Brown butter blondies with pecans

Brown butter blondie with pecansIf 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)


  1. Brown butter mixture: Cook the butter in a medium saucepan over medium heat, stirring often, until butter foams, and then browns, 5–8 minutes. Transfer brown butter to a medium bowl and let cool slightly. Add the egg, brown sugar, vanilla, and salt, and beat until mixture is light, about 3 minutes. Fold in flour.
  2. Blondie: Preheat the oven to 350°F. Spray a 13×9-inch baking dish with baking spray.
  3. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, about 8–10 minutes. Let cool.
  4. Whisk baking powder, salt, and 2¼ cups flour in a medium bowl.
  5. Using a stand mixer fitted with the paddle attachment, beat brown sugar and 2 sticks of butter 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.
  6. Reduce speed to low and mix in dry ingredients. Fold in half of the pecans.
  7. Scrape two-thirds of batter into prepared baking dish. Smooth top, pushing batter to the edges.
  8. Alternating, dollop brown butter mixture and remaining batter on top. Smooth out and sprinkle remaining pecans on top.
  9. Bake until blondie is golden brown and firm (a toothpick will not come out clean), 30–35 minutes. Let cool before slicing.
  10. Serve with ice cream if you want!

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