Blonde Brownies with Brown Sugar Frosting and Pecans
These blonde brownies offer a butterscotch-like flavor from brown sugar instead of chocolate, creating a golden, chewy bar with rich vanilla notes. The warm brown sugar frosting is cooked to develop deeper caramel flavors before being spread over the cooled bars. Topped with crunchy pecans, these treats are perfect for potlucks, bake sales, or when you want something sweet but different from traditional chocolate brownies. The combination of two types of sugar in the base creates a complex sweetness, while the cooked frosting adds an almost fudge-like richness that sets this recipe apart from simple glazed bars.
Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup butter, softenedvegan butter1:1vegandairy-freedairy-free
Choose stick-style vegan butter for best results
Full guide → - 1 teaspoon vanilla
- 2 eggsflax eggs1:1veganeggs-free
Mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes
Full guide → - 1 ½ cups all-purpose flouralmond flour1:1gluten-freegluten-free
Use blanched almond flour for best texture
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup buttervegan butter1:1vegandairy-freedairy-free
Choose stick-style vegan butter for best results
Full guide → - ⅝ cup brown sugar, packed
- 3 tablespoons milk
- 2 cups powdered sugar
- ½ teaspoon vanilla
- ½ cup pecans, chopped
Instructions
- 1
Heat oven to 350°F
- 2
Beat granulated sugar, brown sugar, butter, vanilla and eggs with electric mixer on medium speed until light and fluffy
- 3
Stir in flour, baking powder and salt
- 4
Spread batter evenly in ungreased 13x9-inch pan
- 5
Bake 20 to 23 minutes or until golden brown and toothpick inserted in center comes out clean
- 6
Cool completely, about 45 minutes
- 7
Melt butter over low heat in 2-quart saucepan
- 8
Stir in brown sugar and cook over low heat 2 minutes, stirring constantly
- 9
Stir in milk and cook until mixture comes to a rolling boil
- 10
Remove from heat
- 11
Gradually stir in powdered sugar and vanilla, mixing well after each addition, until smooth and spreadable
- 12
Spread frosting over brownies
- 13
Immediately sprinkle with pecans
- 14
Cut into 6 rows by 6 rows
Tips
Do not substitute margarine for butter as it affects both texture and flavor of the brownies and frosting.
Cool brownies completely before frosting to prevent melting and ensure the frosting sets properly.
Add milk drops at a time if frosting becomes too thick during preparation.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Brownies can be made 1 day ahead without frosting. Add frosting day of serving for best texture.
Serve at room temperature. Cut cleanly by wiping knife between cuts.
Common Mistakes
Do not substitute margarine for butter to avoid texture and flavor issues.
Cool completely before frosting to prevent melting and uneven spreading.
Do not skip the cooking step for frosting as it develops proper consistency and flavor.
Substitutions
Dairy-Free Swaps
Choose stick-style vegan butter for best results
Full guide →Vegan Options
Mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without the frosting?
Yes, the blonde brownies are delicious plain or with a simple dusting of powdered sugar instead of the cooked frosting.
What if my frosting is too thick or thin?
If too thick, add milk a few drops at a time. If too thin, add more powdered sugar gradually until spreadable consistency is reached.
How long do these keep and can I freeze them?
Store covered for 3 days at room temperature or 1 week refrigerated. Freeze unfrosted bars for up to 3 months, thaw and frost before serving.