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Brown Butter Blondies with Toasted Pecans

Brown butter blondies with toasted pecans have chewy centers, golden edges, and nutty browned-butter flavor. Toast the pecans and brown the butter before baking the batter in a 9x13-inch pan.
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Prep Time 15 minutes
Cook Time 38 minutes
Cooling 30 minutes
Total Time 1 hour 23 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp nonstick cooking spray
  • 1 cup pecans chopped
  • 1 cup unsalted butter 2 sticks
  • 1.5 cups brown sugar packed light
  • 2 eggs large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.75 tsp salt fine

Equipment

  • 1 9x13-inch metal baking pan
  • 1 skillet

Method
 

  1. Heat the oven to 350°F.
  2. Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on two sides, then lightly coat the parchment and exposed sides with cooking spray.
  3. Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant.
  4. Transfer the pecans to a plate to cool.
  5. Melt the butter in the skillet over medium heat, swirling often, for 5-8 minutes, until it smells nutty and has amber-brown flecks.
  6. Immediately pour the butter, including the browned bits, into a large heatproof bowl and cool for 10 minutes.
  7. Whisk the brown sugar into the warm butter.
  8. Whisk in the eggs and egg yolk until combined.
  9. Whisk in the vanilla extract.
  10. In a medium bowl, whisk together the flour, baking powder, and salt.
  11. Fold the flour mixture into the butter mixture just until no dry streaks remain.
  12. Fold in the toasted pecans.
  13. Spread the batter evenly in the prepared pan.
  14. Bake for 25-30 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  15. Cool the blondies in the pan for 20 minutes.
  16. Use the parchment overhang to lift them onto a rack.
  17. Cool completely before cutting.

Notes

For the best nutty flavor, pour the browned butter into the bowl as soon as the flecks turn amber-brown. Store airtight in the refrigerator for up to 5 days; freeze for up to 3 months. For a nut-free option, omit the pecans.