Pecan Pie Blondies

These pecan pie blondies have a rich, chewy brown-butter blondie base topped with a gooey maple-pecan pie filling. They taste exactly like pecan pie, just in portable bar form, and they’re ready in under an hour. A crowd-pleasing Thanksgiving dessert that’s easier than making a whole pie.

I had a different recipe planned for the day I first made these pecan pie blondies. But after my roommate Ally took her first few bites and got a teary eye, I knew I had to share them immediately. She’d tried pretty much everything I’d baked over the years, so when something brings her to tears, that’s a five-star review in my book. She brought the rest to work, and they got a standing ovation there too.

These are, I must say, pretty magical. They taste exactly like pecan pie, except that instead of a pastry crust underneath, you have a rich, chewy brown-butter blondie holding everything together. That swap alone might be an upgrade.

Why You’ll Love These Pecan Pie Blondies

• All the flavor of pecan pie, no pie crust required. A chewy brown butter blondie base does everything the crust does, and then some.
• Brown butter makes everything better. Three minutes on the stove and the whole bar gets a toasty, caramelized depth that’s hard to replicate any other way.
• Maple syrup in the pecan layer. Brown sugar plus maple syrup gives the filling a richer, more complex sweetness than a standard pecan pie.
• One pan, under an hour. Two simple components, baked together at the same time, no special equipment needed.
• Perfect for Thanksgiving, easy enough for any time. They travel well, slice beautifully, and disappear fast at any gathering.
• Freezer-friendly. Make them ahead and freeze for up to three months; they thaw beautifully.

The brown butter blondie base is one of my favorites because the ingredient list is almost entirely 1s: 1 stick of butter, 1 cup of flour, 1 cup of brown sugar, 1 egg, 1 tablespoon of vanilla. Simple as it gets. Browning the butter first is what makes it special: it takes about three minutes and transforms the whole bar with a toasty, nutty depth that plain melted butter just can’t touch. Brown butter was trendy for a while, but it’s never going out of style in my kitchen.

The pecan pie layer comes together quickly in one saucepan. Brown sugar and maple syrup give it a little more flavor dimension than a traditional pecan pie, and the splash of heavy cream is what makes it bake up almost caramel-like. Pour it over the raw blondie batter and bake; the two layers cook together, melding into something that’s hard to describe without taking a bite.

A few tips before you start:

Refrigerate before cutting. These bars slice much more cleanly when cold. I always pop them in the fridge for at least an hour before slicing them into 16 squares.

Watch the brown butter closely. It goes from perfectly golden and nutty to burnt in under a minute. Pull it off the heat the moment you see brown specks and smell that toasty aroma.

Don’t over-mix the blondie batter. Stir until just combined once the flour goes in; over-mixing develops gluten and makes the base tough instead of chewy.

Pour the pecan layer over the raw batter. Both layers bake together, so there’s no need to pre-bake the base.

These are a great alternative to a full pecan pie at Thanksgiving, especially if you’re feeding a crowd or want something easier to serve and transport. That said, they’re delicious year-round whenever a pecan pie craving hits. If you love this recipe, my Pecan Pie is the classic version, and my Paleo Pecan Pie Bars are a great gluten-free, refined-sugar-free option.

Rachel Conners

Pecan Pie Blondies

5 from 6 reviews

These Pecan Pie Blondies are a portable version of one of my favorite pies! The recipe for these sweet bars makes rich browned butter blondies topped with crunchy pecan pie filling.

Print Recipe Pin Recipe

Prep Time: 25 minutes mins

Cook Time: 30 minutes mins

Total Time: 55 minutes mins

Servings: 16 bars

Ingredients

 

½x1x2x

For the blondies

• ▢ ½ cup unsalted butter
• ▢ 1 cup dark brown sugar, packed
• ▢ 1 large egg
• ▢ 1 tablespoon vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ ¼ teaspoon kosher salt

For the pecan layer

• ▢ ¼ cup unsalted butter
• ▢ ½ cup brown sugar
• ▢ ¼ cup pure maple syrup
• ▢ ¼ cup heavy cream
• ▢ 1½ cups roughly chopped pecans

Instructions

 

• Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
• Place butter in a medium sauce pan and heat over medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan and a white foam will appear on top of the melted butter. Stir the butter very frequently to prevent burning. It should smell very nutty and the butter in the bottom of the pan should have brown flecks in it. This process should take 2-4 minutes. Remove the butter as soon as you see brown specks, remove the pan from the heat and continue to whisk for 30 seconds. Butter can go from being browned and nutty-smelling to burnt and inedible in less than one minute. Transfer butter into large mixing bowl and allow to cool for a few minutes.
  ½ cup unsalted butter
• Whisk the dark brown sugar into the browned butter. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Pour the batter into prepared pan and smooth it lightly with a spatula or offset knife.
  1 cup dark brown sugar, 1 large egg, 1 tablespoon vanilla extract, ¼ teaspoon kosher salt, 1 cup all-purpose flour
• Prepare the maple pecan layer. Melt butter in a saucepan over medium heat. Once melted, whisk in the brown sugar and maple syrup until brown sugar is dissolved. Bring to a boil, stirring occasionally. Once it reaches a boil, cook for 1 minute and remove from heat. Add heavy cream and stir. Stir in the chopped pecans. Pour the pecan mixture evenly over the blondie batter and smooth the top with an offset spatula.
  ¼ cup unsalted butter, ½ cup brown sugar, ¼ cup pure maple syrup, ¼ cup heavy cream, 1½ cups roughly chopped pecans
• Bake for 30-35 minutes or until the bars are set. Allow bars to cool completely before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months. See notes for more make-ahead and storage details.

Notes

Make Ahead & Storage

• Make ahead: These bars are actually better the next day once they’ve fully set. Bake the day before, cool completely, and refrigerate overnight for the cleanest slices and best texture.
• Room temperature: Store in an airtight container at room temperature for up to three days.
• Refrigerator: Keeps well in the fridge for up to one week. I actually prefer them cold; the pecan layer firms up into something almost toffee-like.
• Freezer: Freeze for up to three months. Wrap individual bars or layer between parchment in a freezer-safe container. Thaw at room temperature or overnight in the fridge.
• Cutting tip: Refrigerate for at least one hour before slicing. Use a sharp knife and wipe it clean between cuts for neat, even squares.

Did you make this recipe?Please consider Leaving a star rating and review!