Pecan Toffee Blondies
Prep time
Cook time
Total time
A sweet and salty blondie recipe with pecans and toffee bits, enhanced by brown butter
Recipe type: Dessert
Yield: 8x8 pan of blondies
  • 6 tbsp unsalted butter, cubed
  • 1 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (125 g) all purpose flour
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup coarsely chopped pecans
  • ½ cup toffee bits
  1. Heat the oven to 350°F and grease or line an 8x8-inch baking pan.
  2. In a medium saucepan or small skillet, warm the butter over medium heat. Whisk the butter constantly as it melts, foams and bubbles. After a few minutes it should begin to smell nutty and the butter solids at the bottom of the pan will turn a golden brown. As soon as you see brown bits on the bottom of your pan (it helps to use a light-colored pan), take it off the heat and continue to whisk for another thirty seconds. Pour into a large bowl and set aside.
  3. Let the butter cool down for 10-15 minutes. This is a good time to chop your nuts and prep the rest of your ingredients.
  4. Once the butter has cooled a little, add the brown sugar, egg and vanilla to the bowl. Stir until well combined.
  5. Sprinkle the flour, baking powder and sea salt over the bowl. Stir until just combined.
  6. Gently fold in the pecans and toffee bits.
  7. Smooth the batter into the prepared pan and bake for 20-25 minutes, until lightly browned and crinkly on top. DO NOT OVER-BAKE.
  8. If you can wait, allow them to cool completely before serving. (I never wait.) The middle will seem gooey, but it will set as it cools and become perfectly chewy and delicious.
adapted from Whip It Up
Recipe by Cake Over Steak at