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–+ servings
Blondies stacked on a wooden board.

Ultimate Pecan Blondies

Author: Veena Azmanov
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Calories: 14
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.

Ingredients 

Base

Pecan pie filling

  • ½ cup (110 g) Dark brown sugar
  • 5 tbsp (75 ml) Golden syrup
  • 5 tbsp (75 ml) Melted butter
  • 2 Eggs large
  • ¼ cup (60 ml) Heavy cream 32 to 38%
  • ¼ tsp Salt
  • 2 cups (200 g) Pecan chopped
  • 1 tsp Lemon juice
  • 1 tbsp 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.
    1 cup All-purpose flour, ¼ tsp Baking powder, ½ tsp 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.
    ½ cup Butter , ¼ cup Sugar, 1 Egg , 1 tsp Vanilla extract
  • 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

  • Combine the brown sugar, melted butter, golden syrup (or corn syrup), salt, vanilla extract, heavy cream, and lemon juice in a bowl.
    Pro tip - Use a whisk to combine everything until the sugar is almost dissolved.
    ½ cup Dark brown sugar, 5 tbsp Golden syrup, 5 tbsp Melted butter, ¼ cup Heavy cream, ¼ tsp Salt, 1 tsp Lemon juice, 1 tbsp Vanilla extract
  • 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.
    2 Eggs, 2 cups Pecan chopped
  • 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!

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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