This batch of Brown Butter Bourbon Pecan Chocolate Chunk Blondies has been a holiday mainstay for as long as I can remember. I first adapted this version one December when I wanted something richer than a cookie but easier than a layer cake — something that would travel well and please a crowd. The browned butter gives the base a toasty, caramel-like depth while the bourbon adds a warm, adult note that never overwhelms; it simply lifts the sweetness and emphasizes the toasted pecans and chocolate. Almost every party I bring these to someone asks, "Did you add caramel?" — it's the brown butter doing the heavy lifting.

I discovered the trick of browning the butter years earlier while experimenting with dessert bases, and once I tried it in blondies everything changed. The texture becomes chewy around the center and crisp on the edges, with pockets of gooey chocolate from large chunks rather than chips. I learned to toast the pecans first — it amplifies their crunch and aroma — and to cool the melted butter briefly so the eggs don't scramble when combined. These blondies are forgiving, crowd-pleasing, and they store well, which is why they became my go-to for holiday cookie swaps and potluck dessert trays.

Ingredients

• Unsalted butter (4 ounces): Browning is the key here. Use good-quality butter such as Plugra or Kerrygold for a richer finish; browning concentrates milk solids and gives a toffee-like aroma that becomes the backbone of the flavor.
• Light brown sugar (1 cup, firmly packed): Adds moisture and chew while contributing a mild molasses note. Light brown sugar keeps the blondies sweet without making them overly dark.
• Bourbon (2 1/2 tablespoons): A small amount gives warmth and complexity. Choose a mid-range bourbon — not necessary to use expensive bottle; the flavor will mellow in the bake.
• Vanilla extract (1 teaspoon): Use pure vanilla for the best aromatic lift. It deepens the dessert without adding extra sweetness.
• Large egg + 1 egg yolk (room temperature): The whole egg gives structure while the extra yolk contributes richness and a fudgier crumb. Bring eggs to room temperature for smoother mixing.
• All-purpose flour (1 cup): Provides structure. Spoon-and-level your cup for accurate measurement to avoid a cakey result.
• Ground cinnamon (1/4 teaspoon) and salt (1/4 teaspoon): A small pinch of spice and proper salt heighten the other flavors — don’t skip the salt.
• Toasted pecans (1/4 cup, roughly chopped): Toasting on a sheet in a 350°F oven for 6–8 minutes or in a skillet brings out oils and crunch.
• Semi-sweet chocolate (6 ounces, chopped into chunks): Cut a bar into varied-size pieces so you get big pockets of melty chocolate and smaller flecks of bittersweet contrast.
• Flaky sea salt (optional): A light sprinkle after baking ties sweet, salty, and nutty elements together and gives a professional finish.

Instructions

Preheat & Prepare: Preheat the oven to 350°F (177°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang to lift the blondies out easily. Lightly spray the exposed pan with non-stick spray so the parchment adheres; this prevents slipping when you fill the pan. Brown the Butter: In a light-colored saucepan over medium heat melt the butter. Swirl frequently; once the foam subsides watch for small brown specks and a nutty aroma — this takes about 4–6 minutes. Remove from heat to prevent burning and let cool for 3–5 minutes before transferring to a heatproof mixing bowl. The browned milk solids are what creates the toffee notes, so don’t skip this step. Mix Wet Ingredients: Whisk the warm-but-not-hot browned butter with the packed brown sugar until smooth. Stir in the bourbon and vanilla, then add the whole egg and extra yolk. Beat gently until glossy and incorporated. Cooling the butter a bit prevents the eggs from cooking while still allowing the sugar to dissolve into a silky batter. Add Dry Ingredients: Fold in the flour, ground cinnamon, and salt with a rubber spatula, mixing just until there are no streaks of flour. Overmixing develops gluten and will make the texture more cake-like; for chewy blondies, stop when combined. Fold in Pecans & Chocolate: Gently fold in the toasted pecans and chopped chocolate, reserving a few chunks to press on top for a bakery look. Scrape the batter into the prepared pan and smooth the surface so the edges will bake evenly. Bake & Test: Bake for about 24 minutes, until the edges are set, golden, and beginning to pull away slightly from the pan while the center remains just a bit wobbly. A toothpick in the center should come out with moist crumbs rather than raw batter. If you prefer firmer edges, bake 1–3 minutes longer but watch closely. Cool & Finish: Cool in the pan on a wire rack for at least 1 hour so the crumb sets and the chocolate pockets firm slightly. Use the parchment overhang to lift the blondie slab from the pan; sprinkle with flaky sea salt if desired before slicing into squares.

Storage Tips

Store cooled slices in an airtight container at room temperature for up to 3 days to preserve the chewy center. For longer storage, layer squares between sheets of parchment and freeze in a sealed container for up to 3 months. To reheat, unwrap and warm in a 300°F oven for 7–10 minutes or microwave a single piece for 10–15 seconds to revive that gooey chocolate without drying the crumb. Avoid refrigeration — it can firm the fat and make them slightly crumbly.

Ingredient Substitutions

If you need to swap: use margarine only if necessary but expect less depth from the browned butter flavor. For a dairy-free version, try a vegan butter and replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg) though texture will be slightly more cake-like. Swap pecans for walnuts or toasted hazelnuts at a 1:1 ratio. If you prefer chips to chunks, use 6 ounces of chips, but hand-chopped chocolate yields better melty pockets.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for an indulgent dessert, or cut into bite-size pieces for party platters and cookie trays. These pair well with espresso or a lightly sweet dessert wine. Garnish with flaked sea salt or a dusting of powdered sugar for presentation. For holiday gifting, stack squares in parchment-lined tins with a ribbon.

Cultural Background

Blondies are the caramel-colored cousin of brownies, originating in American kitchens as a simpler alternative that emphasizes brown sugar over cocoa. The addition of browned butter and bourbon is a modern, upscale twist that draws on classic Southern flavors — toasted nuts and spirits — and marries them to the chewy bar format. This hybrid reflects how home baking continues to evolve by elevating technique rather than adding complexity.

Seasonal Adaptations

Swap pecans for toasted pumpkin seeds and add 1/4 teaspoon pumpkin pie spice for a fall twist, or incorporate chopped dried cherries and orange zest during winter holidays. For summer gatherings, fold in chopped macadamia nuts and white chocolate for a brighter, tropical profile. Adjust spices and mix-ins to match the season while keeping the base technique identical.

Success Stories

Readers have told me they made a double batch for holiday parties and came home with empty tins and requests for more. One friend turned them into ice cream sandwiches for a birthday party, which was a huge hit. I once brought a pan to a book club and it sparked a conversation about holiday baking traditions — a reminder that great food can create small, joyful rituals and memories.

Meal Prep Tips

Make the batter up to a day ahead and refrigerate in the pan covered with plastic wrap; bring to room temperature before baking and add 1–2 minutes to the bake time. For busy hosts, bake the blondies the day before and store airtight; add flaky sea salt just before serving to maintain texture. If you need single-serving treats, cut and individually wrap squares for grab-and-go snacks.

These blondies bring warmth and nostalgia to any table — a simple, elevated treat that’s equal parts practical and indulgent. Try the tips above and make this version your own; the browned butter and bourbon combination will quickly become a favorite for celebrations and quiet evenings alike.