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Pecan Pie Blondies | URBAN BAKES

Pecan Pie Blondies

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5 from 11 reviews

  • Author: URBAN BAKES
  • Total Time: 1 1/2 hours
  • Yield: 16 blondies 1x
  • Diet: Vegetarian

Description

Two of the BEST recipes joined to create Incredible Sweet and Nutty Caramel Blondies with a Sticky Finger-Licking, Ooey Gooey Pecan Pie Topping!

Ingredients

Scale

BLONDIES

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (226 grams) unsalted butter, melted
  • 1 1/2 cups (300 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 2 large egg yolks (30 grams)
  • 1 tablespoon (15 ml) bourbon

PECAN TOPPING

  • 3 to 4 cups (330 to 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 (100 grams)
  • 2 tablespoons (30 ml) bourbon
  • 1 teaspoon salt

Instructions

  1. BLONDIES: Heat oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper leaving excess hang over the long edge for easy removal. Grease and flour any portion of the inside of the baking pan that may not be covered by the parchment paper; set aside.
  2. In a large bowl, whisk flour, baking powder, salt and baking soda; set aside. 
  3. In a medium bowl, thoroughly mix butter, sugars, whole eggs, egg yolks, and bourbon until just combined. Add to the flour mixture and whisk until just combined. 
  4. Bake for 40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Pour batter into the prepared pan and using an offset spatula, spread batter throughout to create an even layer. 
  5. 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 underbaked, 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.  
  6. Bake for 15 to 20 minutes or until cracks across the surface begin to form. 
  7. 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!

Notes

If desired, substitute pure vanilla extract for the bourbon.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Blondies
  • Cuisine: American

Find it online: https://www.urbanbakes.com/pecan-pie-blondies/

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