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Delicious brown butter pecan blondies
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5 from 1 vote

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 mins
Cook Time25 mins
Total Time50 mins
Course: bars, Breakfast, brownies, Dessert
Cuisine: American
Servings: 16 squares


  • An 8x8 baking pan


For the blondie

  • ¾ cup butter
  • 1 ½ cup brown sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 ¼ cup flour
  • 1 teaspoon baking powder
  • 1 tsp salt

For the candied pecans

  • 1 tablespoon butter
  • 2 tablespoon maple syrup or honey
  • ¼ teaspoon sea salt
  • 1 ½ cup pecans


Prepare the candied pecans first

  • 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.
  • 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.

Making the brown butter blondie

  • First start by preheating the oven to 350F and preparing an 8x8 inch baking sheet. Spray it with cooking spray then line it with parchment paper
  • Now, mix all the dry ingredients (flour, baking powder, salt) together in a small bowl and set aside.
  • In a small sauce pan, 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.
  • When the butter is at room temperature, add in the brown sugar and stir well to combine.
  • Add the egg, the egg yolk, and the vanilla extract and stir until everything is incorporated again.
  • 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.


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