Brown Butter Bourbon Pecan Chocolate Chunk

These Brown Butter Bourbon Pecan Chocolate Chunk Blondies are the ultimate sophisticated treat. The nuttiness of the browned butter paired with the warmth of bourbon and the crunch of toasted pecans creates a flavor profile that is deep, rich, and utterly addictive.

Here is the detailed, step-by-step guide to making them.

🛒 Ingredients

The Base

• Butter: 1 cup (225g) unsalted butter (we will brown this).

• Brown Sugar: 1 ½ cups (330g) packed light or dark brown sugar (dark brown sugar adds more molasses depth).

• Granulated Sugar: ¼ cup (50g) white sugar (helps get those crispy edges).

• Eggs: 2 large eggs, at room temperature.

• Bourbon: 2 tablespoons of your favorite bourbon (e.g., Maker’s Mark or Bulleit).

• Vanilla Extract: 1 tablespoon.

The Dry Ingredients

• All-Purpose Flour: 2 cups (250g), spooned and leveled.

• Cornstarch: 1 teaspoon (this is the secret to a chewy, tender texture).

• Baking Powder: ½ teaspoon.

• Salt: ¾ teaspoon sea salt (plus extra for sprinkling on top).

The Mix-ins

• Pecans: 1 cup (110g) chopped pecans, toasted.

• Chocolate: 1 ½ cups (about 200g) dark chocolate (60–70% cacao), roughly chopped into chunks.

👨‍🍳 Instructions

1. Brown the Butter

In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally. The butter will foam up, then start to crackle. Once you see golden-brown bits forming at the bottom and it smells intensely nutty, remove it from the heat immediately. Pour it into a large, heat-proof mixing bowl—make sure to scrape in all those brown bits! Let it cool for about 10 minutes.

2. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease an 8×8 inch or 9×9 inch square baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

3. Toast the Pecans

While the butter cools, spread the chopped pecans on a baking sheet. Toast them in the oven for 5–7 minutes until fragrant. Set aside.

4. Mix the Sugars and Aromatics

Add the brown sugar and granulated sugar to the cooled brown butter. Whisk vigorously until combined. Add the eggs one at a time, whisking well after each addition until the mixture looks glossy. Stir in the bourbon and vanilla extract.

5. Combine Dry and Wet

In a separate small bowl, whisk together the flour, cornstarch, baking powder, and salt. Gently fold the dry ingredients into the butter mixture using a spatula. Do not overmix; stop just when you see a few streaks of flour remaining.

6. The Final Fold

Fold in the toasted pecans and about ¾ of the chocolate chunks. The batter will be very thick and smell incredible.

7. Bake

Spread the batter evenly into your prepared pan. Press the remaining chocolate chunks into the top. Bake for 25–30 minutes.

Note: The edges should be golden brown and pulling away slightly from the sides, but the center should still look a tiny bit underdone. They will firm up as they cool.

8. The Finishing Touch

Immediately after removing from the oven, sprinkle a pinch of flaky sea salt over the top. Let them cool completely in the pan before lifting them out and slicing. This is the hardest part, but it ensures the fudgy texture sets perfectly.

💡 Pro-Tips for Success

• The “Crinkle” Top: For that shiny, crackly top, make sure you whisk the sugars and eggs very well before adding the flour.

• Chunk over Chips: Use a high-quality chocolate bar chopped into chunks rather than chocolate chips. Chunks create “pools” of melted chocolate that chips simply can’t match.

• Storage: These stay fresh in an airtight container for up to 4 days, or you can freeze them for up to 3 months.