Brown Butter Pecan Skillet Blondie with Sea Salt Caramel Tips, FAQ & printable recipe

Tips for success

For the best texture, use a cast iron skillet — it gives you those irresistible crispy edges. If you don't have one, an 8-inch square baking pan works, but you may need to add a few minutes to the baking time.

Always toast your pecans: it takes just a few minutes and makes a world of difference in flavor. And don't skip the sea salt in the batter — it balances the sweetness.

When browning butter, use a light-colored saucepan so you can see the color change. The butter will foam, then the milk solids will turn golden brown. Swirl the pan occasionally and remove from heat as soon as it smells nutty.

If you're nervous, err on the side of lighter rather than burnt — burnt butter will taste bitter. Let the butter cool slightly before adding eggs to avoid scrambling them.

Variations

• Chocolate Chip Skillet Blondie: Swap the white chocolate chunks for semi-sweet chocolate chips for a classic chocolate chip cookie flavor. Add an extra 1/4 cup of chocolate chips on top before baking for a melty, gooey surface.
• Bourbon Pecan Blondie: Add 1 tablespoon of bourbon to the batter along with the vanilla for a subtle smoky warmth. The alcohol will mostly cook off, leaving behind a rich, complex flavor that pairs beautifully with the pecans.
• Salted Caramel Swirl Blondie: Before baking, drop spoonfuls of sea salt caramel sauce into the batter and swirl gently with a knife to create ribbons of caramel throughout. The caramel will bubble and create pockets of gooey sweetness.
• Gluten-Free Skillet Blondie: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but the blondie will still be delicious. Make sure the blend contains xanthan gum for structure.

Storage and make-ahead

Fridge

Store leftover blondie in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.

Freezer

Wrap the cooled blondie tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat

Reheat

Reheat individual slices in the microwave for 15–20 seconds, or in a 350°F oven for 5–7 minutes until warm.

Store leftover blondie in an airtight container at room temperature for up to 3 days. The texture will become more dense and chewy, but it's still delicious. To reheat, place a slice in the microwave for 15–20 seconds, or in a 350°F oven for 5–7 minutes. For longer storage, wrap the cooled blondie tightly in plastic wrap and refrigerate for up to 5 days.

You can prepare the batter up to a day in advance: cover the skillet tightly with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking, then bake as directed — you may need to add 2–3 minutes to the baking time.

The sea salt caramel sauce can be made ahead and stored in the refrigerator for up to 2 weeks; warm gently before serving.

Serving ideas

Serve the blondie warm, straight from the skillet, with a generous scoop of vanilla ice cream. The contrast between the warm, fudgy blondie and the cold, creamy ice cream is what makes this dessert unforgettable.

Drizzle with warm sea salt caramel and sprinkle with extra toasted pecans for crunch. A final pinch of flaky sea salt on top isn't in the video, but it would be a natural addition — though not required.

This dessert is perfect for sharing — just set the skillet in the middle of the table and let everyone dig in with spoons. It's also great for a dinner party, since it can be assembled ahead and baked while everyone is eating. Pair it with coffee or a glass of cold milk to balance the richness.

Frequently asked questions

Recipe card

Brown Butter Pecan Skillet Blondie with Sea Salt Caramel

Prep 15 minCook 25 minTotal 40 minServes 8

Ingredients

• 1/2 cup unsalted butter
• 1 cup dark brown sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla bean paste
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup toasted chopped pecans
• 1/2 cup white chocolate chunks
• Sea salt caramel sauce, for serving
• Vanilla ice cream, for serving

Instructions

1. In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams, then turns deep golden amber and smells nutty and toasty. Remove from heat and let cool slightly for 5 minutes.
2. In a mixing bowl, whisk the warm brown butter with the dark brown sugar until glossy and smooth. Add the egg, egg yolk, and vanilla bean paste, and whisk until fully combined. The mixture should look thick and shiny.
3. Fold the all-purpose flour, baking powder, and sea salt into the wet mixture until just combined. Then fold in the toasted chopped pecans and white chocolate chunks. Do not overmix.
4. Spread the batter into a buttered 8-inch cast iron skillet, smoothing the top. Bake at 350°F (175°C) for 22 minutes, until the edges are golden and the center is set but still fudgy.
5. While the blondie is still warm, top with a scoop of vanilla ice cream, a shower of toasted pecans, and a generous drizzle of warm sea salt caramel sauce. Serve immediately.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

450

Protein

5 g

Carbohydrates

50 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.