These Butterbeer Brown Butter Blondies with Toasted Pecans basically taste like amped up butter pecan blondies. Their flavor is spot-on and like any good blondie should be, they’re gooey-centered and completely indulgent. What could be a more perfect fall snack for watching Harry Potter?
I always wonder what gets a person excited.
And I don’t mean regular excited, I mean the kind of excitement that’s palpable. The kind of excited that makes someone’s eyes light up with passion and their voice resonate with happiness.
For some of us, it’s our work. For others, it might be a hobby. Many of us find that true happiness lies within helping others or just spending time with loved ones no matter what you’re doing. Or maybe it’s a combination of all of these.
I’m easy to please in this regard. One of the things that gets me excited to the point of gleeful is spending a chilly fall evening at home watching fall-ish movies and snacking on crisp, sweet fresh apples and homemade roasted pumpkin seeds. I don’t know about you, but I definitely have certain movies that I’ll only watch at certain times of the year. Like Harry Potter, which just says autumn to me.
And what could be more appropriate than butterbeer when you’re in the mood for a Harry Potter marathon? (If butterbeer is your thing, you might want to check out the recipe for Butterbeer Popcorn that I shared last year.)
- 10 tablespoons (142 g) butter, browned and cooled slightly (see Note)
- ¾ cup (162 g) light brown sugar, lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon butter extract
- ¼ teaspoon almond extract
- ¼ teaspoon rum extract (optional)
- 1 cup (128 g) all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 cup (100 g) pecans, toasted and coarsely chopped
- Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper so that it hangs over all 4 sides and you can just lift out the blondies.
- Whisk together the brown butter, brown sugar, egg, vanilla extract, butter extract, almond extract, and rum extract. Stir in the flour, salt, and nutmeg, and then fold in the pecans.
- Pour the batter into the prepared pan and bake until golden on the outside, but still a touch doughy in the center, about 20 to 25 minutes (be careful not to overbake, as these are best gooey in the center).
- Cool completely before cutting.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Mmmhhh, heavenly! Such great flavours.
Cheers,
Rosa
Confession – I’d choose a blondie over a brownie any day. And these look perfect! That gooey middle….swoon. And, this may sound sappy, but my husband, after 20 years of marriage (!) still makes my heart leap when he walks into a room.
Ohhh, Harry Potter in Autumn is my favorite too!! :-) These blondies would be perfect accompaniment for such happiness. :-)
Your blondies look so rich and buttery, love these!
These just look outstanding. I’m a sucker for any blondie bar, too!
What gets me excited is watching my dogs run free when hiking in the mountains with my love by my side. Knowing we are going the evening before is the best – until we get there the next morning in the open sweet air of the mountains.