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Perfect Brown Butter Pecan Blondies Recipe with Salted Caramel Swirl

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These blondies combine nutty brown butter, toasted pecans, and a luscious salted caramel swirl for a rich, chewy, and crowd-pleasing dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, browned
  • 1 1/4 cups (250 grams) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120 grams) chopped toasted pecans
  • 1/2 cup (120 ml) salted caramel sauce (store-bought or homemade)

Instructions

  1. Brown the butter: Place 1 cup (227 g) of unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. Watch for it to turn a rich amber color and smell nutty (about 5-7 minutes). Remove from heat promptly to avoid burning. Pour browned butter into a heatproof bowl and let it cool for 5 minutes.
  2. Mix wet ingredients: To the browned butter, whisk in 1 1/4 cups (250 g) light brown sugar until combined and slightly glossy. Add 2 large eggs (room temperature) one at a time, whisking well after each addition. Stir in 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, sift together 1 3/4 cups (220 g) all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
  4. Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the blondies tender.
  5. Add pecans: Fold in 1 cup (120 g) chopped toasted pecans evenly through the batter.
  6. Prepare the baking pan: Lightly grease a 9×9-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
  7. Pour batter and swirl caramel: Spread the batter evenly in the pan. Dollop 1/2 cup (120 ml) salted caramel sauce in spoonfuls across the top. Using a knife or skewer, swirl the caramel through the batter to create a marbled effect without fully mixing.
  8. Bake: Place the pan in a preheated oven at 350°F (175°C). Bake for 25-30 minutes or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
  9. Cool and slice: Allow the blondies to cool completely in the pan on a wire rack (about 1 hour) before slicing into squares. This helps the salted caramel swirl set and prevents crumbling.

Notes

Use medium heat and stir constantly when browning butter to avoid burning. Fold dry ingredients gently into wet to keep blondies tender. Swirl caramel gently on top for a marbled effect. Let blondies cool completely before slicing to prevent crumbling. Toast pecans lightly for best flavor. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan butter and dairy-free caramel. Flax eggs can replace eggs for vegan version.

Nutrition

Keywords: brown butter blondies, pecan blondies, salted caramel blondies, easy blondies recipe, quick dessert, nutty blondies, caramel swirl blondies

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