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.
Table of Content
Recently, my son asked me what are blondies. So, I said, blondies are the twin sister of the brownie without the cocoa powder.
Why make these blondies?
- Honestly, because its 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.
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 tablespoon 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 contributed towards making 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.
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 over mix. - 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 cook 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.
- 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 residue heat once out of the oven. - Let cool completely. Then, use a sharp bread knife cut into 16 squares (as shown in the video).
- Enjoy!
More bars, squares and blondies
- Best Cherry Bars or Apple Pie Crumble Bars
- Chocolate Pecan Squares or Recipe for Pecan Pie Brownies
- Blueberry Bars - Cream Cheese
- Best Apricot Crumble Squares
- Chocolate Marzipan Squares - Christmas Treats
- See all bars, brownies, and squares
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 to not over mix especially when adding the eggs.
Can I add spices to this recipe?
You can add 1 teaspoon 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 on high heat the outside tends to get cooked faster and the center still stays moist. This can also make the outside dry faster. The best way to cook blondies is to on medium heat at 325F/ 165 C or Gas mark 3.
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Printable Recipe
Ultimate Pecan Blondies
Print Pin Rate Share by Email Share on FB Save GrowCalories: 283kcal
Adjust Servings Here: 16 Squares
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Base
- ½ cup (113 g) Butter ( unsalted, room temperature)
- ¼ cup (50 g) Sugar (white)
- 1 Egg (large)
- 1 cup (125 g) All-purpose flour
- ¼ teaspoon Baking powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
Pecan pie filling
- ½ cup (110 g) Dark brown sugar
- 5 tablespoon (75 ml) Golden syrup
- 5 tablespoon (75 ml) Melted butter
- 2 Eggs (large)
- ¼ cup (60 ml) Whipping cream
- ¼ teaspoon Salt
- 2 cups (200 g) Pecan chopped
- 1 teaspoon Lemon juice
- 1 tablespoon Vanilla extract
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 over mix.
- 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 cook 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.
- 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 residue heat once out of the oven.
- Let cool completely. Then, use a sharp bread knife cut into 16 squares (as shown in the video).
- Enjoy!
Nutrition Information
Calories: 283- kcalCarbohydrates: 22- gProtein: 3- gFat: 21- gSaturated Fat: 8- gCholesterol: 61- mgSodium: 209- mgPotassium: 92- mgFiber: 1- gSugar: 15- gVitamin A: 400- IUVitamin C: 1- mgCalcium: 29- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Lois Christensen
They look amazing. I love easy bar type cookie recipes.
Veena Azmanov
Thanks Lois.
Marisa F. Stewart
My son loves pecan pie but I don't usually make it unless it is during the holidays. I surprised him with this recipe. He LOVED it!! Now I know when I get the craving for the delicious pie dessert I can use this recipe.
Veena Azmanov
Thanks, Marisa. So happy you and your family enjoyed this recipe. My husband is crazy about pecan pie and my kids not so much about the pie. But they all love the blondies and brownies.
Denise
They look amazing! This is a perfect recipe for this time of year.
Veena Azmanov
Absolutely, Denise. Perfect for this time of the year.