Rich brown butter blondies with toasted pecans and rich dark chocolate are a perfect Thanksgiving dessert!
It was very difficult for me to set aside my own personal distaste for nuts in blondies and brownies and throw some crunchy toasted pecans into these blondies. But Thanksgiving is coming and it would be a shame to let it pass by without a dessert that combines my love for blondies with an infamous Thanksgiving dessert.
I actually never cared for pecan pie until I started putting chocolate in it. So, I figured if I put enough chocolate in these blondies, all would be right with the world and they would actually be quite delicious. Mission accomplished!
These blondies start with everyone’s favorite brown butter which adds a warm, nutty flavor to the bars. Then they are loaded with brown sugar (necessary), chopped dark chocolate (also necessary to maximize chocolate enjoyment) and toasted pecans (important for flavor development). They won’t take you too long to make and don’t require any complex baking skills. In fact, you don’t even need a mixer to make these blondies (or any of my blondies for that matter).
- 100g (1 cup) pecans, roughly chopped
- 112g (1/2 cup) unsalted butter
- 350g (~1½ cups packed) light brown sugar
- 200g (~1½ cups) all-purpose flour
- 8g (1 teaspoon) salt
- 3g (1/2 teaspoon) baking powder
- 110g (2 large) whole eggs
- 10 milliliters (2 teaspoons) vanilla extract (bourbon based preferred)
- 112g (~3/4 cup) good quality dark chocolate, roughly chopped (use the highest percent cocoa you enjoy)
- Pre-heat oven to 350 degrees; line an 8×8 or 9×9 baking pan with parchment paper
- Spread pecans out in baking pan and place in oven for five minutes to toast; do not let burn
- Remove from oven and set aside to cool
- In a medium-sized saucepan over medium-high heat, brown the butter (stir butter constantly until it turns an amber/light brown color) and remove from heat; stir in sugar until well combined and set aside to cool slightly
- In a medium bowl, whisk together flour, salt and baking powder; set aside
- In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
- Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
- Fold in chocolate and toasted pecans until evenly distributed throughout batter
- Pour into prepared baking pan and bake for 33-37 minutes or until a knife comes out clean
- Set aside to cool for an hour before cutting
These blondies are somewhat on the cakier side, be very careful not to overbake.