Brown Butter Pecan Blondies

A modern twist on pecan pie that’s shockingly simple.
Don’t skip the brown butter.

Recipe:
⸻

Ingredients:

1 cup (2 sticks / 225 g) unsalted butter
2 cups (400 g) light brown sugar, packed
2 large eggs
2 tsp pure vanilla extract
2 cups (250 g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (100 g) chopped toasted pecans (or swap for walnuts or chocolate chips)
Optional: flaky sea salt for topping

Instructions
1. Brown the butter:
In a saucepan over medium heat, melt butter. Continue cooking, swirling often, until it smells nutty and turns amber, 5–7 minutes. Pour into a large mixing bowl and let cool 5 minutes.
2. Whisk in sugar, eggs, and vanilla until glossy and smooth.
3. Add dry ingredients:
Stir in flour, baking powder, and salt just until combined — don’t overmix.
4. Fold in pecans (and any mix-ins like white chocolate chunks or toffee bits).
5. Spread into your personalized 13×9 pan lined with parchment for easy lifting. Smooth the top.
6. Bake at 350°F (175°C) for 25–30 minutes, until golden brown and the center is just set.
7. Cool completely before lifting out and slicing into squares or rectangles to show off clean edges.
8. Finish with a sprinkle of flaky salt if desired.