Butter pecan blondies are the perfect mix of chewy centers, crisp edges, and nutty pecan crunch. They come together fast with brown sugar, vanilla, and browned butter for a sweet treat that never lasts long.
Pecan blondies are a classic bar dessert with the soft and chewy texture of my chocolate chip cookie bars, but with an even stronger buttery brown sugar flavor. They come together in minutes and bake into golden bars with a sweet, caramel-like taste that makes them irresistible.
I love the fruity twist of my chocolate chip cherry blondies, but this time I wanted a butter pecan blondie with pure nutty flavor and no chocolate chips. Think of these as the cozy, bar-style version of my butter pecan refrigerator cookies, filled with warm vanilla and plenty of chopped pecans in every bite. Simple, rich and perfect with a cup of coffee or tea.
Why You’ll Love This Recipe
- Pecan blondies bake up dark and rich with a delicate crackly top, soft chewy centers, and plenty of pecan crunch.
- Browning the butter adds a deeper, caramel-like brown sugar flavor that makes these butter pecan blondies impossible to resist.
- Easier than cookies, no chilling the dough or scooping needed, just brown the butter, make the batter, and bake.
Ingredient Notes
- Butter: Melted, then browned to enhance the flavor and give the blondies a rich, caramel-like taste.
- Brown sugar: Adds sweetness and that classic chewy blondie texture.
- Vanilla extract: Brings out the warm, buttery flavor.
- Egg: Helps bind the batter and keeps the bars soft.
- Flour: All-purpose flour works perfectly for structure without making the blondies cakey.
- Baking powder: Gives the bars a light lift.
- Salt: Balances the sweetness.
- Pecans: Chopped and stirred into the batter for nutty flavor and a pleasant crunch.
How to Make Pecan Blondies
Start by preheating the oven and preparing the pan. You can grease and flour it, spray it, or line it with parchment paper for easy removal.
Melt the butter in a medium pot and let it brown until it turns a golden color and smells nutty. Take it off the heat and stir in the brown sugar until smooth, then whisk in the vanilla and egg.
Gently mix in the flour, baking powder, and salt, followed by the chopped pecans. Spread the batter evenly in the prepared pan and bake until the top is set and the edges are lightly golden.
Let the pecan blondies cool in the pan on a wire rack before slicing into squares. They’ll be soft, rich, and chewy once fully cooled.
Recipe tips
- Brown the butter just until it turns golden and smells nutty. If it gets too dark, the flavor can become bitter.
- Mix the pecan blondies batter only until combined to keep the bars soft and chewy.
- For doneness, look for a set, lightly golden top. A toothpick should come out with a few moist crumbs, not clean, and the center should no longer look shiny.
- Let them cool completely before slicing so the bars hold their shape.
Variations
- Add chocolate chips or butterscotch chips for a sweeter blondie.
- Swap pecans with walnuts or almonds.
- Sprinkle a little flaky sea salt on top before serving.
- Dust with powdered sugar once cooled or drizzle with a maple glaze for a maple pecan blondie! I love this simple maple glaze from my cinnamon rolls with maple glaze.
These pecan blondies are rich, buttery, and filled with the perfect crunch from toasted pecans, making every bite irresistible. Whether enjoyed as an everyday treat or served for a special occasion, they’re simple to make and always a crowd-pleaser that’s sure to disappear fast.
- 6 tablespoons butter (softened)
- 1 cup brown sugar (lightly packed)
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- ¾ cup all purpose flour
- 1 pinch salt
- 1 teaspoon baking powder
- ¾ cup chopped pecans
EXTRAS
- 2-3 tablespoons powdered sugar
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Pre-heat oven to 350F/180C. Grease and flour, spray or line an 8 inch square pan with parchment paper.
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Melt the butter in a medium pot then stir in the brown sugar until smooth. Beat in the vanilla and egg. Stir in the dry ingredients.
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Spread the batter in the pan. Bake for approximately 30 minutes do not over bake. Cool in the pan on a wire rack. Dust with powdered sugar if desired, cut into squares and serve. Enjoy!
How to store the Pecan Blondies?
Keep them in an airtight container at room temperature for up to 4 days. They also freeze well. Cool completely, wrap the individual slices, and freeze for up to 2 months. Thaw at room temperature before serving.
Calories: 208kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 60mg | Potassium: 102mg | Fiber: 1g | Sugar: 19g | Vitamin A: 201IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg | Phosphorus: 61mg
recipe FAQs
Yes, but the blondies will have less flavor. Browning the butter gives them a deeper, caramel-like taste.
They may have been overmixed or overbaked. Mix just until combined and remove them from the oven as soon as the top looks set and the center is no longer shiny.
Keep them in an airtight container at room temperature for up to 4 days. They also freeze well. Cool completely, wrap the individual slices, and freeze for up to 2 months. Thaw at room temperature before serving.
Yes, bake in a 9×13-inch pan and check a few minutes early, since ovens vary.
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