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A browned butter blondie on a white plate.
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Browned Butter Blondies with Pecans

These Butter Pecan Blondies are a moist and intensely flavored cookie bar made with browned butter and topped with a sweet touch of cinnamon glaze. The flavor is AMAZING. This is a great recipe to bake for potlucks, parties, or for an everyday snack.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Chill time 20 minutes
Total Time 1 hour 25 minutes
Servings 28 slices
Calories 145kcal

Equipment

  • 13 x 9 inch baking dish

Ingredients

Cinnamon Powdered Sugar Drizzle

Instructions

Making the cake

  •  Heat the oven to 350 degrees F. and grease a 9" x 13" baking pan.
  • Melt the butter in a medium-size saucepan and add the chopped pecans.  Cook over medium-low heat until the pecans are toasted and the butter turns brown, stirring frequently, and cook about 15 minutes. The butter will get foamy and the pecans will start to smell nutty.
  • Set a mesh strainer over a bowl and strain the pecans from the butter, then chill the butter for about 20 minutes.
  • In a large mixing bowl, cream the chilled butter and brown sugar with a mixer until light and fluffy, for about 3 minutes.  Add the golden syrup and mix on medium speed until incorporated.
  • Beat in the eggs and vanilla until combined and a smooth batter forms.
  • Add the flour, baking powder, salt, and the pecans and mix with a spatula until just combined.
  • Pour mixture into the prepared pan.  Bake for 30 - 35 minutes until nice and golden brown.
  • Remove the blondies from the oven and let cool completely before adding the glaze and cutting into bars.

Making the glaze

  • Combine the glaze ingredients in a small bowl and stir well to combine. Drizzle over the blondies when cooled.
  • Cut the bars into squares with a sharp knife and enjoy.
  • Store the cooled blondies in an airtight container for 3 days. You can also store the blondies in the container for longer in the refrigerator.

Notes

About the pecans, I find it easier to buy the prechopped pecans, but if you cannot find them use the whole or halved pecans and chop them yourself.
To get a clean cut on the bars, make sure the blondies are completely cooled and then cut with a sharp knife.  It helps to clean the knife after several cuts.
 
If you like making bar cookies try these easy-to-make Raspberry Peach Crumble Bars, they are buttery and fruity and so, so good.
All images and text © Jere' Cassidy / One Hot Oven

Nutrition

Serving: 1slice | Calories: 145kcal | Carbohydrates: 20g | Fat: 7g | Cholesterol: 28mg | Sodium: 134mg