Two of the BEST recipes joined to create Incredible Sweet and Nutty Caramel Pecan Pie Blondies that is Sticky Finger-Licking, Ooey Gooey Good!
If you’ve never cared how sinful a dessert can be, then you came to the right place. These blondies do not shy away from being arguably THE richest Fall treat ever made! I thought pecan pie with its sweet and gooey center was rich and of course amazing, but no. THIS is even better!
By taking two of the best recipes and joining them together into one, creates a bittersweet matrimony… bitter on the waistline but sweet on your soul. With the holidays coming, wouldn’t you agree we can get away with just a little? If you’re like me during this time of the year, my focus is to bring everyone truly memorable and delicious desserts. Ones where you’d want to make time and time again and this recipe is included.
I used my most trusted blondie recipe as the base and added the traditional pecan pie filling as the topping and WOW! Talk about intensifying the ooey gooey, sweet and caramel luxuriance with the perfect nutty crunch. When toasted, pecans give off a slight maple-like flavor so this adds to the already dominated caramel note of the blondies which amplifies its aroma and flavor.
And let’s not forget that splash of bourbon that gives a sense of vanilla warmth wafting throughout the kitchen! But if you prefer to not use alcohol, feel free to substitute with pure vanilla extract.
Much like my latest cake made that I described as being super soft and tender, these blondies are just that! As you bite into the gooey pecan pie topping, the smoothness carries right into the soft blondie which simply melts in your mouth!
When making these blondies, baking times inevitably could be slightly different from one baker to the next. Note that the blondie portion should be fully baked or close to being finished in baking prior to adding the pecan topping. Spread the topping gently over the blondie base. If air pockets / bubbles begins to form and rise, simply pop the bubble and allow the topping to ooze in. This will only make a more tender blondie base which is still wonderful!
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Two of the BEST recipes joined to create Incredible Sweet and Nutty Caramel Blondies with a Sticky Finger-Licking, Ooey Gooey Pecan Pie Topping!
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon (3 grams) baking powder
- 1/2 teaspoon (3 grams) salt
- 1/4 teaspoon baking soda
- 1 cup (226 grams) unsalted butter, melted
- 1 and 1/2 cups (300 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon (15 ml) bourbon
- 3 to 4 cups (330 – 440 grams) pecans, chopped and toasted
- 1 cup (200 grams) brown sugar
- 2/3 cup (160 ml) light corn syrup
- 1/2 cup (113 grams) unsalted butter; melted
- 2 large eggs
- 2 tablespoons (30 ml) bourbon
- 1 teaspoon (6 grams) salt
- BLONDIES: Heat oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil leaving excess foil hang over the sides for easy removal. Grease and flour bottom and sides of foil; set aside.
- In a large bowl, whisk flour, baking powder, salt and baking soda; set aside.
- In a medium bowl, thoroughly mix butter, sugars, whole eggs plus egg yolks and bourbon until just combined. Add to the flour mixture and whisk until just combined. Pour batter into the prepared pan and using an offset spatula, spread batter throughout to create an even layer.
- Bake for 40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- PECAN TOPPING: Meanwhile, in a medium bowl, mix all pecan filling ingredients together until just combined. Evenly spread pecan topping over the baked blondie. NOTE: if the blondie is slightly under-baked, the added pecan topping can place pressure causing the top layer of the semi-baked blondie to bubble. For a more even bake, pop any bubbles and allow the pecan topping to flow into the blondie base. This will leave a more tender base.
- Bake for 15 to 20 minutes or until cracks across the surface begin to form.
- Allow pecan pie blondies to cool in the pan for 15 minutes before removing and transferring to a cutting board for further cooling. Once cooled, cut blondies into 16 equal parts. ENJOY!
If desired, substitute pure vanilla extract for the bourbon.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Cuisine: American
Keywords: pecan pie blondies, fall baking