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Brown Butter Bourbon Pecan Chocolate Chunk Blondies

Brown Butter Bourbon Pecan Chocolate Chunk Blondies Bliss

Indulge in Brown Butter Bourbon Pecan Chocolate Chunk Blondies, a delightful twist on the classic dessert that combines warmth and crunch in every bite.
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Prep Time 10 minutes
Cook Time 24 minutes
Cooling Time 1 hour
Total Time 1 hour 34 minutes
Servings: 16 blondies
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies
  • 4 ounces Unsalted Butter Provides richness and flavor; brown this to enhance its nuttiness.
  • 1 cup Light Brown Sugar Adds sweetness and moisture; feel free to use dark brown sugar for a deeper taste.
  • 2.5 tablespoons Bourbon Infuses complexity and warmth; can be omitted for a simple blondie version.
  • 1 teaspoon Vanilla Extract Boosts the sweetness and overall flavor profile.
  • 1 large Egg Helps bind the ingredients; use room temperature for better mixing.
  • 1 Egg Yolk Adds moisture.
  • 1 cup All-Purpose Flour The main structure of the blondies; opt for a gluten-free blend if needed.
  • 0.25 teaspoon Ground Cinnamon Introduces warmth and a hint of spice.
  • 0.25 teaspoon Salt Elevates sweetness and enhances flavors.
  • 0.25 cup Toasted Pecans Offers crunch and nutty flavor; walnuts can be substituted.
  • 6 ounces Semi-Sweet Chocolate Adds richness; dark or milk chocolate works as well.
  • Flaky Sea Salt For sprinkling, optional to enhance sweetness.

Equipment

  • Medium saucepan
  • Large mixing bowl
  • 8x8-inch baking pan
  • Parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and spray it lightly with non-stick spray.
  2. In a medium saucepan, melt the unsalted butter over medium heat until golden brown, about 5 minutes, stirring frequently. Allow it to cool slightly.
  3. Transfer the warm browned butter to a large mixing bowl. Add in the light brown sugar and whisk until smooth and combined.
  4. Stir in the bourbon and vanilla extract, mix well. Add in the egg and egg yolk, whisking until fluffy and combined.
  5. Gently fold in the all-purpose flour, ground cinnamon, and salt until no streaks remain. Do not overmix.
  6. Fold in the toasted pecans and chopped semi-sweet chocolate until evenly distributed.
  7. Pour the batter into the prepared baking pan and spread evenly. Bake for approximately 24 minutes until the edges are golden, and the center is slightly wobbly.
  8. Remove from oven and let cool in the pan for about 1 hour before slicing. Optionally, sprinkle flaky sea salt on top before serving.

Nutrition

Serving: 1blondieCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Pay attention to browning the butter; slight burning can ruin the flavor. Allow blondies to cool fully for the best texture.

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