Oh yes! Brown Butter Bourbon Pecan Chocolate Chunk Blondies—this is dessert heaven: rich, nutty, slightly boozy, and packed with chocolate chunks. Here’s a detailed, fail-proof recipe:
🥧 Brown Butter Bourbon Pecan Chocolate Chunk Blondies
Ingredients (makes ~16 squares)
For the Blondie Batter:
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp bourbon (optional, but amazing flavor)
- 1 tsp salt
- 1 tsp baking powder
- 1 ½ cups all-purpose flour
Mix-ins:
- 1 cup chopped pecans, toasted
- 1 cup semi-sweet chocolate chunks (or mix of chunks & chips)
Instructions
1️⃣ Brown the Butter
- In a medium saucepan, melt butter over medium heat, stirring constantly.
- Cook until it turns golden brown and smells nutty (about 5–7 minutes).
- Remove from heat and let cool slightly.
2️⃣ Make the Batter
- Whisk the brown sugar into the brown butter until smooth.
- Add eggs, vanilla, and bourbon, whisking until fully combined.
- In a separate bowl, mix flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
3️⃣ Add Mix-ins
- Fold in chopped pecans and chocolate chunks evenly.
4️⃣ Bake
- Preheat oven to 350°F (175°C).
- Line a 9×13 inch baking pan with parchment paper (or grease well).
- Spread batter evenly into the pan.
- Bake for 28–32 minutes, until the top is golden and a toothpick inserted comes out mostly clean (a few crumbs are okay for fudgy texture).
5️⃣ Cool & Serve
- Cool in the pan for 15–20 minutes, then lift out using parchment paper and cut into squares.
- Serve warm or at room temperature—extra good with vanilla ice cream!
💡 Tips for Ultimate Blondies
- Toast pecans beforehand to bring out their nuttiness.
- Brown butter is key—it adds a rich, nutty flavor that makes these blondies addictive.
- Chocolate chunks give melty pockets of chocolate; you can also use dark or milk chocolate.
- For extra gooeyness, slightly underbake by 1–2 minutes.
If you want, I can make a “next-level deluxe” version that includes bourbon caramel drizzle and chocolate ganache topping, turning these into fancy bakery-level blondies.
Do you want me to do that?