Brown Butter Bourbon Pecan Chocolate Chunk Blondies

There’s something magical about a pan of blondies fresh from the oven. The air fills with the nutty aroma of browned butter, the sweetness of melted chocolate, and that irresistible toasted scent of pecans. These Brown Butter Bourbon Pecan Chocolate Chunk Blondies are chewy, gooey, and packed with flavor in every bite. Imagine sinking your fork into golden bars that balance richness with just the right amount of crunch. Trust me, you’re going to love this one.

Behind the Recipe

This recipe was born from my craving for something comforting yet elevated. I wanted the homey chewiness of a classic blondie but with layers of sophistication. The brown butter adds depth, the pecans bring warmth and texture, and the chocolate chunks melt into glorious pockets of sweetness. It’s a treat that feels indulgent yet familiar, the kind of dessert you bake when you want to impress but still keep things cozy.

Recipe Origin or Trivia

Blondies are often called the “brownie’s blonde cousin.” They trace back to the late 19th century, appearing before the chocolate brownie itself. Unlike brownies, which rely heavily on cocoa, blondies lean into brown sugar and butter for flavor. Over the years, bakers have experimented with all kinds of mix-ins, from nuts to white chocolate. Adding browned butter and toasted pecans gives this version a Southern-inspired richness that feels timeless.

Why You’ll Love Brown Butter Bourbon Pecan Chocolate Chunk Blondies

There are plenty of reasons these blondies deserve a spot in your kitchen rotation:

Versatile: Perfect for holidays, potlucks, or just a weekend baking project.

Budget-Friendly: Uses pantry staples with just a few special ingredients.

Quick and Easy: You’ll have these ready in under an hour.

Customizable: Swap nuts, add dried fruit, or change up the chocolate.

Crowd-Pleasing: Everyone loves a chewy, gooey blondie with a little crunch.

Make-Ahead Friendly: They actually taste even better the next day.

Great for Leftovers: Perfect to pack in lunchboxes or enjoy with coffee.

Chef’s Pro Tips for Perfect Results

To make sure your blondies come out bakery-level every time, keep these in mind:

• Toast the pecans before mixing them in for maximum flavor.
• Don’t rush the browning of the butter—watch for that nutty aroma and golden color.
• Use chopped chocolate instead of chips for melty, uneven pools of goodness.
• Let the blondies cool fully before slicing for neat, chewy squares.

Kitchen Tools You’ll Need

Before you dive in, here are the essentials you’ll want on hand:

Mixing Bowls: For combining wet and dry ingredients separately.

Whisk and Spatula: To blend everything smoothly and fold in the mix-ins.

8×8-inch Baking Pan: The perfect size for thick, chewy blondies.

Parchment Paper: Helps lift the blondies out without sticking.

Sharp Knife: For slicing clean, even squares.

Ingredients in Brown Butter Bourbon Pecan Chocolate Chunk Blondies

Every element here plays a role in creating layers of flavor and texture.

1. Unsalted Butter: 1 cup (2 sticks) brings richness, browned for nutty depth.
2. Brown Sugar: 1 ½ cups, packed provides caramel-like sweetness and chewiness.
3. Granulated Sugar: ¼ cup balances flavor with a touch of crispness.
4. Large Eggs: 2 add structure and moisture.
5. Vanilla Extract: 2 teaspoons enhances the warm, sweet flavors.
6. All-Purpose Flour: 2 cups forms the base and structure.
7. Baking Powder: 1 teaspoon ensures just the right lift.
8. Salt: ½ teaspoon sharpens and balances sweetness.
9. Pecans: 1 cup, toasted and chopped adds crunch and earthy flavor.
10. Dark Chocolate Chunks: 1 cup melt into gooey pockets of decadence.

Ingredient Substitutions

Don’t worry if you’re missing something—here are easy swaps:

Butter: Use plant-based butter for a dairy-free version.

Pecans: Swap with walnuts, hazelnuts, or almonds.

Dark Chocolate: Replace with milk chocolate, white chocolate, or a mix.

Flour: Gluten-free all-purpose blends work well here.

Ingredient Spotlight

Brown Butter: This is regular butter transformed by slowly cooking until golden, nutty, and aromatic—it’s the secret to a deep, complex flavor.

Pecans: Known for their buttery sweetness, pecans pair beautifully with brown sugar and chocolate, making them the ideal nut for blondies.

Instructions for Making Brown Butter Bourbon Pecan Chocolate Chunk Blondies

Baking these blondies is a fun little adventure, and here’s how we’ll get there step by step:

1. Preheat Your Equipment: Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Combine Ingredients: In a saucepan, melt the butter over medium heat until browned and fragrant. Let it cool slightly. In a bowl, whisk together brown sugar, granulated sugar, and browned butter until smooth. Add eggs and vanilla extract, whisking until glossy.
3. Prepare Your Cooking Vessel: In a separate bowl, whisk flour, baking powder, and salt. Gradually fold dry ingredients into wet mixture.
4. Assemble the Dish: Stir in chopped pecans and chocolate chunks, saving a handful to sprinkle on top.
5. Cook to Perfection: Spread the batter evenly in the pan and bake for 25–30 minutes, until edges are golden and center is just set.
6. Finishing Touches: Cool completely in the pan, then lift out using parchment.
7. Serve and Enjoy: Slice into squares, savoring every chewy, nutty, chocolatey bite.

Texture & Flavor Secrets

These blondies are all about contrast. The edges turn golden and slightly crisp while the center stays soft and chewy. The toasted pecans bring a crunch that balances the gooey chocolate. Meanwhile, the brown butter and brown sugar create layers of caramel-like depth that make every bite unforgettable.

Cooking Tips & Tricks

• Use room temperature eggs so the batter blends smoothly.
• Sprinkle a little flaky sea salt on top before baking for a gourmet finish.
• Don’t overbake—the blondies should look slightly underdone in the center when you pull them out.

What to Avoid

Even seasoned bakers can trip up here, so keep these in mind:

• Don’t skip parchment paper—otherwise, removing blondies gets tricky.
• Avoid using chocolate chips alone—they don’t melt into those luscious pools like chopped chocolate does.
• Don’t cut them while hot—they’ll crumble instead of slice neatly.

Nutrition Facts

Servings: 16
Calories per serving: ~280

Note These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

The beauty of blondies is they keep so well. You can bake them a day ahead, cover tightly, and store at room temperature for up to 4 days. For longer storage, freeze them individually wrapped for up to 2 months. Just thaw and reheat briefly in the oven for that fresh-baked taste.

How to Serve Brown Butter Bourbon Pecan Chocolate Chunk Blondies

These blondies shine on their own, but you can elevate them with a scoop of vanilla ice cream, a drizzle of caramel sauce, or even a sprinkle of powdered sugar. Serve them with coffee after dinner or pack them in a picnic basket for a sweet treat on the go.

Creative Leftover Transformations

If you manage to have leftovers, here’s how to make them exciting again:

• Crumble them over yogurt or ice cream for a blondie sundae.
• Layer them into parfaits with whipped cream and fruit.
• Use them as the base of a cheesecake crust.

Additional Tips

A little extra love goes a long way: toast the pecans before baking, chop the chocolate yourself for uneven melty bits, and let the blondies rest a few hours after baking for the flavors to deepen.

Make It a Showstopper

Presentation makes everything taste better. Slice into neat squares, stack them slightly askew on a plate, and garnish with extra chopped pecans and chocolate shavings. A drizzle of caramel sauce on the serving platter takes them from homemade treat to bakery display-worthy.

Variations to Try

• Swap pecans for macadamia nuts and add white chocolate for a tropical twist.
• Stir in dried cranberries for a tart, chewy bite.
• Add a swirl of peanut butter to the batter before baking.
• Use espresso powder for a mocha version with deeper flavor.

FAQ’s

Q1: Can I double the recipe?

Yes, just bake in a 9×13-inch pan and extend the bake time slightly.

Q2: Do I have to brown the butter?

You can use melted butter, but browning adds incredible flavor.

Q3: Can I use a hand mixer?

Yes, but be careful not to overmix once flour is added.

Q4: How do I know when they’re done?

The edges should be golden, and a toothpick should come out with moist crumbs, not wet batter.

Q5: Can I make them nut-free?

Absolutely—just leave out the pecans or replace with seeds.

Q6: Do they freeze well?

Yes, wrap tightly and freeze for up to 2 months.

Q7: Can I reduce the sugar?

You can, but it may affect texture and chewiness.

Q8: What kind of chocolate works best?

Chopped bars of dark or semi-sweet chocolate melt beautifully.

Q9: Should I refrigerate blondies?

No, store them at room temperature unless freezing.

Q10: How do I keep them soft?

Store in an airtight container with a slice of bread to maintain moisture.

Conclusion

Brown Butter Bourbon Pecan Chocolate Chunk Blondies are the ultimate fusion of cozy and indulgent. They’re chewy, nutty, chocolatey, and just downright irresistible. Bake them once, and I promise they’ll become your go-to treat for gatherings, gifts, or just those evenings when you crave something extra special. Let me tell you, it’s worth every bite

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