Brown Butter Chocolate Pecan Blondies
Recipe type: Dessert
Makes: 12 servings
Rich brown butter blondies with toasted pecans and rich dark chocolate are a perfect Thanksgiving dessert!
  • 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)
  1. Pre-heat oven to 350 degrees; line an 8×8 or 9×9 baking pan with parchment paper
  2. Spread pecans out in baking pan and place in oven for five minutes to toast; do not let burn
  3. Remove from oven and set aside to cool
  4. 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
  5. In a medium bowl, whisk together flour, salt and baking powder; set aside
  6. In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
  7. Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
  8. Fold in chocolate and toasted pecans until evenly distributed throughout batter
  9. Pour into prepared baking pan and bake for 33-37 minutes or until a knife comes out clean
  10. Set aside to cool for an hour before cutting
Blondies will stay fresh for up to two days if wrapped or packaged in an air-tight container. They also freeze incredibly well, just wrap them tightly in tin foil.
These blondies are somewhat on the cakier side, be very careful not to overbake.
Recipe by Keep It Sweet Desserts at