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Pecan Pie Blondies | URBAN BAKES

Pecan Pie Blondies

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


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




  1. 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.
  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 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. 
  4. Bake for 40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. 
  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 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.  
  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!



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

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