Brown Butter and Pecan Blondies

Brown Butter and Pecan Blondies

Topped with a gooey cane syrup and pecan glaze, these rich and chewy blondies are sure to please any sweet craving. 

Brown Butter and Pecan Blondies
Makes 4
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  1. ¾ cup unsalted butter
  2. 1½ cups firmly packed light brown sugar
  3. 2 large eggs
  4. 1½ teaspoons vanilla extract
  5. 1½ cups all-purpose flour
  6. 2 teaspoons baking powder
  7. 1 teaspoon salt
  8. ½ cup butterscotch morsels
  9. 1 cup Schermer pecans, roughly chopped
  1. 1 cup cane syrup
  2. ¼ cup unsalted butter
  3. ¼ cup heavy whipping cream
  4. ¼ teaspoon kosher salt
  5. ½ cup confectioners’ sugar
  6. 2 cups Schermer Pecan halves
  7. Vanilla ice cream, cane syrup, to serve
  1. Preheat oven to 350°. Spray 4 (6-inch) cast-iron skillets with cooking spray.
  2. For blondies: In a medium skillet, melt butter over medium heat. Cook, stirring frequently, until it turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and strain through a fine-mesh sieve.
  3. In a large bowl, beat brown butter and brown sugar with a mixer at medium speed until combined, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined after each addition. Fold in butterscotch morsels and pecans. Divide batter among prepared skillets.
  5. Bake until a wooden pick inserted in center comes out clean, 25 to 27 minutes. Let cool completely.
  6. For topping: In a medium saucepan, bring cane syrup to a boil over medium heat. Boil, stirring frequently, for 1 minute. Remove from heat, and stir in butter until melted. Stir in cream and salt. Let cool completely. Once cool, whisk in confectioners’ sugar; stir in pecans. Pour pecan mixture over cooled blondies. Serve with ice cream, and drizzle with cane syrup, if desired.
Taste of the South


    • Hi Pam! Thanks for asking! You can bake these in a smaller size skillet, just watch them while they’re cooking because the cook time might need to be adjusted. Instead of using cane syrup, you could use maple syrup or sorghum syrup. You should be able to find cane syrup at your local grocery store, but our test kitchen uses Steed’s Cane Syrup, which can be purchased here: or on

    • Hi Karen! We never tested this recipe in a 9×13 pan, but we think it should be okay if cooked in one. You’ll probably have to increase the cooking time significantly; begin checking for doneness at 35 minutes. We’d also suggest loosely covering the pan in foil so it doesn’t brown too much. Thanks for asking!


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