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Perfect Brown Butter Pecan Blondie Bars – Easy Dessert

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These Perfect Brown Butter Pecan Blondie Bars started as a kitchen accident but have become a most-requested recipe. Nutty brown butter paired with crunchy pecans and a soft, chewy center makes them simple enough for a Tuesday night treat but special enough for a holiday party or potluck.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups chopped pecans
  • Optional: flaky sea salt for sprinkling
  • Optional: ½ cup semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment with butter or cooking spray.
  2. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, subsides, and turns a deep amber color with brown specks at the bottom and a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a large mixing bowl to stop cooking.
  3. Cool the butter slightly for about 5 minutes until warm but not hot.
  4. Whisk in 1 ¾ cups packed light brown sugar and ¼ cup granulated sugar until combined and smooth, like wet sand.
  5. Whisk in 2 room-temperature eggs, one at a time, mixing well after each. Add 2 teaspoons vanilla extract and whisk until glossy and smooth.
  6. In a separate small bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  7. Gradually add the flour mixture to the wet ingredients, folding gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
  8. Fold in 1 ½ cups chopped pecans (and optional chocolate chips if using) with a few gentle strokes.
  9. Scrape the batter into the prepared pan and spread evenly, using a slightly wet spatula if needed to smooth the surface.
  10. Bake on the middle rack for 22-26 minutes, until the edges are golden brown and pulling away from the sides, and the center looks set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
  11. Cool completely in the pan on a cooling rack for at least 30 minutes (1-2 hours for cleanest cuts). Use the parchment overhang to lift the slab out, place on a cutting board, and slice into squares with a sharp knife, wiping the blade between cuts.

Notes

Master the brown butter: use a light-colored pan, medium heat, and trust your nose. Room temperature eggs matter—if forgotten, place in warm water for 5 minutes. Don’t overmix the batter once flour is added. Check for doneness early; a toothpick with moist crumbs is perfect. Let blondies cool completely before cutting to avoid crumbling. For faster cooling, refrigerate for 20 minutes after 10 minutes on the counter. Store in an airtight container at room temperature for up to 5 days; they taste even better on days 2 and 3. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: brown butter, pecan, blondie, bars, easy dessert, potluck, chewy, brown sugar

Find it online: https://lumalunch.com/perfect-brown-butter-pecan-blondie-bars-easy-dessert/