Ultimate Pecan Blondies

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These pecan blondies are a fun twist to the classic pecan pie. The vanilla base soaks up all the pie filling beautifully to give you a moist slice of heaven. Easier than a pie, this will soon become a family favorite.

Stack of pecan blondies on a wooden board — Pecan Pie Squares, Bars, Blondies, Homemade,

Recently, my son asked me what blondies are. So, I said, blondies are the twin sister of the brownie without the cocoa powder.

Why make these blondies?

Honestly, because it’s one of the easiest recipes to make and so impressive, not to mention who can say no to a blondie?
The base is a simple cake-like batter that bakes like a sponge and soaks up all that pie filling.
And, the filling only requires chopping the pecans. The rest is to combine all ingredients and top over the partially baked blondie!
Most of the ingredients are simple and easy to find, or in some cases, pantry staples. I am making this with pecans, but I have also made it with hazelnuts, which is absolutely delicious.

Blondies stacked on a wooden board. — Blondies with Pecan Pie Filling

Ingredients and substitutes

Butter – I always use unsalted butter. But if salted butter is all you have, go ahead and use it and omit salt in the recipe.
All-purpose flour – This adds a firm texture to the brownies but if you prefer to make them gluten-free, you can omit the flour and add 3 tbsp of cornstarch instead. The brownies will be a little delicate but just as delicious.
Sugar – The white sugar contributes to the top crust we like on a brownie, while the brown sugar makes them fudgier. So, try using both sugars.
Golden Syrup – This adds a nice golden color. And if you can’t use golden syrup, you can also use light corn syrup.
Pecans – Well, of course, we use pecans, but if you prefer, you can switch to other nuts like macadamia, hazelnuts, or almonds, too.
Vanilla – Always use a good-quality vanilla extract.

Ingredients for making pecan pie blondies. — Blondies with Pecan Pie Filling

Step-by-step instructions

Base

Preheat the oven at 325°F/ 165°C / Gas Mark 3
Grease and line an 8 x 8 square cake pan
Pro tip – Line the pan with parchment paper and leave an overhang so you can pick the blondies out. That way, you can cut squares with neat edges.

Combine dry ingredients – flour, baking powder, and salt.
In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Then, add the egg and vanilla extract. Followed by the flour. Combine but do not overmix.
Pro tip – We do not want to activate the gluten in the flour, so do not overmix.
Pour into the prepared baking pan. Bake for 15 minutes until the top is just beginning to set.
Pro tip – We want the base only partially cooked, as it will continue to cook with the filling.

Pecan Pie filling

In a bowl, combine the brown sugar, melted butter, golden syrup (or corn syrup), salt, vanilla extract, and lemon juice.
Pro tip – Use a whisk to combine everything until the sugar is almost dissolved.
Add in the eggs, one at a time, mixing thoroughly. Followed by the chopped pecans.
Pro tip – Chopping the pecans into small pieces will make neater squares.

Progress pictures baking the blondies with pecan pie. — Blondies with Pecan Pie Filling

Pour the filling over the partially baked base and continue to bake for 15 to 20 minutes more until the top is almost set.
Pro tip – The top should feel set but not dry. Also, it will continue to cook with the residual heat once out of the oven.
Let cool completely. Then, use a sharp bread knife to cut into 16 squares (as shown in the video).
Enjoy!

More bars, squares, and blondies

Baked Blueberry Cheesecake Bars

Coffee Fudge

Marshmallow Fudge

Best Easy Churro Bars

Frequently asked questions

How long will these pecan pie blondies last?

These blondies will keep for 2 to 3 days at room temperature. Store in an airtight container to prevent them from drying out. You can freeze these for up to a month.

Why did my blondies sink in the center?

If too much air is incorporated into the mixture during mixing the batter, the blondies can sink in the middle. It’s best not to overmix, especially when adding the eggs.

Can I add spices to this recipe?

You can add 1 tsp of your favorite spice mixes like cinnamon, pumpkin spice, gingerbread spice, or cardamom, and coffee.

Why are my blondies raw in the middle?

When baked at high heat, the outside cooks faster, while the center stays moist. This can also make the outside dry faster. The best way to cook blondies is to bake them at medium heat, at 325°F/165 °C or Gas mark 3.

Veena Azmanov