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Brown Butter Bourbon Pecan Chocolate Chunk Blondies

Brown Butter Bourbon Pecan Chocolate Chunk Blondies Bliss

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These Brown Butter Bourbon Pecan Chocolate Chunk Blondies are a warm, indulgent treat combining chewy texture with nutty pecans and melted chocolate.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 1 hour
Total Time 1 hour 39 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies Base
  • 0.5 cup unsalted butter Browned
  • 1 cup light brown sugar Moisture and sweetness
  • 2 tablespoons bourbon Or substitute with vanilla extract
  • 1 teaspoon vanilla extract Boosts flavor profile
  • 1 large egg Room temperature
  • 1 large egg yolk Room temperature
  • 1 cup all-purpose flour Can swap with gluten-free blend
  • 0.5 teaspoon ground cinnamon Infuses warmth
  • 0.25 teaspoon salt Balances sweetness
  • 1 cup toasted pecans Or substitute with walnuts
  • 0.5 cup semi-sweet chocolate chunks Can use milk or dark chocolate
For Topping
  • to taste flaky sea salt Creates sweet-salty contrast

Equipment

  • Medium saucepan
  • 8x8 inch baking pan
  • Mixing Bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan with parchment paper and non-stick spray.
  2. In a medium saucepan, melt ½ cup of unsalted butter over medium heat, stirring frequently until it turns golden brown and emits a nutty aroma.
  3. Once the browned butter has cooled slightly, add in 1 cup of light brown sugar and whisk until fully combined.
  4. Stir in 2 tablespoons of bourbon and 1 teaspoon of vanilla extract. Then add 1 egg and 1 egg yolk, beating until smooth.
  5. In a separate bowl, whisk together 1 cup of flour, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Fold this dry mix into the wet ingredients.
  6. Gently fold in 1 cup of toasted pecans and ½ cup of semi-sweet chocolate chunks.
  7. Scrape the batter into the prepared pan and smooth the top. Bake for about 24 minutes, until edges are firm but center has a slight wobble.
  8. Cool the blondies in the pan on a wire rack for at least 1 hour. Sprinkle with flaky sea salt just before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Monitor the browning of butter closely to avoid burning. Use room temperature eggs for better mixing. Let the blondies cool completely before cutting for clean slices.

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