This Brown Butter Bourbon Pecan Chocolate Chunk Blondies recipe has been a holiday staple in my kitchen for years. I first discovered the magic of browned butter in a late-November bake when I wanted something richer than a basic blondie but simpler than a layered cake. The butter browns and develops nutty, caramel-like notes that soak beautifully into the batter, giving every bite a toasty, almost toffee-like depth. Adding a splash of bourbon balances the sweetness and gives the finished bars a grown-up warmth without an alcoholic bite—most of that cooks away during baking. It’s the kind of dessert that disappears at parties and gets requests for the recipe every time. I remember the first time I brought a pan to a holiday potluck: friends asked for the recipe before anyone had finished a second piece. The texture is what keeps people coming back—chewy in the center with crisp, golden edges, crunchy toasted pecans, and gooey pockets of semi-sweet chocolate. I use an 8x8 pan for moderately thick bars that hold together well but still feel indulgent. This version uses everyday pantry ingredients with one or two small steps—browning butter and toasting pecans—that make a huge difference in flavor. If you love deep, buttery desserts with a hint of nuttiness, these bars are for you.

Ingredients

• Unsalted butter (4 ounces): Brown the butter in a light-colored saucepan to watch the foam and flecks—this adds deep, nutty flavor. I prefer Plugrá or Kerrygold for quality, but any unsalted stick works.
• Light brown sugar (1 cup, firmly packed): Provides moisture and a subtle molasses note. Pack it into the cup and level for accurate sweetness and chewiness.
• Bourbon (2 1/2 tablespoons): Adds warmth and complexity; choose a mid-range bottle like Maker's Mark or Buffalo Trace. Most alcohol bakes off, leaving flavor behind.
• Vanilla extract (1 teaspoon): Use pure vanilla for the cleanest, rounded flavor—Nielsen-Massey is a favorite. It enhances the browned-butter notes.
• Large egg + egg yolk (1 egg + 1 yolk): Adds structure and richness; bring to room temperature so they incorporate evenly.
• All-purpose flour (1 cup): Provides structure. Spoon and level the cup rather than scooping to avoid dense blondies.
• Ground cinnamon (1/4 teaspoon): Optional but recommended; it highlights the toasted notes without making the bars spicy.
• Salt (1/4 teaspoon): Balances sweetness—use fine sea salt for even distribution.
• Toasted pecans (1/4 cup, roughly chopped): Toast in a dry pan until fragrant to amplify flavor; halves or pieces both work. Store-bought toasted pecans are fine if fresh.
• Semi-sweet chocolate (6 ounces, chopped into chunks): Choose a good-quality bar (60–70% cacao) and chop into uneven chunks so you get melty pockets and larger chocolate bites.
• Flaky sea salt (for sprinkling, optional): A light pinch after baking brightens the flavors and emphasizes the contrast of sweet and salty.

Instructions

Prepare the pan and oven: Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment, letting two sides overhang for easy lifting. Spray the parchment and any exposed pan with non-stick spray to ensure the bars release cleanly. Brown the butter: In a light-colored saucepan over medium heat, melt the 4 ounces of unsalted butter. Swirl the pan frequently; the butter will foam, then the foam will subside and brown solids will appear on the bottom. This should take about 5–7 minutes. Remove from heat once fragrant and amber; pour immediately into a large heatproof bowl to stop cooking and cool slightly. Mix sugar and flavorings: Whisk the packed 1 cup light brown sugar into the slightly cooled brown butter until smooth. Stir in 2 1/2 tablespoons bourbon and 1 teaspoon vanilla. The bourbon should blend smoothly and lift the butter aroma—do this while the butter is warm but not hot to avoid cooking the eggs later. Incorporate eggs: Add 1 large room-temperature egg plus 1 egg yolk and beat until fully incorporated and glossy. Room-temperature eggs emulsify better, giving a silkier, chewier texture in the finished bars. Fold in dry ingredients: Using a rubber spatula, fold in 1 cup all-purpose flour, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon salt until just combined—do not overmix. Overworking develops gluten and can make blondies cakier. Add mix-ins and bake: Fold in 1/4 cup toasted pecans and 6 ounces chopped semi-sweet chocolate. Scrape batter into prepared pan, smoothing the top. Bake for about 24 minutes, or until edges are firm and golden while the center remains slightly wobbly when the pan is nudged. The bars continue to set as they cool. Cool and finish: Cool in the pan for at least 1 hour. Lift the parchment out, cut into squares, and sprinkle with flaky sea salt if desired. Cooling fully helps create clean slices and sets the chewy interior.

Storage Tips

Store cooled bars in an airtight container at room temperature for up to 2 days. For longer storage, place in the refrigerator for up to 5 days; bring to room temperature before serving to restore chewiness. For freezing, wrap individual squares tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a couple of hours. Reheat briefly in a 300°F oven for 6–8 minutes to revive the gooey chocolate pockets.

Ingredient Substitutions

Swap pecans for walnuts or toasted hazelnuts at a 1:1 ratio—pecans offer buttery flavor, while walnuts give a more robust bite. Replace semi-sweet chocolate with chopped milk chocolate for a sweeter bar, or dark chocolate (70%) for more bitter contrast. Use maple syrup in place of 1/4 cup of brown sugar for a subtle maple note, but reduce other liquids slightly. For a non-alcoholic option, substitute the bourbon with 2 1/2 tablespoons hot water plus 1/4 teaspoon vanilla extract and 1/8 teaspoon almond extract to mimic depth.

Serving Suggestions

Serve squares warm with a scoop of vanilla ice cream for a classic presentation, or dust with powdered sugar and add a few toasted pecan halves for elegance. Pair with coffee or a creamy latte for brunch, or present on a holiday dessert board alongside cookies and small-batch caramels. For a party, cut into bite-size pieces and arrange on a platter with toothpicks so guests can sample without utensils.

Cultural Background

Blondies are an American classic descended from brownies, swapping cocoa for brown sugar to create a butterscotch-tinged bar. The addition of browned butter and bourbon ties into Southern-American baking traditions where toasting, caramelization, and spirits enrich desserts. Pecans, native to North America and a staple in Southern baking, bring regional authenticity and texture. Over decades, bakers have adapted blondies with mix-ins like nuts, chocolate, and citrus, making them a perfect canvas for local ingredients and personal style.

Seasonal Adaptations

Autumn: stir in 1/2 teaspoon pumpkin pie spice and swap bourbon for spiced rum for a fall twist. Winter: fold in 1/3 cup dried cranberries with the chocolate for brightness. Summer: warm the bars, top with cold whipped cream and fresh berries. For holidays, increase pecans to 1/2 cup and add a 1/4 cup chopped candied ginger for festive crunch. Tiny adjustments keep the base recipe relevant all year.

Meal Prep Tips

Make a double batch and freeze half for quick desserts. Label and date packages; thaw individual portions for single-serve treats. For grab-and-go breakfasts, cut into small rectangles and pair with yogurt and fruit. Portion into 8 equal squares right after cooling and store in stackable containers with parchment between layers to avoid sticking. Reheat gently to regain that fresh-baked texture.

These bars bring warmth and nostalgia to any table. The steps are straightforward, but the browned butter and toasted pecans add a professional touch that guests notice. Make them for a holiday party, give them as edible gifts, or keep a pan in the freezer for emergency celebrations—every bite tastes like care was taken in the kitchen.