These decadent Brown Butter Candied Pecan Blondies are super easy to put together (one pot, one spoon, no mixer!) and my family thinks they’re one of the best things they’ve EVER eaten!!
“Oh my gosh!” That’s what my son Nick said when he took the first bite of these Brown Butter Candied Pecan Blondies. Lindsay, Nick’s wife took the next bite. “Wow! These are even better than your old-standby blondie recipe!”
Scott’s response made me smile. He said…
“I think these might just be one of the very best things I’ve ever tasted.”
“Really?” I reached for one of the highly extolled bars and took a bite to check them out myself. Whoa…. pretty amazing, the magical transformation that had occurred from a combination of simple ingredients: butter, brown sugar, eggs and flour. And the candied pecans/chocolate chip topping? I decided that’s what took the moist, chewy blondies right over the top.
In addition to being crazy good, these little golden bars are super simple to throw together. Even with the fancy topping, there’s only one pot, a wooden (or sturdy) spoon and some measuring spoons/cups necessary, as far as equipment goes. Yup, the process starts on the stovetop with just a bit of butter and a drizzle of maple syrup (or honey). Throw in the pecans and stir for just a few minutes until they take on a golden hue. Set the pecans aside and start the blondies by melting butter (in the same pot), then cooking a few minutes longer, till the butter is bubbly and beginning to brown.
After that, it’s really easy peasy! Add the remaining blondie ingredients to the same pot and simply stir until combined. That’s it! Pour the golden batter into a pan, sprinkle with the candied pecans and a scatter of mini chocolate chips and into the oven they go. Thirty minutes later, amazing aromas will be wafting through the house, and you’ll be pulling beautiful deliciousness out of your humble little oven.
Honestly the only difficult thing about the whole process is waiting for them to cool before tearing into them. The reason I say that is because we
didn’t couldn’t wait the first time I made them – they really are impossibly irresistible!
Stir up a batch of these fabulous Brown Butter Candied Pecan Blondies and listen to the comments when you serve them.
You’ll be sure to be hear lots of responses like “Oh my gosh!”, “Wow!”, or maybe even my favorite response when something’s REALLY good; “Holy schmoly!”
- For the topping:
- 1 teaspoon butter
- 2 teaspoons maple syrup or honey
- ¾ cup coarsely chopped pecans I actually just break the pecans up with my hands as I like the pieces fairly large
- 1/8 teaspoon kosher salt
- For the brownies:
- 1 cup 2 sticks or 8-ounces or 226g butter
- 2 cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup mini chocolate chips regular size chocolate chips would work fine. I just really like the look of the mini chips
- Preheat oven to 350°F. Grease an 8x8 or 9x9-inch baking pan. Line the pan with parchment paper or foil with ends extending over one edge of pan (for easy removal). Set aside.
- In the same pot, over medium heat melt the one teaspoon of butter. Add the maple syrup (or honey) and pecans, and cook for 2-3 minutes, stirring constantly until pecans take on a medium golden brown color. Sprinkle with the salt and transfer to a small bowl. Set aside.
- In the same pot, over medium heat, melt the remaining butter. Continue cooking for about 3-4 minutes till butter is foaming and turns a medium golden brown. Watch carefully as butter can quickly go from golden to burned.
- Remove from heat and allow to cool for 5 minutes, then add brown sugar and stir well.
- Add eggs, one at a time and stir till each is incorporated. Add vanilla and stir well.
- Add flour, salt and baking powder and stir until all flour has disappeared.
- Pour batter into prepared pan and spread evenly . Sprinkle top with prepared pecans and chocolate chips.
- Bake 25-35 minutes, or until a toothpick inserted in the center comes out with clean or with just a few moist crumbs. Cool completely before cutting.