Pecan Pie Blondies
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.
Servings 16 bars
Ingredients
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.
