Chewy Butter Pecan Blondies
These Chewy Butter Pecan Blondies have soft centers, crisp golden edges, and a rich caramel flavor from melted butter and brown sugar. Toasted buttered pecans go into the batter and on top for crunch in every bite. They’re an easy dessert bar for fall baking, holiday cookie trays, and weekend treats.
Servings: 9 blondies
Calories: 449kcal
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 cooled.
- 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.
Video
Notes
Cooking Notes
Melted butter and brown sugar give these blondies their chewy texture and rich caramel flavor. Let the butter cool slightly before adding the eggs so they don't scramble. Fold in the flour just until combined, and avoid overbaking. The centers will finish setting as the bars cool.
Tips for Best Results
- 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.
Nutrition
Calories: 449kcal | Carbohydrates: 52g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 200mg | Potassium: 129mg | Fiber: 2g | Sugar: 32g | Vitamin A: 573IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg
