Go Back
Brown Butter Blondies with chocolate chips and toasted pecans on a plate

Brown Butter Blondies with Chocolate Chips & Toasted Pecans

Indulge in these rich, nutty Brown Butter Blondies enhanced with chocolate chips and toasted pecans, creating the perfect balance of flavor and texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 cups salted butter, cubed Unsalted butter works if you prefer to control sodium.
  • 2/3 cup pecan halves Unchopped to retain crunch; feel free to add more if you're a nut lover!
  • 2 cups dark brown sugar, packed Adds moisture and depth; light brown sugar can substitute if needed.
  • 2 tsp vanilla extract Use pure vanilla for the best effect.
  • 3 large eggs, at room temperature Cold eggs can be warmed up in hot water.
  • 1 large egg yolk, at room temperature Enhances richness; you can leave it out for a lighter version.
  • 2.33 cups all-purpose flour Substitute with 1-to-1 gluten-free flour for a gluten-free option.
  • 1/8 tsp salt Balances sweetness; adjust according to preference.
  • 1.25 tsp baking powder Baking soda can be used but adjust measurements.
  • 1.5 cups semi-sweet chocolate chips Swap for dark chocolate or white chocolate chips for variation.

Method
 

Preparation
  1. In a large saucepan, melt the cubed butter over medium-high heat. Stir occasionally as the butter foams, then reduce heat to medium. Continue cooking until the butter turns a deep golden shade and emits a rich, nutty aroma (around 4-6 minutes).
  2. In a skillet, toast the pecan halves over medium heat, stirring frequently for 2-4 minutes until fragrant. Pour them onto a cutting board and roughly chop.
  3. Preheat your oven to 350℉. Grease a 9x13 metal baking dish and line it with parchment paper for easy removal.
Batter Preparation
  1. In a mixing bowl, whisk the browned butter with brown sugar until smooth.
  2. Add vanilla, eggs, and egg yolk, mixing until thick.
  3. Gently fold in flour, salt, and baking powder. Once combined, add chocolate chips and toasted pecans.
Baking
  1. Spread the batter evenly in the prepared baking dish and bake for 27 to 30 minutes. The top should be golden and shiny, with a slightly wobbly center.
  2. Cool for about 1.5 to 2 hours before slicing.

Notes

Avoid overbaking to prevent dry blondies. Let the butter cool before mixing for better texture. Pro tip: Add a pinch of cinnamon or espresso powder for an extra flavor kick.