Okay, real talk: I’m about to hand you a tiny kitchen secret that tastes dangerously like a warm hug. I discovered it on a rainy afternoon when I browned a stick of butter because I forgot it on the counter and then realized the nutty, toasty aroma practically begged to be baked into something sweet. These Brown Butter Bourbon Pecan Blondies take that golden, caramel-y butter and amplify it with a splash of bourbon and crunchy toasted pecans. They bake up with crackly tops, tender, chewy centers, and a buttery aroma that fills the whole house — you’ll want to set a timer or hide them immediately. Trust me, once you try the browned-butter trick, you won’t go back.
Quick Facts
- Yield: Serves 12
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This recipe tastes like the best parts of a cookie and a brownie had a buttery offspring. The browned butter layers in a toffee-like depth, the bourbon adds warmth without booziness, and the toasted pecans give a satisfying crunch. Texture? Think crackly top, chewy center, and nut-studded bites. It’s easy enough for a weeknight treat and impressive enough for a potluck — honestly, it’s so forgiving even your oven can’t mess it up (but let’s not tempt fate).
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter — for browning
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp bourbon (optional but delicious)
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup pecans, chopped and toasted
- Optional: flaky sea salt for sprinkling
For the Sauce / Garnish (if applicable):
- Optional Bourbon Glaze: 1/2 cup powdered sugar, 2 tbsp bourbon, 1 tsp melted butter, pinch of salt — whisk to a drizzleable consistency.
How I Make It
Step 1:
I start by preheating the oven to 350°F and lining a 9×9-inch pan with parchment, leaving a little overhang so I can lift the blondies out easily. Then I brown the butter: melt the 1 cup butter in a light-colored skillet over medium heat. I watch it closely — it will foam, then quiet, then the milk solids will turn golden and smell like toasted hazelnuts. That aroma? That’s your cue to remove the pan from heat and let the butter rest for a minute.
Step 2:
While the butter cools slightly, I toast the pecans in a dry skillet for 3–4 minutes until they smell toasty and look glossy. Chop them roughly. In a mixing bowl, I whisk together 1 cup packed light brown sugar and 1/2 cup granulated sugar. Pour the warm browned butter into the sugars and stir until glossy and smooth — the mixture will steam a bit. Beat in the 2 eggs, one at a time, then add 2 tsp vanilla and 2 tbsp bourbon. Don’t skip tasting a tiny lick of batter (I won’t tell).
Step 3:
I sift (or whisk) together 1 1/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt, then fold the dry mix into the wet until just combined — don’t overmix. Fold in the chopped toasted pecans. The batter will be thick, glossy, and smell like caramel and nuts. Spoon it into the prepared pan and smooth the top with a spatula. If you like, sprinkle a few reserved pecan pieces on top for a pretty finish.
Step 4:
Bake at 350°F for about 25–30 minutes. I set my timer for 25 minutes and check: the edges should turn deep golden, the top should crackle, and a toothpick inserted near the center should come out with a few moist crumbs (not wet batter). Listen for a quiet crackle as it cools — that means the top set nicely. If you prefer fudgier centers, pull them at the earlier time; for more cake-like, give them the full 30.
Step 5:
Let the blondies cool in the pan on a rack for at least 30 minutes — they firm up as they cool, which makes slicing neater. If you want the optional glaze, whisk the 1/2 cup powdered sugar with 2 tbsp bourbon, 1 tsp melted butter, and a pinch of salt until smooth and drizzleable, then scatter a little flaky sea salt on top. Lift the block from the pan using the parchment, slice into 12 squares, and enjoy the warm, nutty aroma.
Pro Tips
- Brown the butter in a light-colored pan so you can watch the color change. I never step away for this step.
- Room-temperature eggs incorporate better and give a silkier batter — I set them out while I prep.
- Toast the pecans for maximum flavor, but watch them close; nuts can go from perfect to burnt fast.
- Chill the pan briefly after baking if you want perfectly clean slices — 20 minutes in the fridge helps a lot.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Out of bourbon? Use an extra teaspoon of vanilla plus a splash of apple cider for depth — flavor shifts slightly sweeter.
- Swap pecans for walnuts or toasted almonds; walnuts give a more rustic crunch, almonds add a lighter snap.
- Dairy-free option: use 1 cup vegan butter and reduce the baking time by a couple minutes; texture changes slightly but stays delicious.
- Gluten-free: use a 1:1 gluten-free flour blend; expect a slightly crumblier texture.
Variations & Tips
- Add 1/2 cup chocolate chips for melty pockets of chocolate — kids love this.
- Stir in 1/2 cup shredded coconut for a tropical twist and extra chew.
- Make them boozy: brush the warm blondies with a tablespoon of bourbon before glazing for a pronounced kick.
- Turn them into bars: press the batter into a 9×13 pan and increase bake time to 30–35 minutes for crowd-pleasing slabs.
- For a salted-caramel version, drizzle warmed store-bought caramel and sprinkle flaky salt right after baking.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake and cool completely, then store airtight at room temperature for up to 3 days or in the fridge for a week. Warm in a 300°F oven for 5–7 minutes to revive the texture.
- Can I double the recipe?
- Sure thing. Use a 9×13 pan and bake at 350°F for about 30–35 minutes — start checking at 28 minutes for doneness.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 cup neutral oil for every 1 cup butter; skip browning, and expect a less nutty, flatter flavor.
- How do I know it’s done?
- Look for a crackly top, deep golden edges, and a toothpick with a few moist crumbs from the center. The bars continue to set as they cool.
- What if I don’t have ingredient X?
- Swap light brown sugar for dark if you want deeper molasses notes. No pecans? Use an equal amount of chocolate chips or sunflower seeds for texture.
How I Like to Serve It
I serve these warm with a scoop of vanilla ice cream and a drizzle of leftover bourbon glaze for a weekend showstopper. They also pair beautifully with coffee for a mid-morning treat or a glass of cold milk for kids (or the kid in you). These blondies fit cozy fall evenings and summery porch nights — they just change the drink you pair them with.
Notes
- Store airtight at room temperature for up to 3 days or freeze slices in a single layer with parchment for up to 2 months.
- If reheating, warm at 300°F for 5–7 minutes for that fresh-baked feel.
Final Thoughts
Closing: Go brown that butter and make something memorable — then hide a panful before your friends find it. You’ll thank yourself later.