These Candied Pecan Brown Butter Blondies are one-pot, 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 Candied Pecan Brown Butter 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 regarded bars and took a bite to check them out myself. Whoa…. pretty amazing, a magical transformation had occurred – from a combination of simple ingredients: butter, brown sugar, eggs, and flour. But I must say, the candied pecans/chocolate chip topping takes these moist, chewy blondies right over the top.
In addition to being crazy good, these Candied Pecan Brown Butter Blondies 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 needed, as far as equipment goes.
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.
The rest is super easy. Add the remaining ingredients to the same pot and simply stir until combined. That’s it! Pour the 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 a beautiful pan of deliciousness out of your 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 Candied Pecan Brown Butter Blondies and listen to the comments when you serve them. You’ll be sure to hear lots of responses like “Oh my gosh!”, “Wow!” and a whole lot of “mmmm’s”!
Café Tips for making these Candied Pecan Brown Butter Blondies
- You can use an 8-inch square pan or 9-inch square pan for these Candied Pecan Brown Butter Blondies. The 8-inch pan will yield taller blondies.
- You could also make these blondies in a round pan and cut into wedges for a fancy dessert. Serve it warm with a scoop of vanilla ice cream and a drizzle of this Best Ever Hot Fudge Sauce.
- I love the parchment paper from Costco. It comes in a two pack and it lasts forever! The problem is that they only seem to carry it around the holidays, but I was thrilled to find that Amazon does! Here’s the link: Kirkland Parchment Paper.
- After melting and browning the butter, be sure to allow it to cool for a bit. You don’t want the heat to scramble the eggs when you add them.
- These Candied Pecan Brown Butter Blondies freeze well. Cut them into squares and freeze them on a sheet pan. Once frozen, place the squares in a storage container or ziplock bag. Then you can remove as many as needed and thaw them to enjoy.
For more seasonal recipe inspiration, check out some of our June posts from the past few years…
1 year ago – Light and Spicy Cilantro Buttermilk Dressing.
2 years ago – Grilled Chicken Nicoise Salad.
3 years ago – Chopped Mexican Quinoa Salad with Chili Lime Shrimp.
4 years ago – Double Chocolate Sugar Cookies.
This post was originally published back in June 2015. The recipe is way too good to be lost in the Café archives, so we’ve updated it and share it for your enjoyment.
These 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!!
- For the topping:
- 1 teaspoon butter
- 2 teaspoons maple syrup or honey
- ¾ cup coarsely chopped pecans I just break the pecans up with my hands as I like the pieces fairly large
- 1/8 teaspoon kosher salt
- For the blondies:
- 1 cup butter
- 2 cups light brown sugar
- 2 large eggs
- 1 teaspoon 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 a medium-size 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 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 into rectangles, 2x1½-inches.
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