Brown Butter Candied Pecan Blondies

Brown Butter Candied Pecan Blondies - although these are super easy to put together (one pot, one spoon, no mixer!) my family thinks these are one of the best things they've EVER eaten!! www.thecafesucrefarine.com

 These decadent blondies are super easy to put together (one pot, one spoon, no mixer!) and my family thinks these are 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.

Brown Butter Candied Pecan Blondies - although these are super easy to put together (one pot, one spoon, no mixer!) my family thinks these are one of the best things they've EVER eaten!! www.thecafesucrefarine.com

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.

Brown Butter Candied Pecan Blondies - although these are super easy to put together (one pot, one spoon, no mixer!) my family thinks these are one of the best things they've EVER eaten!! www.thecafesucrefarine.com

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!

Brown Butter Candied Pecan Blondies - although these are super easy to put together (one pot, one spoon, no mixer!) my family thinks these are one of the best things they've EVER eaten!! www.thecafesucrefarine.com

I like to make these blondies in a 9 x 13-inch pan as they freeze beautifully and it’s so nice to pull them out when unexpected guests arrive, or when I need a sweet treat for a friend or neighbor. I’ve also added instructions for a 8″ x 8″ or 9″ x 9″ pan in case you don’t need a large batch, (or don’t trust yourself with these in the house!).

Brown Butter Candied Pecan Blondies - although these are super easy to put together (one pot, one spoon, no mixer!) my family thinks these are one of the best things they've EVER eaten!! www.thecafesucrefarine.com

Stir up a batch of these fabulous Brown Butter Candied Pecan Blondies and listen to the comments when you serve them.

Brown Butter Candied Pecan Blondies - although these are super easy to put together (one pot, one spoon, no mixer!) my family thinks these are one of the best things they've EVER eaten!! www.thecafesucrefarine.com

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!”

Bon Appetit!

P.S. The two recipes are listed below. The first is for the larger batch in a 9×13-inch pan, the second is a smaller batch made in an 8×8-inch pan. I wanted to give you an option.

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Brown Butter Candied Pecan Blondies for a 9 x 13-inch pan

Brown Butter Candied Pecan Blondies - although these are super easy to put together (one pot, one spoon, no mixer!) my family thinks these are one of the best things they've EVER eaten!!

4.9 from 8 reviews

Although these blondies are super easy to put together (one pot, one spoon, no mixer!) my family thinks these are one of the best things they’ve EVER eaten!!

  • Author:
  • Yield: 24 2-inch bars
  • Category: Dessert

Ingredients

  • 1 teaspoon butter
  • 1 tablespoon maple syrup (or honey)
  • 1 cup coarsely chopped pecans (I actually just break the pecans up with my hands as I like the pieces fairly large)
  • ¼ teaspoon kosher salt
  • 1 ½ cups (3 sticks or 12 ounces or 340g) butter
  • 3 cups packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 ¼ teaspoon salt
  • ¾ cup mini chocolate chips (regular size chocolate chips would work fine. I just really like the look of the mini chips)

Instructions

  1. Preheat oven to 350°F. Grease an 9×13-inch baking pan. Line the pan with parchment paper or foil with ends extending over long edge of pan (for easy removal). Set aside.
  2. In a medium 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.
  3. In the same pot, over medium heat, melt the 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.
  4. Remove from heat and allow to cool for 5 minutes, then add brown sugar and stir well.
  5. Add eggs, one at a time and stir till each is incorporated. Add vanilla and stir well.
  6. Add flour, salt and baking powder and stir until all flour has disappeared.
  7. Pour batter into prepared pan and spread evenly . Sprinkle top with prepared pecans and chocolate chips.
  8. Bake 30-40 minutes, or until a toothpick inserted in the center comes out with clean or with just a few moist crumbs. Cool completely before cutting.
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Brown Butter Candied Pecan Blondies for an 8 x 8-inch pan

Brown Butter Candied Pecan Blondies - although these are super easy to put together (one pot, one spoon, no mixer!) my family thinks these are one of the best things they've EVER eaten!!

4.9 from 8 reviews

Although these blondies are super easy to put together (one pot, one spoon, no mixer!) my family thinks these are one of the best things they’ve EVER eaten!!

  • Author:
  • Yield: 16 2-inch bars
  • Category: Dessert

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350°F. Grease an 8×8 or 9×9-inch baking pan. Line the pan with parchment paper or foil with ends extending over one edge of pan (for easy removal). Set aside.
  2. 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.
  3. 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.
  4. Remove from heat and allow to cool for 5 minutes, then add brown sugar and stir well.
  5. Add eggs, one at a time and stir till each is incorporated. Add vanilla and stir well.
  6. Add flour, salt and baking powder and stir until all flour has disappeared.
  7. Pour batter into prepared pan and spread evenly . Sprinkle top with prepared pecans and chocolate chips.
  8. 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.

 



39 thoughts on “Brown Butter Candied Pecan Blondies”

  • Chris,

    I have only recently dared to challenge my short attention span and make browned butter. I never want to eat regular butter again! I want to make these for a holiday party but I wasn’t sure if you used salted or unsalted butter. Please forgive me if I have overlooked that information in the recipe. I recently made browned butter with salted butter and found it WAY too salty (I am salt sensitive though) but thought maybe salted butter complemented the sweetness in this recipe. What worked for you?

    Thanks so much!

  • I’m confused by the butter. The actual recipe calls for a teaspoon for the pecans and one cup for the brownies but in the comments someone questions if you meant 1 1/2 cups of butter.

  • I prepared these delicious=looking blonde brownies yesterday, using the version for an 8×8 or 9×9 pan. I love to bake, and have prepared many, many baked goods in my many, many years of cooking. That’s one reason I was so disappointed when I made this recipe, following your ingredients and directions precisely. (Although, the ingredients were just a bit confusing with all the different amounts of salt called for.) I baked the blondies for the amount of time called for, but even after adding 15 minutes to the cooking time, they never did get done through. And the center of the blondies were sunken in the middle. I don’t know if our higher altitude (4,600 feet) affected the outcome, but there definitely seemed to be too much batter for the pan. Even with the undercooked batter, however, they did taste good. I will try them again at some point, but I will probably use less butter and a bigger pan. I do enjoy your site, and especially enjoyed your recent trip to Paris!

    • Thanks Leslie, honestly I’m not sure what it could be and I’ve always lived on the East coast or in the Midwest, so I’m not familiar with high altitude baking???

  • First, Chris, I NEED this recipe. Easy and delicious and you do spell it out for we non-proficient bakers. Thank you. Another thing I appreciate is your providing the right ingredients for two different sized pans. I know baking has to be more exacting and I can’t halve and split my baking recipes easily. The kids around here will love this. To my mind, it looks very tasty also. The more I hike, the more bars I can eat! Just sayin’ (And, you are inspiring me to get back on my bike. Haven’t been riding since I returned to Aspen and we have great bike paths.)

  • They do look like the best Blondie ever, Chris! Pecans just happen to be my favorite nut in cookies or bars so I’m head over heals for this recipe!

  • I made TWO 9 x 13 pans of these for an event yesterday. They really are amazing! Thank you for sharing the recipe…I will be making them again and again!

  • My word, Chris, no wonder a tidal wave of accolades came your way because the scrumptiousness leaps off the screen! Pinned for a future run in the kitchen.

  • Hi Chris, I think I would totally lose control with these luscious bars, I don’t know how you do it time after time but you are an incredible baker and cook.

  • Chris, what a decadent treat to bake for family and friends – I can understand why all of your beloved taste testers were oohing over these lovelies…
    Andrea

  • Chris, I’m holy schmoly-in just looking at the picture!! I can nearly taste it. Wow!! I know I’ve been away a long time, but what a way to welcome me back. Yowzers!

  • I’ve already hit print. These are surely winners. Bill won’t like the pecans so I’ll wait till after Father’s Day to make them 🙂

  • I made browned butter for the first time in a chocolate chip cookie recipe a few days ago. I couldn’t believe the difference the browned butter made to the cookies, especially the pan I cooked up before chilling the dough. (Just couldn’t wait!) Thanks to the two of you for all you put in to this site- recipes, beautiful pics, and stories, love it all!

  • These look so yummy!!! My husband would devour these. I am not a chocolate chip person but I might could leave some off one end. Ha!!!

  • These look yummy and I will try them this weekend – just one question – when do you add the pecans in step 2? When you add the syrup?

    • Oh, a tall glass of milk is just perfect with these. The only problem is that if you don’t drink all the milk with the first blondie, you have to have a second to make sure you finish all the milk. I guess that’s not such a bad problem to have though.

  • Perfect size for a family gathering too..your pics always make me want to make everything you make.
    You should have a bistro..or be the Ina of there..w/ a little shop..you would be sold out of everything.
    A real café:)Mais oui!

    • Thanks Monique! You are so sweet. It’s funny, as much as I love to cook, I’ve never wanted to open a restaurant, café, etc. I think it’s because I’m always wanting to create something new 🙂

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