Chewy Butter Pecan Blondies are a pecan blondie recipe with easy preparation and make-ahead convenience for fall baking. Melted butter and brown sugar bake into a caramel-flavored bar, and pecans toasted in butter add crunch inside and on top.
For more cozy fall bars, try our Snickerdoodle Blondies or Pecan Pie Bars with Shortbread Crust.
Butter Pecan Blondies at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 28 to 32 minutes
- 🧊 Rest Time: 1 hour
- 👥 Servings: 9 blondies
- 🔥 Cook Method: Baking
- 🍽️ General Category: American Dessert
- 👩🍳 Pair With: Vanilla ice cream, coffee, or a cold glass of milk
- ⭐ Difficulty Level: Easy
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Toast the pecans in butter before they go in the batter. It only takes a few minutes, and it's what makes these taste like butter pecan. ~Jami
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Why We Love This Recipe
- Crunch in Every Bite: Pecans go into the batter and on top, so every square has toasty crunch against a soft, chewy center.
- Bakery-Style Texture: Brown sugar and an extra egg yolk give these bars dense, chewy middles with crisp golden edges.
- No Mixer Required: The batter comes together with a whisk and a spatula, with no creaming or dough chilling.
- Holiday Tray Ready: The bars keep well at room temperature for days and freeze well, so you can bake them well ahead of a party.
Key Ingredients
- Pecan Halves: Measure the pecans first, then chop them coarsely. A quick toast in butter and brown sugar brings out their flavor and keeps them crisp in the baked bars.
- Unsalted Butter: Melted butter creates the chewy texture. Let it cool slightly before mixing so the eggs blend in smoothly. Unsalted butter also lets you control the salt.
- Light Brown Sugar: Brown sugar adds moisture and the caramel flavor that pairs so well with pecans. Pack it firmly into the measuring cup.
- Egg and Egg Yolk: The extra yolk keeps the centers tender and rich. Bring both to room temperature so they mix easily into the butter and sugar.
- All-Purpose Flour: Measure carefully to avoid dry blondies. A kitchen scale is most accurate, but spooning flour into the cup and leveling it also works.
- Baking Powder: A small amount gives the bars a little lift while keeping them dense and chewy.
- Vanilla and Salt: Vanilla rounds out the butter flavor, and salt balances the sweetness of the brown sugar.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Pecans: Walnuts work the same way. Toast them in butter just like the pecans.
- Toffee Bits: Fold in ½ cup toffee bits with the pecans for extra butter-toffee flavor.
- Brown Sugar: Dark brown sugar can be used for a deeper molasses flavor and slightly darker bars.
- Holiday Dessert Tray: Cut the cooled slab into 16 smaller squares to serve with cookies and other treats.
How To Make Butter Pecan Blondies
STEP ONE: Toast the Pecans
Melt the butter in a skillet over medium heat, then add the chopped pecans, brown sugar, and a pinch of salt. Stir often for 3 to 4 minutes. The pecans are ready when they look glossy, smell nutty, and turn a shade darker. Pull the pan as soon as you smell that toasty aroma, since the sugar can scorch quickly.
Spread the pecans on parchment to cool. As the sugar sets, a few pieces will stick together, so break them apart once they're cool.
STEP TWO: Make the Batter
Melt the butter and let it cool for 5 to 10 minutes. The bowl should feel warm, not hot. Whisk in the brown sugar until glossy, then add the egg, egg yolk, and vanilla. Keep whisking for about 30 seconds, until the mixture thickens slightly and looks like caramel sauce.
Fold in the flour mixture with a spatula just until no dry streaks remain. The batter will be much thicker than brownie batter, closer to soft cookie dough. That's normal, and it's what gives these bars their dense, chewy bite.
STEP THREE: Add the Pecans and Spread
Fold most of the toasted pecans into the batter, then scrape it into a parchment-lined 8×8-inch metal pan. Because the batter is thick, use the spatula to push it firmly into the corners. An even layer keeps the corners from overbaking before the center is done.
Scatter the remaining pecans over the top and press them in lightly so they stay put.
STEP FOUR: Bake, Cool, and Slice
Bake for 28 to 32 minutes, and start checking at 28. The edges should be set and golden, and the top should look dry with light cracks. A toothpick near the center should come out with a few moist crumbs. The middle will still look slightly underdone, but it firms up as the bars cool.
In our testing, the blondies were firm enough to slice after about 45 minutes, but a full hour gives the cleanest edges. Lift them out with the parchment and use a sharp knife, wiping it between cuts.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Let the melted butter cool before adding the eggs.
✔️ DO Use a metal pan for evenly baked edges and centers.
❌ DO NOT Overbake. Pull the pan when the center still has a few moist crumbs.
Storage
Store the cooled blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual squares tightly and freeze them in a freezer-safe container for up to 3 months. Thaw at room temperature, or warm a square in the microwave for 10 to 15 seconds for a soft, just-baked center.
Butter Pecan Blondies Recipe FAQs
Blondies are the vanilla and brown sugar cousin of brownies, made without cocoa or melted chocolate. Their golden color and caramel flavor come from brown sugar and butter instead. That makes them a great base for mix-ins like toasted pecans.
Yes. Bake them up to a day before serving and store them in an airtight container once completely cooled. For the cleanest slices, leave the slab whole until you're ready to serve.
Butter pecan blondies are chewy brown sugar bars with pecans mixed through the batter, while pecan pie bars have a shortbread crust topped with a gooey pecan pie filling. Blondies come together in one batter and hold up better for travel and dessert trays.
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📖 Recipe
Chewy Butter Pecan Blondies
VIDEO
Equipment
- 8×8-inch metal baking pan
- Parchment paper
- Skillet
- Small saucepan
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients
Buttered Pecans
- 1 cup pecan halves (113 g, coarsely chopped)
- 1 tablespoon unsalted butter
- 1 tablespoon light brown sugar
- 1 pinch salt
Blondie Batter
- ¾ cup unsalted butter (1½ sticks melted and slightly cooled)
- 1¼ cups light brown sugar, packed (250 g)
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1¾ cups all-purpose flour (220 g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup buttered pecans from above
Topping
- ¼ cup buttered pecans from above
- flaky sea salt optional
Instructions
- Preheat the oven to 350°F (177°C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two sides.
- Melt 1 tablespoon butter in a skillet over medium heat. Add the chopped pecans, 1 tablespoon brown sugar, and a pinch of salt. Cook, stirring often, for 3 to 4 minutes, until glossy and fragrant. Spread on parchment to cool completely.
- Melt ¾ cup butter in a small saucepan over low heat. Pour into a large mixing bowl and let cool for 5 to 10 minutes, until warm but not hot.
- Whisk the brown sugar into the melted butter until smooth and glossy. Add the egg, egg yolk, and vanilla, and whisk until the mixture looks slightly thickened.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture and fold gently with a rubber spatula until no dry streaks remain. Fold in ¾ cup of the buttered pecans. The batter will be thick.
- Spread the batter evenly in the pan, pressing it into the corners. Scatter the remaining ¼ cup pecans over the top. Bake for 28 to 32 minutes, until the edges are set, the top is golden, and a toothpick inserted near the center comes out with a few moist crumbs.
- Sprinkle with flaky sea salt, if using, while the blondies are still warm. Cool completely in the pan on a wire rack for at least 1 hour. Lift out using the parchment overhang and cut into 9 squares.
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Notes
- Use an 8×8-inch metal pan with parchment. In glass or ceramic, the edges can overbake before the center sets.
- Cool the buttered pecans completely before folding them in.
- Measure the flour carefully. A kitchen scale is most accurate.
- Start checking at 28 minutes to keep the centers chewy.
Jami Powell says
We love the chewy centers in this butter pecan blondie recipe!