Browned butter adds a different level of richness to Brown Butter Blondies with White Chocolate Chips and Pecans. Absolutely yummy!

This month’s Progressive Eats theme is Vegetarian Barbecue. Lucky for me I decided to make these Browned Butter Blondies with White Chocolate Chips and Pecans; much easier to do a dessert option that fits vegetarian than to make a main course.

Although I have to say my friend Karen has concocted a splendid Veggie Pizza with Zucchini for this month’s Progressive Eats…smart choice (see links below)!

I’m not a vegetarian but I eat a lot of fruit and vegetable meals on a regular basis; as a matter of fact more and more all the time. I love salads and with the advent of pressure cooking and an Instant Pot, making grain and bean dishes is now so much quicker and easier that lentils and split peas have found their way onto our menu fairly regularly.

But I was in the mood for a dessert and quite honestly, these came about because I was feeling quite contrary.

Being stuck at home for months can do that to you! I saw someone mention that they could not imagine why anyone would make a dessert bar called Blondies when it was just as easy to make Brownies. Well let me tell you…I was inspired to make these even better than their chocolate cousins!

Now I love chocolate as much as the next guy guy I also love butter and caramel treats and that’s how I think of Blondies. The butter is browned, it has brown sugar and with the addition of white chocolate chips and toasted pecans…even better. Honestly I think I like these better than brownies; not kidding, it’s true!

You could mix up the ingredients too if you choose…using milk or semi sweet chocolate chips if you prefer. I like the more subtle white chocolate for these because it really lets the flavor of the bars and toasted pecans shine but you do you!

What do you need on hand to make these? Pretty standard pantry ingredients including: (full recipe at the bottom of the page)

3/4 cup butter
1 & 1/2 cups firmly packed brown sugar
2 large eggs
1 tablespoon vanilla extract
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped pecans, toasted (walnuts would be good too)
1 cup white chocolate chips (or use milk chocolate or semi-sweet chocolate to suit your taste)

Nothing extraordinary…except maybe those toasted nuts. I hate how many years I lived on planet earth without toasting pecans and walnuts before using them. No packaging says this but if it had I might have caught on quicker.

They are raw tree nuts. They are better after toasting. The flavor difference is decided…so yes, even though you are baking these Blondies, toast the nuts first; it matters.

Most of my friends know I have a lot of kids on my street and I’m close with a good number of them. Before Covid, some of them would come hang out in my basement where they had created quite the diorama…an office space, a conference room/dining table, and a comfort space…OK, actually an old bed that sat directly on the floor.

Now they don’t come inside but still hang out here and I love that. I’ll look out back and see 2 or 3 of them sitting in the Adirondack chairs under a shade tree (just barely big enough this year to actually provide shade) and it sort of warms my heart.

I like that they feel comfy here and if I have treats, I can still fill their eager little hands with goodies that I love to make but need others to eat.

These? Yeah, my trusty pals were here to help but I might have squirreled a few away just for me. Like I said, I think they’re better than brownies!

I do have a couple of favorites sweet treats made with squash if you want a real veggie vegetarian dessert!

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PIN IT! Browned Butter Blondies with White Chocolate Chips and Pecans

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Vegetarian BBQ, and our host is Susan who blogs at The Wimpy Vegetarian.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious barbecue inspired dishes!

A Vegetarian BBQ

Cocktails

Grilled Stone Fruit Sangria – The Red Head Baker
Chia Limeade (non-alcoholic) – Shockingly Delicious

Appetizer

Tomato Caprese Tart – The Wimpy Vegetarian

Main Course

Grilled Zucchini Pizza – Karen’s Kitchen Stories

Desserts

Streusel Topped Rhubarb Bars – That Skinny Chick Can Bake
Grilled Plum and Port Parfaits – The Heritage Cook
Browned Butter Blondies with White Chocolate Chips and Toasted Pecans (You’re Here!) – Creative Culinary