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eye level view of a stack of three bourbon pecan chocolate chunk blondies
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Bourbon Pecan Chocolate Chunk Blondies

Chewy Bourbon Pecan Chocolate Chunk Blondies with a hint of spice and nutty toasted pecans. They bake up perfectly tall and even with slightly gooey centers.
Prep Time 35 minutes
Cook Time 32 minutes
Total Time 1 hour 7 minutes
Servings 9 large or 16 small blondies
Author Tessa Arias

Ingredients

  • 1 1/2 sticks (170 grams) unsalted butter
  • 1 cup (200 grams) light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (191 grams) all-purpose flour, measured correctly
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/2 cup (53 grams) pecans, toasted and chopped*
  • 6 ounces (170 grams) semisweet chocolate, chopped into chunks**
  • Flaky sea salt, for finishing, if desired

Instructions

  • Preheat the oven to 325°F. Line an 8 by 8-inch metal pan*** with foil or parchment paper. Spray with nonstick cooking spray.
  • In a large microwave-safe bowl, heat the butter in 30-second increments until melted. Add the brown sugar and granulated to the hot butter and whisk to combine. Let cool until just warm.
  • Add the egg, egg yolk, bourbon, and vanilla and whisk vigorously until smooth. Stir in the flour, cinnamon, salt, baking powder, ginger, and nutmeg with a rubber spatula. Gently stir in the pecans and chocolate chunks, reserving some for sprinkling on top.
  • Evenly spread the batter into the prepared pan. Top with reserved nuts and chocolate, pressing in slightly.
  • Bake until the edges are lightly golden, about 32 to 35 minutes. Set pan on wire rack and allow to cool before cutting. Sprinkle with flaky sea salt before serving, if desired.
  • Store for up to 3 days at room temperature or up to a week in the fridge. If storing for more than a day, wait to slice into bars until you’re ready to serve to prevent stale edges.

Notes

*Toast the pecans in a dry skillet over medium heat for about 5 minutes, or until fragrant and lightly toasted. Or, on a rimmed ungreased baking tray in a 350°F oven for about 8 minutes. Let cool before chopping.
**If needed, 1 cup of chocolate chips can be used in place of the baking chocolate.
***A metal pan bakes much more quickly and evenly than glass or ceramic. If using the latter, increase the baking time anywhere from 5-10 minutes.

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