This recipe has been my holiday party secret for years and it still draws a crowd every time I bring it. I first developed these blondies on a cold November evening when I wanted something comforting and a little grown up. The browned butter gives a toasted, caramel like depth while the bourbon adds a warm, subtle note that never overpowers. The edges crisp to a golden finish while the center remains chewy and studded with pecans and generous chunks of semi sweet chocolate. Our family called them the little squares of celebration the first winter I made them and they have been requested at every gathering since.

They are forgiving to make which is why they are so practical for busy holiday hosts. You do not need to temper chocolate or measure tiny amounts of sugar. The technique that matters most is browning the butter carefully and folding the flour just until combined. This preserves a dense, fudgy texture that gives you the best of cookie and brownie in one. I learned to cool them for at least an hour in the pan so they cut cleanly and the flavor hangs together. Serve warm with a scoop of ice cream or at room temperature on a tin of holiday cookies.

Ingredients

• Unsalted butter 4 ounces Brown gently to develop nutty aroma. Use a good quality European style butter if you want a richer finish. Browning concentrates flavor and gives those toffee like notes that make these special.
• Light brown sugar 1 cup Firmly packed. The molasses in light brown sugar keeps the blondies moist and contributes to chewiness. If you only have dark brown sugar the result will be slightly more molasses forward but still excellent.
• Bourbon 2 and 1/2 tablespoons Adds a subtle warm note. Use a mid shelf bourbon such as Bulleit or Maker's Mark for a smooth flavor. Alcohol cooks down during baking leaving aroma and complexity.
• Vanilla extract 1 teaspoon Pure vanilla boosts the overall sweetness and marries the browned butter and bourbon flavors. I prefer Nielsen Massey for reliable flavor.
• Eggs 1 large egg plus 1 egg yolk At room temperature. The extra yolk adds richness and a fudgy texture. Bring to room temperature for better emulsion.
• All purpose flour 1 cup Spoon and level for accuracy. Over mixing will develop gluten and make the bars cakier so fold until just combined.
• Ground cinnamon 1/4 teaspoon Optional but it highlights the butter and brown sugar with a warm hint that is lovely in holiday baking.
• Salt 1/4 teaspoon Use fine sea salt inside and flaky sea salt for optional finishing. Salt balances the sweetness and amplifies the browned butter aroma.
• Toasted pecans 1/4 cup Roughly chopped. Toasting brings out oils and crunch, and provides a textural counterpoint to the dense batter.
• Semi sweet chocolate 6 ounces Chop into chunky pieces so you get pockets of melted chocolate. Use a high quality bar for better melting and flavor.
• Flaky sea salt For sprinkling before serving, optional but recommended for contrast.

Instructions

Prepare the pan and ovenPreheat the oven to 350 degrees Fahrenheit. Line an 8 by 8 inch baking pan with parchment paper leaving an overhang to lift the blondies out later. Lightly spray the parchment and any exposed pan to prevent sticking. Proper lining ensures even edges and a clean release.Bread butter by browningIn a small saucepan over medium heat melt the butter. Continue cooking and swirling the pan as the butter foams and then the milk solids begin to brown. Watch closely when the color appears, about 6 to 8 minutes total. Remove immediately when you see golden brown flecks and it smells nutty. Pour into a heat proof bowl and let cool for 2 to 4 minutes so it does not cook the eggs when mixed.Mix sugars and flavoringsWhisk the brown sugar into the warm browned butter until smooth. Add the bourbon and vanilla and stir to combine. The mixture will look glossy. Let cool slightly so it is warm but not hot before adding eggs.Incorporate eggsAdd the large egg and the extra yolk, beating until combined and slightly thickened. This helps build a stable batter and contributes to the dense texture. If the butter was too hot the eggs will scramble so ensure the mixture has cooled a bit.Fold in dry ingredients and mix insUsing a rubber spatula fold in the flour, cinnamon and salt until just combined. Fold in toasted pecans and chocolate chunks. Over mixing leads to tougher bars so stop when you see no dry streaks of flour.Bake and judge donenessScrape the batter into the prepared pan and smooth the top. Bake for about 24 minutes or until the edges are set and golden and the center is slightly wobbly when you gently shake the pan. Remember residual heat will continue to set the center as it cools. Do not over bake if you want a chewy center.Cool and finishCool in the pan on a wire rack for at least 1 hour before cutting. This resting period completes the setting process and makes clean squares. Sprinkle flaky sea salt before serving if desired.

Storage Tips

Store cooled blondies in an airtight container at room temperature for up to 3 days. For longer storage refrigerate up to 7 days or freeze up to 3 months. If freezing, separate layers with parchment paper and thaw overnight in the refrigerator before bringing to room temperature. Reheat individual squares for 8 to 12 seconds in a microwave to restore a fresh from oven feeling, or warm gently in a 300 degree Fahrenheit oven for 5 to 8 minutes.

Ingredient Substitutions

If you do not have bourbon, replace with brewed espresso or strong coffee for depth without alcohol. Swap pecans for walnuts or almonds for a different crunch and flavor profile. For a dairy free version use a plant based butter alternative that browns well, and replace eggs with 3 tablespoons of aquafaba plus 1 tablespoon of vegetable oil, though texture will change. Use dark brown sugar for a deeper molasses note. When changing ingredients expect subtle shifts in chew and aroma.

Serving Suggestions

Serve warm with a scoop of vanilla bean ice cream and a drizzle of caramel sauce for an indulgent dessert. For simpler gatherings plate at room temperature on a platter with a sprinkle of flaky salt and a bowl of whipped cream on the side. These pair beautifully with coffee, late harvest wine or a rye based cocktail for adults. Garnish with lightly toasted pecan halves if you want a photogenic finish.

Cultural Background

Blondies are an American creation that date back to the early 20th century as a vanilla based cousin to the chocolate brownie. This interpretation leans into Southern baking traditions by adding toasted pecans and a nod to bar culture with a splash of bourbon. Combining browned butter with bourbon evokes toffee and caramel flavors common in classic American desserts while the chocolate chunks give a modern twist that every generation loves.

Seasonal Adaptations

In winter add a pinch of ground cardamom and top with candied orange peel for holiday brightness. In autumn increase cinnamon to 1/2 teaspoon and fold in dried chopped cranberries alongside the pecans. For summer gatherings keep it simple and serve with fresh berries to cut through the richness. Small changes make this recipe feel new for different occasions.

Meal Prep Tips

Make the batter up to 24 hours ahead and keep it refrigerated in a covered bowl. Bring to room temperature and stir gently before baking. You can also bake the blondies, cool, and freeze whole. Thaw in the refrigerator and slice as needed for grab and go dessert portions. For events bake multiple pans at once on the middle rack to ensure even color and texture.

These blondies are a dependable, crowd pleasing dessert that you can personalize easily. Whether you bring them to a party or keep a pan at home for late night snacks they deliver memorable flavor with minimal fuss. I hope you try them this season and make them part of your traditions.