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Gooey Brown Butter Blondies with Pecans

Gooey Brown Butter Blondies with Pecans

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The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.


Brown butter mixture

  • ½ cup (1 stick) unsalted butter
  • ¾ cup (packed) light brown sugar
  • 1 teaspoon vanilla extract


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more
  • 2¼ cups all-purpose flour, plus more
  • 1½ cups pecans, coarsely chopped
  • 1½ teaspoons baking powder
  • 1¾ cups (packed) light brown sugar
  • 1 teaspoon vanilla extract
  • Vanilla ice cream (for serving)

Recipe Preparation

Brown butter mixture

  • Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.


  • Preheat oven to 350°. Butter a 13x9” baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes. Let cool.

  • Whisk baking powder, salt, and 2¼ cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.

  • Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.

  • Bake until blondie is golden brown and firm (a tester will not come out clean), 30–35 minutes. Let cool before slicing. Serve with ice cream.

  • DO AHEAD: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.

Nutritional Content

Calories (kcal) 290 Fat (g) 17 Saturated Fat (g) 8 Cholesterol (mg) 55 Carbohydrates (g) 33 Dietary Fiber (g) 1 Total Sugars (g) 22 Protein (g) 3 Sodium (mg) 200Reviews SectionOk, super tasty! I found myself hovering over the pan at 2am slicing off chunks. Batter was tough to spread to all the corners, but I made it work. Second time around, I used a piping bag to pipe the blondie batter (I dotted the batter with pecans) and also piped the goo (I used salted butter for just the goo).AnonymousPennsylvania 05/08/20This recipe is really good. It's a bit involved, but the result was truly delicious. It's buttery and gooey, sweet and salty, and the pecans really put it over the top.AnonymousConnecticut USA10/20/18

Gooey Brown Butter Blondies with Pecans

Ingredients you need to have at home before planning to prepare this delicious dessert are:

Brown Butter Mixture

  • ½ cup (1 stick) unsalted butter
  • 1 large egg
  • ¾ cup (packed) light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ⅓ cup all-purpose flour


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more
  • 2¼ cups all-purpose flour, plus more
  • 1½ cups pecans, coarsely chopped
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¾ cups (packed) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Vanilla ice cream (for serving)


Brown Butter Mixture


If you have decided to cook them for a family party be aware that you will have only 24 makings regarding each ingredient quantity suggested in this recipe.

Brown Butter Pecan Blondies

  • Author: Kathleen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 15 bars 1 x


Brown Butter Pecan Blondies are the ultimate dessert. Rich and decadent flavor, crispy tops and edges, and chewy gooey centers. Browned Butter adds a nutty flavor and lots of mix-ins (oats, toasted pecans, and chocolate chunks) make these blondies anything but boring.


Grease a 21 x 21cm brownie tin with a little butter then line the base and sides with baking parchment. Make the brown butter.

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07062018 A blondie is a fudgy baked bar with the same textural elements of a brownie.

Blondies. 20072009 DIRECTIONS Preheat oven to 350F. 14112018 Blondies are occasionally referred to as blonde brownies. Bake a batch of gorgeously gooey blondies for a decadent dessert or afternoon tea snack.

If you have it use dark brown sugar. Add the eggs one at a time to the cooled butter and sugar mixture ensuring each egg is well combined before adding the next. A bit of flour rich eggs.

Still with the exact same moistness and chewy edge of a Brownie. Place the butter and 100g white chocolate in a bowl suspended over a pan of gently. 12062019 Blondies are a chewy fudgy bar recipe thats similar in texture to brownies but without the chocolate.

Light brown sugar works but the flavor will not be as rich. Dessert recipe since it only takes about 5 minutes to make and then throw in the oven. Our toppings are local superbly fresh and carefully selected to enhance every bite.

Blondies are made from flour brown sugar butter eggs baking powder and vanilla and may also contain walnuts or pecans. This is my go-to. Line the bottom of an 8࡮ baking dish with parchment paper.

Weve got lots of fun flavour twists on this white chocolate traybake. 08022021 Sift the plain flour and mix in. Stir in the vanilla then fold in the sifted flour.

It resembles the traditional chocolate brownie but substitutes vanilla for the cocoa used in brownies and contains brown sugar. Crispy yet soft painted with original RED or BLONDE sauce and blanketed by full fat mozzarella its a work of art created to stir your senses. 19062019 Blondies are so deliciously good and full of a buttery toffee sweetness.

White chocolate blondies 6 ratings. Brownies are balanced with a magic ratio of oil sugar flour chocolate and eggs. Like chocolate chips caramel bits toasted nuts sprinkles.

08092020 How to Make Blondies To make this blondie dessert youll start out by whisking together your unsalted butter brown sugar and granulated sugar until well combined. ThriftinWithBlondie is a page solely created for the purpose of selling pre-loved upcycled and thrifted products a cause extremely close to. They are made without cocoa powder and aspire to a rich vanilla flavor rather than a deep chocolate one.

12022020 Blondies are a dessert with their own unique deliciousness and personality. In a small pan set over medium heat melt the butter. Stir in the remaining white chocolate.

HOME Blondies Pizza Kneaded for your needs our from-scratch fermented dough bakes into a beauty of a pie. They have a buttery vanilla flavor with a caramel-like undertone and can be filled with all sorts of delicious things. It is paler only in colour the flavours remain big and just as moreish.

These blondies are perfectly dense with a paper-thin crinkly top and taste like deep rich buttery caramel. Place all of the butter 12 cup plus 2 Tablespoons brown sugar eggs and vanilla in a mixing bowl. A blondie also known as a blonde brownie is a rich sweet dessert bar.

20042020 Blondies are one of the simplest tastiest baked goods you can make. 01032019 Preheat the oven to 350 degrees F. Blondies Burgers has been in business since September 4th 1990.

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Recipe Summary

  • 1 1/2 cups whole pecans
  • 2 sticks unsalted butter, melted, plus more for brushing
  • 2 cups unbleached all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 2 cups light-brown sugar, plus 2 tablespoons for sprinkling
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon dark rum (optional)

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet toast until fragrant, 6 to 7 minutes. Let cool, then chop.

Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.

Transfer batter to prepared dish smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.

Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Brown Butter Blondies

Makes 12 Large or 24 Small Blondies

This is a jazzed-up version of my blondies, full of brown butter, rich egg yolks, chocolate and more chocolate, and toasted pecans. While I love my original recipe, I find myself turning to this one on cool, almost-winter days when the leaves are just starting to turn, and we’re all tucked in the house with good books and cozy slippers.

2 cups [284 g] all-purpose flour
1½ teaspoons baking powder
1 cup [2 sticks or 227 g] unsalted butter
1 cup [200 g] granulated sugar
1 cup [200 g] brown sugar
1½ tablespoons pure vanilla extract
1 teaspoon salt
2 large eggs plus 4 large yolks, at room temperature
¾ cup [90 g] toasted pecans, chopped into bite-size pieces
4 ounces [113 g] bittersweet chocolate, chopped into bite-size pieces
½ cup [85 g] semisweet chocolate chips

1) Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan and line with a parchment sling (see Cook’s Notes below).

2) In a medium bowl, whisk together the flour and baking powder.

3) In a medium saucepan over medium heat, melt 12 tablespoons [170 g] of the butter. Brown the butter until it is dark golden brown and giving off a nutty aroma, 2 to 3 minutes (for tips on browning butter, see Cook’s Notes below). Remove from the heat and add the remaining 4 tablespoons [57 g] butter to the pot, swirling the pot until the butter stops foaming. Add the granulated and brown sugars, vanilla, and salt, and stir to combine. Let the mixture cool to room temperature. Add the eggs and yolks and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add the pecans, chopped chocolate, and chocolate chips, and stir gently.

4) Transfer the batter to the prepared pan, and pat into an even layer. Bake for 16 to 22 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out slightly wet with clinging crumbs for gooey blondies, and just a couple of crumbs for cakey blondies.

5) Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut them into bars. Store blondies in an airtight container at room temperature for up to 2 days.

  • Lining pans with a parchment paper sling results in an easy release. Cut two pieces of parchment paper the same size as the bottom of your pan, and long enough to come up and over the sides. Spray the pan with cooking spray, and then place the pieces of parchment in the pan, perpendicular to each other so each side has a bit of parchment overhang, making sure to push the sheets into the corners.
  • For the Brown Butter: In a light-colored, heavy-bottom skillet, melt the butter over medium-low heat. As the butter begins to melt, swirl it around the pan with a rubber spatula. When it starts to bubble, increase the heat to medium and keep stirring the butter until it boils and beings to foam, 3 to 5 minutes. You will start to see brown bits at the bottom of the skillet, and it will begin to smell nutty. Keep stirring, making sure to gently scrape the bottom of the pan with the spatula as you do so. The butter will quickly change from light brown to dark brown at this point, so keep a close eye on the pan. Once it is golden brown, remove it from the heat, and pour the butter and any flecks on the bottom of the pan into a heatproof bowl. The brown butter can be used immediately or cooled to room temperature and stored in the refrigerator for up to 5 days. (Brown butter adds a nice, nutty flavor to many dishes, but please note, it’s not a perfect swap for regular butter in most recipes, as some of the liquid evaporates from the butter as it cooks.)

Recipe and photo from 100 Cookies by Sarah Kieffer © 2020 reprinted with permission of Chronicle Books.

Hungry for More?

Check out Sarah Kieffer’s popular Neapolitan Cookies recipe, also from 100 Cookies.

Here’s an interview Sarah did with Minnesota Monthly‘s aesthetic editor Jerrod Sumner for At the Maker’s Table:

Brown Butter Blondies Recipe

The French are old hands at incorporating the nutty, toasted flavor of beurre noisette (i.e. brown butter) into their pastries. It's a simple trick, but one that can totally change the nature of your dessert. By heating butter over low heat, you separate the butter into butterfat and milk solids. The milk solids begin to brown and gives the butter a toffee-like flavor.

I recently brought this technique to an all-American treat: the blondie. It made perfect sense as blondies already have a butterscotch-y, caramel-y flavor thanks to ample amounts of brown sugar and some vanilla. Adding browned butter simply takes that same flavor profile up a notch.

These are great cut into 1-inch squares and served as dessert at a cocktail party or with coffee after a low key dinner. A few bites gives you a ton of flavor, and for those who care, it's on trend with the whole "childhood treats given an adult spin" that's sweeping pastry departments these days. Of course if you want to eat a whole big blondie straight from the pan, you won't get any judgment from me.

Brown butter blondies with pecans

If you search through my posts, you’ll see that I’m a little obsessed with brown butter. The nuttiness it brings to everything you add it to is almost magical.

So when I saw this recipe for pecan blondies with a brown butter gooey filling in one of my issues of bon appétit, I obviously had to try it out.

The recipe isn’t hard at all. You just need to make your blondie dough, divide it, and mix together the top layer of dough and your brown butter frosting. Sprinkle with pecans and voliá! Yum yum yum in your tum!

Servings: 24 blondies

Brown butter mixture
1 stick unsalted butter
1 large egg
¾ cup light brown sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
⅓ cup all-purpose flour

1½ cups pecans, coarsely chopped
2¼ cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons kosher salt
2 sticks unsalted butter, room temperature
1¾ cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
Vanilla ice cream (for serving)

Frequently Asked Questions

  • What is a butterscotch blondie?
    • This a takeoff on the traditional brownie. Instead of chocolate or cocoa powder, this bar cookie has brown sugar and butter which gives you a sweet flavor of butterscotch. Add in some butterscotch chips to step up flavor.
    • Yes, the best blondies will be gooey but not raw in the middle. Use a metal pan to aid with baking. Metal pans bake more evenly than glass pans do.
    • In order to get a chewy and dense blondie, you need to melt the butter then add the brown sugar. Creaming softened butter with brown sugar will result in a cake like texture.

    Gooey Pecan & Bourbon Blondies


    • 1-3/4 cups pecans
    • 1 cup butter
    • 2 cups brown sugar
    • 2 eggs
    • 2 tablespoons bourbon
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt



    Note: I test recipes weeks before I publish them. In the current world, my workouts are at home and my recipe testing crew is just my hubby and me.

    You know what’s tricky about living in a new place? Finding people to sample my food. I’ve thought about bringing them to the gym where I workout, as I’ve been there everyday for two months, but I’m not sure how people would feel about it. Do people working out at a gym want indulgent desserts? I may have to ask.

    However, I have found a few other options. Many mornings of the week my husband goes to morning training at Oaklawn to meet with our trainers and watch our horses work. I have learned that the trainers and staff are glad to sample desserts.

    Another option, although it takes longer, is to mail batches to my kids. Last week’s Adults Only Margarita Cookies were sent to my daughter in Canada. (Happily they got fully positive reviews from her and her roommates!) This bar cookie was brought on a road trip to see our son in Alabama. Yes, as long as it’s a shippable/transportable recipe, I’ve got volunteers at the ready.

    Conveniently our visit with our son was for an occasion that brought in a number of people, so I had many guinea pigs. The thoughts on these bars? Irresistible. At a small gathering, I noticed a couple people go to the plate and grab a bar. Many of them came back for a second and third.

    One thing to know about these blondies is that although the recipe is fairly simple, the bars themselves are pretty intense. I almost would call them a tribute to butter and sugar. Their gooey nature is owed to the amount of butter and sugar used, so don’t think about reducing either. These blondies are meant to be and achieve the goal of being an indulgent dessert.

    Just writing about these blondies makes me wish there were still a couple lurking in the pantry. Also, writing about going to the gym reminds me that eating desserts in moderation is a good thing.

    So, make a batch. Keep some for you, and share a bunch of them with friends and family!