The Best Gooey Skillet Bourbon Pecan Blondies Recipe

⭐⭐⭐⭐⭐ 4.9 out of 5 • (2,104 Ratings • 1,530 Reviews)

• Prep time: 20 mins
• Cook time: 35 mins
• Total time: 55 mins
• Servings: 10
• Yield: 1 (10-inch) cast-iron skillet
• Nutrition Info (per serving): 420 Calories | 115g serving size

Description

Taking inspiration from the classic American South, this Ultimate Skillet Bourbon Pecan Blondie takes everything you love about pecan pie and chewy chocolate chip cookies and marries them into one extraordinary, decadent dessert. Baked entirely in a cast-iron skillet, this blondie develops an incredibly satisfying, chewy edge while maintaining a soft, fudgy, and gooey center.

The secret weapon in this recipe is the browned butter, which provides a deeply toasted, nutty foundation that perfectly complements the rich, dark brown sugar. A generous splash of real Kentucky bourbon elevates the flavor profile, adding a subtle warmth and complexity that cuts through the sweetness. Packed with toasted pecans and chunks of high-quality dark chocolate, this is a sophisticated yet rustic dessert that requires zero fancy equipment. Whether you are hosting a cozy autumn dinner party or just craving a midnight treat, this skillet blondie is guaranteed to become a household staple. It must be served straight from the oven, piping hot, with a melting scoop of salted caramel or vanilla bean ice cream right in the center!

Why This Recipe Works

Baking this blondie in a cast-iron skillet is not just for rustic presentation; it is a vital cooking technique. Cast iron conducts and holds heat exceptionally well, which instantly sears the edges of the batter as it goes into the oven, creating a delightfully crispy, chewy crust that a standard glass baking dish simply cannot achieve. Furthermore, toasting the pecans in the butter as it browns releases their essential oils, doubling their flavor before they even hit the batter. The addition of bourbon not only provides a deep, oaky flavor but the alcohol evaporates during baking, leaving behind beautiful notes of vanilla and caramel that enhance the brown sugar.

Ingredients

For the Bourbon Pecan Skillet:

• 1 cup (2 sticks or 226 grams) unsalted butter
• 1 1/2 cups chopped raw pecans (divided use)
• 1 1/2 cups tightly packed dark brown sugar (do not use light brown; you need the extra molasses)
• 1/2 cup white granulated sugar
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature (adds extra fudginess)
• 3 tablespoons Kentucky straight bourbon whiskey
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon flaky sea salt (plus extra for sprinkling on top)
• 1 cup dark chocolate chunks (at least 60% cacao)

Directions

Step 1: Toast the Pecans and Brown the Butter Preheat your oven to 350°F (175°C). Place a 10-inch cast-iron skillet over medium heat on your stovetop. Add the 2 sticks of unsalted butter. As the butter begins to melt and foam, add 1 cup of the chopped pecans (reserve the remaining 1/2 cup for the top). Stir constantly for about 4 to 5 minutes. You are looking for the butter to turn a deep golden-amber color and emit a strong, nutty aroma, while the pecans become beautifully toasted. Immediately remove the skillet from the heat and pour the brown butter and pecan mixture into a large, heat-proof mixing bowl to stop the cooking process. Set aside to cool for 10 minutes. Do not wash the skillet; the residual butter will grease the pan for baking!

Step 2: Whisk the Wet Ingredients Once the butter mixture has cooled slightly (it should be warm, but not hot enough to scramble eggs), whisk in the tightly packed dark brown sugar and the white granulated sugar until smooth and well combined. Add the room-temperature whole eggs, the extra egg yolk, the bourbon, and the pure vanilla extract. Whisk vigorously for about 2 minutes. This vigorous whisking dissolves the sugars and incorporates air, which helps create that desirable shiny, crackly crust on top of the blondie.

Step 3: Fold in the Dry Ingredients In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and flaky sea salt. Pour the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, gently fold the mixture together until just a few streaks of flour remain. Overmixing at this stage will result in a tough blondie.

Step 4: Add Chocolate and Assemble Gently fold the dark chocolate chunks into the batter. Transfer the thick batter back into your buttery, unwashed cast-iron skillet. Use your spatula to spread it into an even layer, pushing it all the way to the edges. Sprinkle the reserved 1/2 cup of chopped pecans and a pinch of flaky sea salt evenly over the top of the batter.

Step 5: Bake to Chewy Perfection Place the skillet in the center rack of your preheated oven. Bake for 30 to 35 minutes. You want the edges to look set, golden brown, and slightly pulling away from the sides of the skillet. The center should still look slightly soft and underbaked—it will continue to cook in the hot cast iron after you take it out. Do not overbake!

Step 6: Cool and Serve Remove the skillet from the oven and place it on a heatproof surface or wire rack. Allow the blondie to cool for at least 20 minutes before slicing. Serve warm wedges directly from the skillet, topped with your favorite ice cream.

Comprehensive Cook’s Notes & Variations

• Bourbon Substitutions: If you prefer not to use alcohol, you can omit the bourbon completely. Replace it with 1 tablespoon of milk and an additional 1 teaspoon of vanilla extract. However, the alcohol bakes off, leaving only the rich flavor.
• The Cast Iron Alternative: If you do not own a 10-inch cast-iron skillet, you can bake this in a standard 9×9-inch square metal baking pan. You will still need to brown the butter in a separate saucepan. Grease the baking pan well and line it with parchment paper. Baking time will remain roughly the same, but start checking at 28 minutes.
• Make-Ahead & Storage: This blondie stores beautifully. Keep it tightly covered with foil at room temperature for up to 4 days. It becomes even fudgier on the second day! You can also freeze the entire baked skillet (once completely cooled) or individual slices in an airtight container for up to 3 months.

Top Reviews

⭐⭐⭐⭐⭐ “The best dessert I have ever made” By TexasBBQQueen on October 12, 2026 I made this for a neighborhood block party and it disappeared in less than 5 minutes. The brown butter and bourbon combination is absolutely incredible. I used a high-quality dark chocolate that really balanced the sweetness of the brown sugar. Do not skip the flaky salt on top!

⭐⭐⭐⭐⭐ “Dangerous and addictive” By BakingDad99 on September 04, 2026 My cast iron skillet has never seen a better recipe. Searing the edges in the hot pan creates this magical chewy crust. I actually let it underbake slightly (pulled it at 28 mins) because we like our blondies super gooey. Served it with butter pecan ice cream and it was heaven.

⭐⭐⭐⭐ “Great flavor, very rich” By SweetToothSara on August 19, 2026 This is intensely rich and delicious. Next time I might cut the white sugar out completely just because the dark brown sugar provides so much sweetness already. But the texture is spot on and the bourbon flavor is sophisticated without being overwhelming.

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