture and sweetness, while a blend of flour, ground cinnamon, and salt balances the richness. Toasted pecans provide texture and complement the buttery notes, and semi-sweet chocolate chunks create pockets of melty sweetness.
To prepare, melted browned butter is whisked with sugars, bourbon, vanilla, and eggs before folding in dry ingredients and the mix-ins. After transferring this thick batter to a parchment-lined baking pan, the blondies bake until edges are firm and golden while the center remains slightly wobbly, ensuring a soft, chewy bite.
These blondies are best cooled completely before slicing to maintain their structure. Optionally, a sprinkle of flaky sea salt on top enhances the sweet and savory contrasts. They serve well as a decadent dessert, paired with coffee or milk, or enjoyed as a rich snack throughout the day.
Ingredients
- 4 ounces butter unsalted, melted until browned
- 1 cup light brown sugar firmly packed
- 2 bourbon
- 1 teaspoon vanilla extract
- 1 egg plus one egg yolk, at room temperature
- 1 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup pecan toasted, roughly chopped
- 6 ounces semi-sweet chocolate chopped into chunks
- sea salt flaky, for sprinkling, optional
Instructions
- Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper. Spray parchment, and any exposed pan, lightly with non-stick spray, set aside.
- In a saucepan over medium heat, melt butter until browned (see post for more on this if needed).
- Remove from heat and cool for a few minutes, then scrape the butter into a large heat proof mixing bowl.
- Whisk in the brown sugar and mix until well combined. Stir in the bourbon and vanilla. Then add in the egg and egg yolk, beating until combined.
- Using a rubber spatula, fold in the flour, cinnamon, and salt, mixing until just combined. Finally, fold in the pecans and chocolate. Scrape the batter into the prepared pan.
- Bake for 24 minutes, or until the edges are firm and golden and the center is just slightly wobbly.
- Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.
User Reviews
Overall Rating
5
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