I finally perfected my Bourbon Pecan Blondies by browning the butter and adding a splash of bourbon, and there’s a surprising trick that changes how the pecans and chocolate chunks bake.

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I couldn’t stop thinking about these Brown Butter Bourbon Pecan Blondies so I finally had to make them. Browning the unsalted butter, until it smells almost toasty and nutty, changed everything, I wasn’t ready for how deep and slightly caramel notes would show up.

Then a little bourbon lifts the whole thing, giving familiar blondie vibes a sneaky grown up kick. They feel simple but act complicated, like a dessert that keeps throwing new little surprises at you with each bite.

I kept sneaking tastes, lying to myself about portion control, and honestly I still want more.

Ingredients

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Browned butter gives deep nutty flavor and richness, adds fat and some vitamin A
Brown sugar keeps blondies moist, adds caramel notes and simple carbs for sweetness
Eggs bind, add protein and structure, help a tender dense chew, not spongey
Bourbon gives warm boozy depth and aromatic notes, not much calories but flavor
Toasted pecans add crunch, healthy fats and some fiber, slightly buttery flavor
Chocolate chunks melt pockets of bittersweet richness, provide sugar and antioxidants
Flaky sea salt brightens sweetness, balances flavors, a little goes a long way

Ingredient Quantities

1 cup (2 sticks) unsalted butter, browned and slightly cooled

1 1/2 cups packed light brown sugar

1/2 cup granulated sugar

2 large eggs and 1 large egg yolk

2 teaspoons vanilla extract

1 tablespoon bourbon

1 3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1 cup chopped pecans, toasted

1 1/2 cups chocolate chunks or chopped semisweet chocolate

Flaky sea salt for sprinkling (optional)

How to Make this

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1. Preheat oven to 350 F and line a 9×13 inch pan with parchment, leaving an overhang for easy removal (use an 8×8 if you want thicker blondies).

2. Toast the pecans on a baking sheet in the oven for 5 to 8 minutes until fragrant, then cool and coarsely chop.

3. Brown the butter in a medium saucepan over medium heat, swirling so it cooks evenly until it foams, then the milk solids turn golden brown and smell nutty, about 5 to 7 minutes; scrape the brown bits into the butter. Pour into a heatproof bowl and let cool until warm but not hot.

4. Whisk the packed light brown sugar and granulated sugar into the warm browned butter until mostly smooth, then whisk in the 2 eggs and the extra yolk one at a time, followed by the vanilla extract and the tablespoon of bourbon. Dont let the butter be so hot it cooks the eggs.

5. In a separate bowl whisk together the all purpose flour, baking powder, and 1/2 teaspoon fine sea salt.

6. Fold the dry ingredients into the wet just until no streaks of flour remain; dont overmix or you will get tough blondies.

7. Fold in the toasted chopped pecans and the chocolate chunks, reserving a handful of chunks to scatter on top if you want big melty pools.

8. Spread the batter evenly into the prepared pan, smooth the top, press the reserved chocolate into the surface, and sprinkle flaky sea salt over if using.

9. Bake at 350 F for about 22 to 28 minutes, until the edges are set and golden and the center still looks slightly jiggly. If you used an 8×8 pan bake a little longer and watch closely.

10. Cool completely in the pan on a wire rack (chill briefly for cleaner slices if you like), then lift out with the parchment, cut into squares and serve. Store airtight at room temp for a few days or freeze for longer.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9×13 inch baking pan lined with parchment, leaving an overhang for easy removal
3. Baking sheet for toasting pecans
4. Medium saucepan for browning butter
5. Heatproof bowl to cool the butter
6. Two mixing bowls plus a whisk
7. Rubber spatula and wooden spoon for folding and scraping
8. Measuring cups and spoons, and a kitchen scale if you want precision
9. Chef knife and cutting board for chopping pecans and chocolate
10. Wire cooling rack and oven mitts, dont forget them

FAQ

Q: How do I brown the butter without burning it?

A: Melt the butter in a light colored pan over medium heat, swirl it often, watch for foam then little brown bits, take it off the heat as soon as you smell a nutty aroma, don’t walk away or it’ll burn. Let it cool a few minutes so it wont cook the eggs when you mix.

Q: Can I skip the bourbon or substitute it?

A: Yes, you can omit it if you want, the blondies will still be great. For similar flavor use a splash of dark rum, whiskey, or a teaspoon of bourbon extract, or just add extra vanilla if kids will eat them.

Q: How do I get fudgy blondies instead of cakey ones?

A: Underbake slightly, pull them when the edges are set but center still jiggles a bit, measure flour by spooning and leveling not scooping, and don’t overmix once you add the flour. More brown sugar and browned butter help make them chewy and fudgy.

Q: How should I toast the pecans and can I skip toasting?

A: Toast in a single layer on a baking sheet at 350 F for about 6 to 8 minutes, or toast in a dry skillet until fragrant, cool before chopping. You can skip toasting but toasting brings out nuttier flavor so it’s worth the few minutes.

Q: How do I store or freeze these blondies?

A: Store at room temp in an airtight container up to 3 to 4 days, or refrigerate up to a week. For freezing cut into squares, wrap tight in plastic and freeze in a bag up to 3 months, thaw at room temp or warm briefly in the oven.

Q: What chocolate should I use, and can I use chips instead of chunks?

A: Semisweet or bittersweet is classic, but milk chocolate works if you like sweeter. Chunks give melty pockets and uneven bites, chips are fine too and easier, just chop if you want bigger gooey pieces.

Brown Butter Bourbon Pecan Chocolate Chunk Blondies Recipe Substitutions and Variations

Unsalted butter (1 cup browned): Swap with 1 cup browned ghee for the same nutty, caramel notes, or use 1 cup melted unsalted butter cooled if you skip browning. For dairy free, 1 cup refined coconut oil or 1 cup vegan stick butter melted works, but you’ll lose some of the browned taste.
Bourbon (1 tbsp): Use 1 tbsp dark rum or 1 tbsp brandy for a similar boozy, warm flavor. For no alcohol, try 1 tbsp extra vanilla plus 1 tsp maple syrup or molasses to mimic depth.
Pecans (1 cup toasted, chopped): Swap with 1 cup chopped toasted walnuts or 1 cup chopped toasted almonds for equal texture and toasty flavor. Shelled pumpkin seeds work too if you want a nut-free option, same volume.
Chocolate chunks (1 1/2 cups): Use 1 1/2 cups semisweet chocolate chips or 1 1/2 cups chopped dark chocolate (60 to 70% cacao) for a less sweet bite. For milkier blondies, use 1 1/2 cups chopped milk chocolate or butterscotch chips.

Pro Tips

1) Watch the browned butter like a hawk, remove it from the heat as soon as the milk solids turn golden and smell nutty, then let it cool until just warm before adding the eggs. If the butter is even a little too hot it will start to cook the eggs, so if you get nervous, temper the eggs by whisking in a spoonful of the warm butter first.

2) Fold, dont stir. Mix the dry into the wet just until the streaks of flour mostly disappear, stop there. Overworking the batter makes the blondies dense and tough, a few tiny streaks are better than a rubbery bar.

3) Toast the pecans and let them cool completely before chopping and adding; warm nuts leak oil and make the batter greasy. Reserve a handful of chocolate chunks and press them onto the top right before baking so you get those big melty pools instead of everything just blending into the batter.

4) Pull the pan when the edges are set and the center still jiggles a bit, residual heat will finish them. Cool fully in the pan for cleaner slices, or chill briefly if you want super sharp squares. Sprinkle flaky sea salt just before serving so it stays crisp and bright.

Brown Butter Bourbon Pecan Chocolate Chunk Blondies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally perfected my Bourbon Pecan Blondies by browning the butter and adding a splash of bourbon, and there’s a surprising trick that changes how the pecans and chocolate chunks bake.

Servings

servings

Calories

260

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 9×13 inch baking pan lined with parchment, leaving an overhang for easy removal
3. Baking sheet for toasting pecans
4. Medium saucepan for browning butter
5. Heatproof bowl to cool the butter
6. Two mixing bowls plus a whisk
7. Rubber spatula and wooden spoon for folding and scraping
8. Measuring cups and spoons, and a kitchen scale if you want precision
9. Chef knife and cutting board for chopping pecans and chocolate
10. Wire cooling rack and oven mitts, dont forget them

Ingredients

1 cup (2 sticks) unsalted butter, browned and slightly cooled
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs and 1 large egg yolk
2 teaspoons vanilla extract
1 tablespoon bourbon
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup chopped pecans, toasted
1 1/2 cups chocolate chunks or chopped semisweet chocolate
Flaky sea salt for sprinkling (optional)

Directions

Preheat oven to 350 F and line a 9×13 inch pan with parchment, leaving an overhang for easy removal (use an 8×8 if you want thicker blondies).
Toast the pecans on a baking sheet in the oven for 5 to 8 minutes until fragrant, then cool and coarsely chop.
Brown the butter in a medium saucepan over medium heat, swirling so it cooks evenly until it foams, then the milk solids turn golden brown and smell nutty, about 5 to 7 minutes; scrape the brown bits into the butter. Pour into a heatproof bowl and let cool until warm but not hot.
Whisk the packed light brown sugar and granulated sugar into the warm browned butter until mostly smooth, then whisk in the 2 eggs and the extra yolk one at a time, followed by the vanilla extract and the tablespoon of bourbon. Dont let the butter be so hot it cooks the eggs.
In a separate bowl whisk together the all purpose flour, baking powder, and 1/2 teaspoon fine sea salt.
Fold the dry ingredients into the wet just until no streaks of flour remain; dont overmix or you will get tough blondies.
Fold in the toasted chopped pecans and the chocolate chunks, reserving a handful of chunks to scatter on top if you want big melty pools.
Spread the batter evenly into the prepared pan, smooth the top, press the reserved chocolate into the surface, and sprinkle flaky sea salt over if using.
Bake at 350 F for about 22 to 28 minutes, until the edges are set and golden and the center still looks slightly jiggly. If you used an 8×8 pan bake a little longer and watch closely.
Cool completely in the pan on a wire rack (chill briefly for cleaner slices if you like), then lift out with the parchment, cut into squares and serve. Store airtight at room temp for a few days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.