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.

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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 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 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.

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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

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Frequently asked questions

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