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.
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).
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