Description

Rich, dense, and deeply chewy blondies made with browned butter and toasted pecans, finished with a soft, pourable homemade caramel drizzle.

Ingredients

Scale

1 cup (226g) unsalted butter
2 cups (400g) packed dark brown sugar
1 cup (200g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups (150g) chopped pecans
½ cup (113g) unsalted butter (for caramel)
1 cup (200g) packed brown sugar (for caramel)
½ cup (120ml) heavy cream (for caramel)
1 teaspoon vanilla extract (for caramel)
Flaky sea salt (for sprinkling, optional)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
Melt 1 cup of butter in a medium saucepan over medium heat. Stir constantly until it foams, settles, and turns amber-colored with a nutty aroma (browned butter). Remove from heat and cool for 5 minutes.
In a large bowl, whisk the cooled browned butter, brown sugar, and granulated sugar until smooth and glossy.
Whisk in eggs one at a time, then add 2 teaspoons vanilla extract.
Add flour, baking powder, and salt to the wet mixture. Mix with a wooden spoon or spatula until just combined; do not overmix.
Fold in chopped pecans and spread the batter evenly into the prepared pan.
Bake for 25-30 minutes until edges are golden brown and pulling away from the sides, but the center still looks slightly soft.
While blondies bake, make the caramel: In a medium saucepan, combine ½ cup butter, 1 cup brown sugar, and heavy cream. Heat over medium, stirring until it boils. Reduce heat to low and simmer for 3-4 minutes, stirring frequently, until thickened. Remove from heat and stir in 1 teaspoon vanilla.
Let blondies cool in the pan for 10 minutes. Drizzle warm caramel over the top and swirl slightly with a knife.
Cool completely in the pan (at least 1 hour) before cutting into squares.

Notes

Do not overbake the blondies; the center should look slightly soft as they will set while cooling. Toasting the pecans enhances flavor. Use high-quality butter for the best taste. Store in an airtight container at room temperature for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 320
Sugar: 32
Sodium: 180
Fat: 16
Saturated Fat: 9
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: blondies, pecan blondies, caramel drizzle, browned butter, chewy bars, homemade caramel, dessert recipe, easy baking