Brown Butter Bourbon Pecan Chocolate Chunk Blondies – The Irresistible, Gooey Bar You Need in Your Life

Brown Butter Bourbon Pecan Chocolate Chunk Blondies—even the name sounds like comfort and luxury, right? These are chewy, nutty, buttery bars with a warm kick of bourbon and chunks of rich chocolate that melt right into every bite.

Thank you for being here in my kitchen today—this is one recipe you’ll want to bookmark (and probably make on repeat). And hey, if you love cozy desserts with a story, make sure to subscribe to my email list for weekly recipes and kitchen tales straight from Poulef’s oven.

Overview of Recipe Content

These brown butter bourbon pecan chocolate chunk blondies are my go-to when I need something indulgent yet surprisingly easy. They strike the perfect balance between gooey cookie bars and toasted nutty flavor, all lifted with a hint of bourbon that deepens the caramel notes of the brown sugar and butter.

Why You’ll Love It

• Perfectly chewy texture with crisp edges and a soft center.
• Rich, nutty, and aromatic, thanks to browned butter and bourbon.
• One-bowl magic—no mixer needed.
• Ideal for holidays, potlucks, or a “just because” baking session.

What It Tastes Like

Imagine the deep caramel notes of brown sugar, the warmth of bourbon, and the toasty nuttiness of pecans, all swirling together with pools of melty chocolate. It’s like a Southern hug in dessert form.

Ingredient List

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• 4 ounces unsalted butter, melted until browned
• 1 cup light brown sugar, firmly packed
• 2 ½ tablespoons bourbon
• 1 teaspoon vanilla extract
• 1 large egg + 1 egg yolk (room temperature)
• 1 cup all-purpose flour
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ cup toasted pecans, roughly chopped
• 6 ounces semi-sweet chocolate, chopped into chunks
• Flaky sea salt, for sprinkling (optional)

Tools You’ll Need

• Medium saucepan (for browning the butter)
• Mixing bowl and whisk
• Spatula
• 8×8-inch baking pan
• Parchment paper

Suggested Substitutions

• Whiskey can replace bourbon for a smokier note.
• Chopped walnuts instead of pecans.
• Dark chocolate for an extra-intense version.
• For a non-alcoholic option, swap bourbon with 1 teaspoon maple extract.

How to Make Brown Butter Bourbon Pecan Chocolate Chunk Blondies

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1. Brown the Butter:
   In a small saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. (This step makes all the difference!)
2. Mix Wet Ingredients:
   Pour the browned butter into a bowl, whisk in brown sugar until smooth. Add bourbon, vanilla, egg, and egg yolk, whisking until glossy.
3. Combine Dry Ingredients:
   Add flour, cinnamon, and salt to the wet mixture. Gently fold until combined—don’t overmix!
4. Add the Good Stuff:
   Stir in the chopped pecans and chocolate chunks. The dough will be thick and rich.
5. Bake:
   Spread the batter evenly into your lined pan and bake at 350°F (175°C) for 22–25 minutes, until golden and just set in the center.
6. Finish & Serve:
   Sprinkle flaky sea salt while warm. Let cool completely before slicing (if you can wait that long!).

Tip from my nonna: Brown butter and bourbon are a match made in heaven—don’t skip either!

What to Serve with Brown Butter Bourbon Pecan Chocolate Chunk Blondies

Pair these beauties with:

• A scoop of vanilla ice cream or bourbon caramel sauce.
• A steaming mug of espresso or Irish coffee.
• Serve them slightly warm for that melt-in-your-mouth chocolate moment.

Tips for Making It Perfect

• Use room temperature eggs—cold eggs can cause the butter to seize.
• Do not overbake! Blondies should be soft in the center; they’ll firm up as they cool.
• Toast the pecans first—it enhances flavor.
• Line your pan with parchment paper for easy removal and clean cuts.

Storage Instructions

Store cooled blondies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
To freeze, wrap tightly and store up to 3 months. Reheat briefly in the microwave for that “fresh-baked” taste.

General Information

These blondies have a Southern-inspired twist, combining bourbon’s warmth with classic pecan pie flavors. Perfect for Thanksgiving, Christmas cookie trays, or even gifting.

Frequently Asked Questions

Can I make these without bourbon?
Yes! Replace bourbon with 1 teaspoon maple or vanilla extract.

Can I double the recipe?
Absolutely—use a 9×13-inch pan and bake a few minutes longer.

Can I use chocolate chips instead of chunks?
Yes, though chunks melt more luxuriously into the bars.

Conclusion

There’s something special about a dessert that feels both rustic and refined—and these Brown Butter Bourbon Pecan Chocolate Chunk Blondies are just that. They’re the kind of treat that makes your kitchen smell like heaven and your heart feel full.

If you loved this recipe, try my Maple Pecan Blondies or Salted Caramel Chocolate Chip Cookies—you’ll thank me later!

Happy baking, friend ❤️

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Interactive Elements

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Nutritional Information (Per Serving)

Calories	Carbs	Protein	Fat	Sugar	Fiber	Sodium
285	28g	3g	17g	18g	1g	120mg

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