
Chewy, nutty blondies with browned butter, a whisper of bourbon, toasted pecans, and melting chocolate chunks—perfect for holidays and gatherings.

This batch of Brown Butter Bourbon Pecan Chocolate Chunk Blondies has a way of showing up at every holiday gathering, potluck, and last-minute dinner invite. I remember the first time I made them: it was a chilly December evening and I wanted something that felt festive but not fussy. Browning the butter filled the kitchen with warm, nutty aromas and the small splash of bourbon lent a grown-up depth that makes these bars irresistible. They stay chewy in the middle with crisp golden edges and pockets of gooey chocolate—each bite balancing sweet, toasty pecan crunch and a caramelized butter flavor.
I discovered this combination while experimenting with a basic blondie formula and a jar of pecans that had been sitting in my pantry. The browned butter turned an ordinary batter into something almost caramel-like, and the bourbon softened the sweetness without ever tasting boozy. Because most of the alcohol evaporates with heat, these are perfectly child-friendly if you omit the bourbon or keep the small amount that cooks out; in my family we’ve never had a complaint. These blondies are simple to make, forgiving for home bakers, and ideal for baking ahead. They store well and travel without fuss, making them my go-to when I want a show-stopping yet easy dessert.
In my experience, these bars are the first to disappear at family gatherings. Guests often ask for the recipe because the browned butter and bourbon combination feels both nostalgic and new. I’ve brought them to office parties and holiday dinners—every time they get rave reviews and the recipe request follow-ups.
My favorite thing about these blondies is how forgiving they are: underbake them slightly for an oozy center or bake a couple minutes longer for a more set bar. Family members usually fight over the corner pieces, and the flaky salt finish makes each piece feel indulgent and special.
Store cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—bring to room temperature before serving. To freeze, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or on the counter for a couple hours and rewarm briefly in a 300°F oven for 6–8 minutes to revive the gooey chocolate and soften the texture. Use parchment between layers when stacking to prevent sticking.
If you need to adapt, swap pecans for walnuts or almonds (1:1), or use chopped toasted hazelnuts for a different flavor profile. Replace semi-sweet chocolate with milk chocolate for a sweeter bar or dark chocolate (60–70%) for more bitterness. For a dairy-free version, use a vegan stick butter alternative and dairy-free chocolate, though browning behavior may vary slightly. To make them boozy-forward without extra alcohol, brush the baked top with a tablespoon of warm bourbon—this keeps some of the spirit’s flavor while not dramatically increasing alcohol content.
Serve warm with a scoop of vanilla bean ice cream for a classic dessert, or pair with a rich cup of coffee or black tea. For holiday presentation, dust lightly with powdered sugar and scatter extra toasted pecan halves on top. These bars also travel well—wrap in parchment and present on a platter for potlucks or package individually for gift-giving.
Blondies are an American take on the classic bar cookie, similar to brownies but built on brown sugar instead of cocoa. The incorporation of browned butter is a technique borrowed from European baking traditions that intensifies nutty and caramel flavors. Adding bourbon is a nod to Southern American flavors where spirits like bourbon and pecans are culinary staples—together they create a dessert that feels both homey and elevated.
In fall and winter, add 1/4 teaspoon ground nutmeg and a pinch of cloves for warming spice. For spring and summer, fold in 1/2 cup dried cherries or chopped apricots instead of some of the chocolate for a fruity counterpoint. For holiday versions, swap the bourbon for spiced rum, or drizzle with salted caramel for an extra festive touch.
Make the batter ahead and keep it chilled for up to 24 hours—bring to room temperature and fold once before baking. Bake full pans and cut into portions for grab-and-go snacks or lunchbox treats. Use an 8x8 pan or double the recipe in a 9x13 pan when entertaining. Label containers with the date and reheat individual pieces in the microwave for 10–15 seconds or oven for a few minutes to restore gooeyness.
These blondies are a reliable, crowd-pleasing treat that combines technique (browned butter) with simple comforts (chocolate and pecans). I hope you’ll make them your own—swap mix-ins, play with finishing salts, and share them with the people you love.
Use a light-colored pan to brown butter so you can see the color change and avoid burning.
Toast pecans in a dry skillet for 3–4 minutes until fragrant to intensify their flavor.
Measure flour by spooning into the cup and leveling off to prevent dense bars.
This nourishing brown butter bourbon pecan chocolate chunk blondies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Most of the alcohol cooks off during baking. If you prefer no alcohol, omit the bourbon and add 1 teaspoon extra vanilla and 1 teaspoon milk.
Cool in the pan at least 1 hour before removing and slicing. For clean cuts, chill the pan for 30 minutes and use a hot, dry knife wiped between cuts.
This Brown Butter Bourbon Pecan Chocolate Chunk Blondies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Line an 8x8-inch pan with parchment, spray lightly, and set aside.
Melt 4 ounces butter in a light-colored saucepan over medium heat. Swirl until foam subsides and brown specks form. Transfer to a heatproof bowl to stop cooking and cool 3–4 minutes.
Whisk brown butter with 1 cup packed light brown sugar, then stir in 2 1/2 tablespoons bourbon and 1 teaspoon vanilla. Add 1 large egg and 1 yolk and beat until smooth.
Gently fold in 1 cup all-purpose flour, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt until just combined. Fold in 1/4 cup toasted pecans and 6 ounces chopped semi-sweet chocolate.
Scrape batter into prepared pan and smooth. Bake at 350°F for 24 minutes until edges are golden and center is slightly wobbly.
Cool in pan at least 1 hour before removing and slicing. Sprinkle flaky sea salt if desired. Store in an airtight container for up to 3 days or freeze portions.
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This recipe looks amazing! Can't wait to try it.
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