Hamdi Saidani Ree Drummond’s Pioneer Woman blondies are thick, chewy bars made with brown butter, brown sugar, pecans, and butterscotch chips. She browns the butter first for a deep nutty flavor that sets them apart from regular blondies. The batter comes together in one bowl with no mixer, and bakes in a 9×13 pan for about 30 minutes. Rich, buttery, and loaded with texture from the nuts and chips on top.
Browning the butter is what makes these blondies work. You cook it in a light-colored pan so you can actually see when it turns golden and the brown flecks appear at the bottom. That takes about 6 to 8 minutes and you need to watch it closely because it goes from browned to burnt fast. Ree mixes the batter with a fork, not a mixer, and stops as soon as the dry pockets disappear. Overmixing makes blondies tough instead of chewy. She also splits the pecans and chips, half folded into the batter and half scattered on top, so you get crunch in every layer.
Let them cool for a full 30 minutes before cutting. They’re soft and gooey straight from the oven and will fall apart if you rush it. Use a light-colored skillet to brown the butter so you can see the color change. Dark pans hide the browning and you risk burning it. White chocolate chips work just as well as butterscotch if that’s what you have. Both melt into sweet pockets that balance the deep caramel flavor from all that brown sugar.
Pioneer Woman Blondies
Description
Thick, chewy Pioneer Woman blondies made with brown butter, pecans, and butterscotch chips. One bowl, no mixer, 30 minutes in the oven. Rich and loaded with texture.
Ingredients
Instructions
- Melt the butter in a stainless steel or light-colored skillet over medium heat. Cook, stirring occasionally, until it smells nutty and golden brown flecks settle at the bottom, 6 to 8 minutes. Pour into a bowl and cool for 10 minutes.
- Preheat oven to 350°F. Spray a 9×13 inch baking dish with nonstick spray.
- In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Add the brown butter, eggs, and vanilla. Mix until the batter just comes together with no dry pockets. Fold in 1/2 cup pecans and 1 cup chips.
- Spread the batter evenly into the pan. Scatter the remaining 1/2 cup pecans and 1/2 cup chips over the top.
- Bake about 30 minutes until a toothpick in the center comes out clean. Cool at least 30 minutes before slicing.
FAQs
What’s the difference between blondies and brownies?
Brownies get their flavor from chocolate or cocoa. Blondies skip the chocolate entirely and rely on brown sugar and vanilla for that rich, caramel-like taste. Think of them as the vanilla cousin of a brownie.
Can I make these blondies without nuts?
Yes. Just leave out the pecans and add an extra 1/2 cup of chips to keep the texture interesting. The blondies will still hold together and taste great without them.
How do I know when the blondies are done?
Insert a toothpick in the center. If it comes out clean or with just a few moist crumbs, they’re ready. If there’s wet batter on the pick, give them another 3 to 5 minutes.
Can I use salted butter instead of unsalted?
You can, but reduce the added salt to 1/2 tsp instead of a full teaspoon. Salted butter plus a full teaspoon of salt can push these into too-salty territory.
Why do my blondies come out cakey instead of chewy?
Overmixing the batter is usually the problem. Stir just until the flour disappears and stop there. Also make sure you’re using packed brown sugar, not loosely scooped, because that moisture is what keeps them dense and chewy.
What goes well with Pioneer Woman blondies?
They’re great on their own but even better with a scoop of No Churn Spumoni Ice Cream or a drizzle of Caramel Sauce . For a full dessert spread, pair them with something fruity like apricot bars to balance the richness, or serve them alongside apple cider cookies for a fall-themed dessert table.
