Brown Butter Rum Pecan Chocolate Chunk Blondies are our new favorite cookie bar. Packed with chocolate pieces and crunchy pecan, with an amazing flavor of brown butter and a hint of spiced rum. What’s there not to like?
Brown Butter Rum Pecan Chocolate Chunk Blondies
It’s not a secret that I am a huge fan of brownies and blondies, and love to experiment with recipes by adding different flavors. This time I decided on Spiced Rum from our Croatian Liquor factory Badel. It’s the best rum for baking and tastes amazing. And of course, it was a super successful combination of flavors.
Before the Coronavirus pandemic started, every time I went to visit my parents, I brought the batch of these or the Cinnamon Swirl Blondies. My Dad had always asked why I hadn’t baked more. And he is picky regarding desserts he approves.
Things you need to make Brown Butter Rum Pecan Chocolate Chunk Blondies
- flour, plain old all-purpose flour
- butter, I highly recommend to brown the butter, as it gives slightly nutty and deep, rich flavor
- sugar, both granulated and brown sugar, while baking the molecules in brown sugar break down and, thanks to the addition of molasses in the sugar, caramelize into a richer, deeper flavor
- egg + egg yolk, please keep in mind to bring eggs to room temperature before using
- vanilla, for flavor
- salt, to balance out all the flavors
- rum, I used Dark Spiced Rum from our Croatian Liquor Factory Badel, it is perfect for baking. Please read the tips&tricks sections for more information
- pecans and dark chocolate pieces or chips
What is Brown Butter
Brown butter is regular butter that has been cooked just long enough to toast the milk solids found in the butter. Brown butter is one of those magical secret ingredients that just seems to enhance the flavor of just about anything – sweet or savory. It has a rich nutty taste and the aroma is out of this world. Even better, it’s a snap to make…
Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping the bottom of the pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2 to 7 minutes (depending on amount). Remove from heat; immediately transfer to a heatproof bowl unless otherwise noted in the recipe (butter may burn if left in the hot pan).
I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure the same results in baking.
I use Large eggs which are around 55-60 grams without a shell. In the US it would be an XL egg.
How to brown butter: What you will need is a small heavy-bottom saucepan and a bowl of cold water to immerse the bottom of the pan to stop cooking the butter.
Place butter in the small saucepan and on low heat (if you are brave enough on medium heat) and let it melt. As butter is melting it will become foamy. It is not completely necessary but I stir my butter all the time to ensure even browning. The color will change from lemony yellow to golden to light brown, which is what we are aiming for. Believe me, you will know when butter is done as you will smell a wonderful nutty aroma (you will know if you burn your butter too). As soon as you smell this (be quick, because there is a thin line between browned and burnt butter) remove the pan from heat and immerse the pan bottom into a bowl of cold water. Pour the butter into a clean bowl and let it cool.
Do I have to use Rum? This recipe is developed with added liquid to the batter. If rum is not your thing, you can use the same amount of bourbon or whiskey. As I wrote above, I use one and only Badel “Domaci” Rum, our Croatian brand. It is perfectly flavored. Since it’s not widely available, if using any other rum, I advise adding 1/2 or 1 teaspoon of rum extract to the batter to enhance the rum flavor.
Storage: Leftovers keep well wrapped or in an airtight container for 4 days.
FOR MORE COOKIE BARS/BROWNIES RECIPES, TAKE A LOOK AT THESE…
→ If you make these Brown Butter Rum Pecan Chocolate Chunk Blondies please be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don’t forget to also tag me on Instagram. I love seeing your creations.
Brown Butter Rum Pecan Chocolate Chunk Blondies
- 120 grams brown butter (1/2 cup) from 150 grams (10 TBSP) regular unsalted butter
- 150 grams brown sugar (3/4 cup)
- 50 grams granulated sugar (1/4 cup)
- 30 grams spiced dark rum (2 TBSP)
- 1 large egg plus 1 egg yolk room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon rum extract optional
- 150 grams all-purpose flour (5.3 oz, 1/4 cup)
- 1/2 teaspoon salt
- 120 grams dark chocolate (4.2 oz) chopped
- 50 grams pecans (1.7 oz) chopped
- Preheat oven to 180°C (350°F). Line a 20x20 cm (8x8-inch) baking pan with baking paper.
- Melt 150 grams butter in a medium-sized saucepan. Swirl it around a few times. It will foam and spatter. After 3 to 4 minutes, it will start to smell nutty. Don’t walk away. It’s ready when the sizzling quiets down and you see little brown bits drop to the bottom of the pan. Pour into a large bowl and cool for 10-15 minutes.
- Whisk in the brown and granulated sugar and mix until well combined. Stir in the rum and vanilla. Then add in the egg and egg yolk, beating until combined and shiny.
- Whisk together flour and salt.
- Using a rubber spatula, fold in dry ingredients, mixing until just combined. Finally, fold in the pecans and chocolate. Scrape the thick batter into the prepared pan and spread into an even layer. Sprinkle the top with additional pecans and chocolate, if desired.
- Bake for 20-24 minutes, or until the edges are firm and golden and the center is just slightly wobbly.
- Remove from the oven. Cool completely before removing from the pan.