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Golden brown butter pecan blondies cut into squares in a baking pan.

Brown Butter Pecan Blondies

Chewy blondies with toasted pecans and a butterscotch-like brown sugar center. Browning the butter adds a nutty flavor; a small splash of water restores moisture lost during browning.
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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 2 hours 17 minutes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method

Ingredients
  

  • 1 cup 226 g unsalted butter
  • 2 tablespoons water
  • 1 cup 213 g packed light brown sugar
  • 1/2 cup 100 g granulated sugar
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 2 cups 240 g all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 cup 110 g chopped pecans, lightly toasted and cooled

Method
 

  1. Heat oven to 350°F (175°C). Line a 9-by-13-inch metal pan with parchment, leaving overhang on two sides.
  2. Melt butter in a light-colored saucepan over medium heat, stirring often. Continue cooking 5 to 8 minutes until the milk solids turn amber and smell nutty. Immediately pour into a heatproof bowl, scraping in the browned bits. Stir in 2 tablespoons water and cool 10 minutes.
  3. Whisk brown sugar and granulated sugar into the warm butter until no dry pockets remain. Whisk in eggs one at a time, then vanilla.
  4. In a separate bowl, whisk flour, baking powder, and salt. Fold into the butter mixture just until no dry flour remains; fold in pecans. Do not overmix.
  5. Spread batter evenly in the prepared pan. Bake 24 to 29 minutes, until edges are set and lightly golden and the center is just set but still soft. A toothpick should show moist crumbs, not wet batter. Avoid waiting for a completely clean toothpick.
  6. Cool completely in the pan, about 90 minutes, before lifting out and cutting into 16 bars. The center firms as it cools.