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Baking recipe · from the recipe book

Brown Butter Date Pecan Spice Blondies

Chewy, fudgy-centered blondies with nutty brown butter, warm cinnamon and cardamom, sticky bits of date and toasted pecans.

Brown Butter Date Pecan Spice Blondies

Ingredients

  • ⅔ cup140 gUnsalted buttercut into pieces
  • 1 cup packed200 gBrown sugar
  • 2 large100 gEggsroom temperature
  • 2 tsp8 gVanilla extract
  • 1⅓ cups170 gAll-purpose flour
  • ¾ tsp3 gBaking powder
  • ½ tsp3 gSalt
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • 5 dates110 gMedjool dates, pittedchopped
  • ⅔ cup chopped70 gPecanstoasted and chopped

Steps

  1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving an overhang.
  2. Toast the pecans on a baking sheet in the oven for 6–8 minutes until fragrant, cool, then chop. Chop the dates.
  3. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with brown flecks, about 5 minutes. Pour into a large bowl and cool 10 minutes.
  4. Whisk the brown sugar into the brown butter until glossy, then whisk in the egg and vanilla until smooth.
  5. In another bowl whisk the flour, baking powder, salt, cinnamon and cardamom.
  6. Fold the flour mixture into the butter mixture until just combined, then fold in the dates and the pecans.
  7. Spread the batter in the pan and bake 25–30 minutes, until the edges are golden and a toothpick in the center comes out with a few moist crumbs but no wet batter.
  8. Cool completely in the pan on a rack, about 1 hour, then lift out and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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