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Delicious brown butter pecan blondies
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5 from 4 votes

Candied pecan brown butter blondies

Want a thanksgiving dessert but without all the fuss? These candied pecan brown butter blondies are here to save the day. They are easy to make, require to mixer and will be ready in about 50 minutes!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: bars, Breakfast, brownies, Dessert
Cuisine: American
Servings: 16 squares
Calories: 250Calories

Equipment

  • An 8x8 baking pan

Ingredients

For the blondie

  • ¾ cup butter You want to end up with about 137g of browned butter.
  • 1 ¼ cup brown sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 ⅔ cup flour
  • ½ teaspoon baking powder
  • 1 tsp salt

For the candied pecans

  • 1 tablespoon butter
  • 1 tablespoon maple syrup or honey
  • ¼ teaspoon sea salt
  • 1 cup pecans

Instructions

Make the brown butter

  • In a small saucepan, over medium heat, melt the butter. Continue cooking it for 3-5 minutes or until the butter is foamy and turns medium-golden brown. This process is called browning the butter. Keep a close eye on it because it can burn easily. Remove from the heat, transfer to a medium bowl, and let the butter cool down to room temperature before you start making the blondies.
    ¾ cup butter

Prepare the candied pecans

  • Line a baking sheet with silpat or parchment paper and set aside.
  • Then start by melting the butter and the maple syrup in a large pan then add in the pecans and cook for 3-5 minutes on medium heat. Stir constantly until the pecans develop a beautiful golden brown color.
    1 tablespoon butter, 1 tablespoon maple syrup or honey, 1 cup pecans
  • Transfer the pecans to the prepared baking sheet and spread them out evenly throughout the dish so they don't stick together. Sprinkle with the sea salt and set aside.
    ¼ teaspoon sea salt

Making the brown butter blondie

  • Preheat the oven to 350F and line an 8x8 inch baking sheet with parchment paper.
  • Now, mix all the dry ingredients together in a small bowl and set aside.
    1 ⅔ cup flour, ½ teaspoon baking powder, 1 teaspoon salt
  • When the butter is at room temperature, add in the brown sugar and stir well to combine.
    1 ¼ cup brown sugar
  • Add the egg, the egg yolk, and the vanilla extract and stir until everything is incorporated again.
    1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
  • Pour the dry ingredients over the wet ingredients and mix just until all the flour has been incorporated. You don't want to over-mix the brown butter blondie mix.
  • Pour the brown butter blondie mix in the prepared 8X8 inch baking pan, top it with the candied pecans you made earlier and bake for 25-30 minutes. You will know the blondies are done when you insert a tooth pick in the center and it comes out clean or with only a few moist bits.
  • Cool the candied pecan blondies completely before using the parchment paper to remove them from the baking pan. Slice into 16 equal squares and enjoy.

Notes

You can store these in an airtight container and they will last up to:
  • A week in the fridge.
  • 3 months in the freezer! 

Nutrition

Calories: 250Calories | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 279mg | Potassium: 74mg | Fiber: 1g | Sugar: 18g | Vitamin A: 324IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg