Bourbon Pecan Blondies

Introduction

Bourbon Pecan Blondies are the perfect fusion of rich, buttery dessert and Southern charm. Unlike traditional brownies, which rely on cocoa for their deep flavor, blondies shine with a golden-brown hue derived from brown sugar, butter, and vanilla. When you add toasted pecans and a splash of bourbon into the mix, the result is an indulgent, fudgy treat that’s both nostalgic and sophisticated. Whether served at holiday gatherings, afternoon tea, or as a decadent after-dinner dessert, these Bourbon Pecan Blondies offer a delightful balance of nuttiness, warmth, and sweetness that will leave everyone asking for seconds—and the recipe.

The History

The origins of blondies trace back to the late 19th century, around the same time chocolate brownies were gaining popularity in American households. While the first known brownie recipe appeared in the 1896 edition of The Boston Cooking-School Cook Book, blondies likely emerged as a variation—either by accident or intentional innovation—when bakers omitted cocoa powder from the mix. The absence of chocolate allowed other ingredients like brown sugar, butter, and vanilla to take center stage, resulting in a lighter, caramel-toned bar cookie.

Pecans have long been a staple in Southern baking, prized for their buttery texture and earthy flavor. Native to the southern United States and northern Mexico, pecans became widely cultivated in the 18th and 19th centuries. Their natural richness made them a favorite addition to pies, pralines, and, eventually, desserts like blondies.

Bourbon, America’s native spirit, adds another layer of regional authenticity. Distilled primarily in Kentucky, bourbon brings a warm, oaky sweetness that pairs exquisitely with brown sugar and toasted nuts. The combination of bourbon and pecans is iconic in Southern cuisine—think pecan pie with a bourbon glaze or bourbon-infused pralines. Incorporating bourbon into blondies is a modern twist that elevates this classic dessert into something truly special, marrying tradition with bold flavor.

Ingredients Breakdown

Each ingredient in Bourbon Pecan Blondies plays a crucial role in achieving the perfect texture, flavor, and aroma. Let’s break down what goes into this luxurious dessert:

Butter (Unsalted): Provides richness and moisture. Unsalted butter allows you to control the salt content precisely. It should be melted and slightly cooled before use to ensure even mixing.
Brown Sugar (Dark): The star of any blondie. Dark brown sugar contains more molasses than light brown sugar, giving the blondies a deeper caramel flavor and chewier texture.
Granulated Sugar: Adds sweetness and helps create a slight crispness on the edges while maintaining a soft interior.
Eggs (Large): Act as a binder and provide structure. They also contribute to the moist, fudgy consistency when not overmixed.
Vanilla Extract: Enhances overall flavor with its warm, floral notes. Pure vanilla extract is recommended over imitation for the best taste.
All-Purpose Flour: Forms the base structure of the blondies. It should be sifted to avoid clumps and overmixing, which can lead to toughness.
Baking Powder: A small amount helps the blondies rise slightly without making them cakey.
Salt (Fine Sea Salt): Balances sweetness and enhances all the other flavors. A pinch of flaky sea salt on top before baking is optional but highly recommended for contrast.
Bourbon (Aged, 80 Proof): Adds complexity, warmth, and a subtle smokiness. Choose a mid-range bourbon you’d enjoy sipping—avoid harsh, low-quality spirits as their flavor will be concentrated.
Pecans (Toasted and Chopped): Bring crunch, nuttiness, and visual appeal. Toasting intensifies their flavor and removes any raw bitterness. Use unsalted, raw pecans and toast them yourself for the best results.

Optional additions include a pinch of cinnamon or nutmeg for warmth, a handful of chocolate chips for contrast, or a swirl of caramel for extra decadence.

Step-by-Step Recipe

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment with butter or non-stick spray.
Toast the Pecans: Spread 1½ cups of chopped pecans on a baking sheet. Toast in the preheating oven for 8–10 minutes, stirring once halfway through, until fragrant and lightly golden. Set aside to cool.
Melt the Butter: In a medium saucepan, melt 1 cup (2 sticks) of unsalted butter over low heat. Once fully melted, remove from heat and let cool slightly for 5 minutes.
Mix Wet Ingredients: In a large mixing bowl, whisk together 1 cup dark brown sugar and ½ cup granulated sugar. Pour in the warm melted butter and stir until smooth and well combined. Add 2 large eggs, one at a time, whisking well after each addition. Stir in 2 teaspoons of pure vanilla extract and ¼ cup of good-quality bourbon. Mix until the batter is glossy and emulsified.
Incorporate Dry Ingredients: In a separate bowl, sift together 1 cup + 2 tablespoons all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon fine sea salt. Gradually fold the dry mixture into the wet ingredients using a spatula. Mix just until no flour streaks remain—do not overmix.
Add Pecans: Fold in the toasted pecans gently, ensuring even distribution. For extra flair, reserve a small handful of pecans to sprinkle on top before baking.
Spread Batter: Pour the thick, sticky batter into the prepared pan. Use the spatula to spread it evenly into the corners. Smooth the top carefully. If desired, drizzle 2–3 tablespoons of caramel sauce over the surface and lightly swirl with a knife.
Finish with Garnish: Sprinkle the top with a pinch of flaky sea salt and the reserved chopped pecans for crunch and presentation.
Bake: Place the pan in the center of the oven and bake for 28–34 minutes. The blondies are done when the edges are golden brown, the center is set but still slightly soft (a toothpick inserted should come out with moist crumbs, not wet batter), and the top has developed a delicate crackle.
Cool Completely: Allow the blondies to cool in the pan on a wire rack for at least 1 hour. This ensures clean cuts and optimal texture. Use the parchment overhang to lift them out before slicing.
Serve: Cut into squares using a sharp knife dipped in hot water for clean edges. Serve at room temperature.

Tips

Don’t Overbake: Blondies continue to cook slightly from residual heat after removal from the oven. Taking them out when the center is just set prevents dryness.
Toast Your Pecans: Never skip toasting—it dramatically improves flavor and texture. Cool them completely before adding to the batter to prevent cooking the eggs prematurely.
Use Room-Temperature Eggs: Cold eggs can cause the melted butter to seize, leading to a grainy texture.
Fold, Don’t Stir: Overmixing after adding flour develops gluten, which can make blondies tough instead of tender.
Chill Before Slicing: For ultra-clean cuts, refrigerate the cooled blondies for 30 minutes before slicing.
Bourbon Quality Matters: Since bourbon doesn’t fully cook off, choose one with a smooth, balanced profile. Avoid overly peaty or medicinal-tasting varieties.
Double the Batch: These blondies freeze beautifully. Wrap individually or store in an airtight container for up to 3 months.
Check Oven Hot Spots: Rotate the pan halfway through baking if your oven heats unevenly.

Variations and Customizations

Bourbon Pecan Blondies are wonderfully adaptable. Here are some creative twists to suit different tastes and occasions:

Chocolate Lover’s Version: Fold in 1 cup of semi-sweet or white chocolate chips along with the pecans. The contrast of chocolate and bourbon is divine.
Maple-Bourbon Swirl: Replace 2 tablespoons of bourbon with pure maple syrup and swirl extra syrup on top before baking.
Spiced Blondies: Add ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves for a warm, autumnal flavor.
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure it contains xanthan gum or add ¼ teaspoon separately.
Vegan Adaptation: Replace butter with refined coconut oil, eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and use plant-based sugar. Choose a vegan-certified bourbon (some are filtered through charcoal made from animal bones).
Nut Alternatives: Swap pecans for walnuts, hazelnuts, or macadamia nuts. Toasted almonds also work beautifully.
Orange Zest Infusion: Add 1 tablespoon of finely grated orange zest to the batter for a bright, citrusy note that complements the bourbon.
Adult-Only Booze Boost: Soak the chopped pecans in 2 tablespoons of bourbon for 30 minutes before folding into the batter for intensified flavor.
Mini Blondie Bites: Bake in a muffin tin using paper liners for individual servings. Reduce baking time to 18–22 minutes.
Layered Dessert Bars: Create a trifle-like version by layering crumbled blondies with whipped cream, bourbon-soaked raisins, and candied pecans.

Health Considerations and Nutritional Value

While Bourbon Pecan Blondies are undeniably indulgent, understanding their nutritional profile can help with mindful enjoyment:

Calories: Approximately 250–300 calories per square (based on 12 servings), depending on size and add-ins.
Fat: Around 15–18g per serving, mostly from butter and pecans. The fats in pecans are predominantly heart-healthy monounsaturated fats.
Carbohydrates: Roughly 30–35g, primarily from sugars and flour. High in simple carbs, so best enjoyed in moderation, especially for those managing blood sugar.
Protein: About 2–3g per serving, mainly from eggs and nuts.
Sodium: Varies based on salt added, but typically 100–150mg per piece. Using lower-sodium butter and omitting finishing salt can reduce this.
Alcohol Content: Most of the bourbon evaporates during baking, but about 5–10% may remain. Not suitable for children, pregnant individuals, or those avoiding alcohol.

Health-conscious bakers can make modifications such as reducing sugar by ¼ cup (using a blend of brown and coconut sugar), substituting half the butter with unsweetened applesauce, or increasing fiber by adding 2–3 tablespoons of oat bran to the flour mix. However, note that substitutions may alter texture and richness.

Pecans themselves offer benefits—they’re rich in antioxidants, vitamin E, magnesium, and beneficial plant compounds. Paired with moderate portions, these blondies can be part of a balanced diet when enjoyed occasionally.

Ingredients

1 cup (2 sticks) unsalted butter
1 cup dark brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
¼ cup bourbon (80 proof, preferably aged)
1 cup + 2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine sea salt, plus extra for topping
1½ cups pecans, chopped and toasted
Flaky sea salt (for finishing, optional)
2–3 tablespoons caramel sauce (optional, for swirling)

Directions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and grease lightly.
Toast pecans on a baking sheet for 8–10 minutes until fragrant. Cool and set aside.
Melt butter in a saucepan over low heat. Remove and let cool slightly.
In a large bowl, combine brown sugar and granulated sugar. Add melted butter and whisk until smooth.
Add eggs one at a time, whisking well after each. Stir in vanilla and bourbon until glossy.
In another bowl, sift together flour, baking powder, and salt.
Fold dry ingredients into wet mixture using a spatula. Mix until just combined.
Fold in toasted pecans gently.
Pour batter into prepared pan. Spread evenly. Swirl in caramel if using.
Sprinkle top with reserved pecans and a pinch of flaky salt.
Bake for 28–34 minutes until edges are golden and center is set.
Cool completely in pan before lifting out and slicing.
Serve at room temperature. Store in an airtight container for up to 5 days.

FAQ

Can I make Bourbon Pecan Blondies without alcohol?
Yes. Substitute the bourbon with an equal amount of strong brewed coffee, vanilla almond milk, or a mixture of 2 tbsp maple syrup + 2 tbsp water. The depth of flavor will differ, but they’ll still be delicious.

Why are my blondies too hard or dry?
Overbaking is the most common culprit. Remove them when the center still has a slight jiggle. Also, overmixing the batter after adding flour can cause toughness.

Can I use whiskey instead of bourbon?
Yes, but bourbon is ideal due to its sweeter, corn-based profile. Scotch or rye will impart a sharper, spicier note.

How do I store leftover blondies?
Keep in an airtight container at room temperature for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature.

Can I double the recipe?
Yes, but use a larger pan (e.g., 12×18-inch half-sheet) and increase baking time to 30–38 minutes, watching closely for doneness.

Do these blondies need to be refrigerated?
No, unless your kitchen is very warm or you’ve added perishable toppings like fresh whipped cream. They keep best at room temperature.

Are Bourbon Pecan Blondies safe for kids?
Due to residual alcohol, they’re not recommended for young children. To make kid-friendly versions, omit bourbon entirely and add extra vanilla or a splash of apple juice.

Can I use pre-chopped pecans from the store?
Yes, but check for freshness. Stale nuts can ruin the flavor. Toasting is still essential for maximum taste.

What’s the best way to cut blondies cleanly?
Chill them for 30 minutes, then use a sharp chef’s knife dipped in hot water and wiped between cuts.

Can I add chocolate?
Absolutely! Stir in 1 cup of chocolate chips, chunks, or even coarsely chopped chocolate bars before baking.

Summary

Bourbon Pecan Blondies are rich, fudgy confections that blend the warm sweetness of brown sugar with the nutty crunch of toasted pecans and the smooth depth of aged bourbon. Perfect for dessert trays, gifts, or cozy nights, they offer a grown-up twist on a classic treat that satisfies every sweet craving.