Pecan Pie Blondies

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So, you’ve got a hankering for something sweet but with a bit of Southern charm, huh? Let me introduce you to Pecan Pie Blondies! Imagine all the goodness of a traditional pecan pie but in blondie form. It’s like a sweet, nutty hug in each bite, perfect for nibbling on a cool afternoon or serving up at a family gathering. They’re easy peasy, and your kitchen will smell divine. You should totally give this a whirl.

Alright, let me tell you a little story. The first time I made these blondies, I knew they were something special ’cause my husband – who has the world’s most unwavering allegiance to classic pecan pie – actually asked for seconds. And I swear, my little ones started eating them like they were going out of style. These bars have become our go-to for lazy Sundays or impromptu potlucks where I inevitably forget I’m supposed to bring something until the night before. It’s been a lifesaver, let me tell you.

Why You’ll Love This Pecan Pie Blondies

– They’re chewy, sweet, and full of pecan goodness. Think of them as comfort in a square.
– No pie crust required. Because who has time to make that from scratch?
– One bowl, minimal mess. My kind of baking.
– Your house will smell so inviting, it’ll make your neighbor’s jealous (or at least curious enough to pop over unexpectedly).

How to Make It

Okay, so let’s dive in! First, you’ll wanna grab a big old bowl and just throw in all your dry stuff—flour, baking powder, baking soda. Whether you sift it together or not depends on how much time you have or how often you like to wash extra dishes.

Then, smack that butter until it’s all fluffy. If you don’t have a fancy mixer, your arms will get a nice workout. Toss in your brown sugar—don’t ya just love how it feels kinda like wet sand? Mix it into the butter. Add in eggs and vanilla; don’t worry if it looks like you’ve done something wrong because it resembles scrambled eggs. You’re good.

After that, stir in flour until just combined. Don’t overmix unless you enjoy chewing rubbery snacks. Finally, fold in those heavenly pecans.

Slap it all into a prepared pan. The trick is to spread it evenly, but let’s be honest, who always remembers to grease the thing? Just hope for the best and pray it doesn’t stick. Pop it in the oven and try not to open up and peek too often.

Ingredient Notes

– Flour: A bit messy but necessary. If you accidentally throw clouds of it all over your kitchen, you’re doing it right.
– Brown Sugar: This is basically the glue of the recipe. Don’t think about skipping it—your blondies will hate you for it.
– Pecans: Choose them wisely. I once bought a bag of stale pecans from the clearance bin. Just… don’t.

Recipe Steps:
1. Preheat your oven and grab a baking dish.
2. Mix flour, baking powder, and baking soda in a bowl.
3. Cream butter and brown sugar until fluffy.
4. Add eggs and vanilla to the butter-sugar mixture.
5. Combine wet and dry ingredients until just mixed.
6. Fold in pecans.
7. Pour into the prepared pan and spread evenly.
8. Bake until golden and irresistible.

What to Serve It With

Honestly, a good ol’ scoop of vanilla ice cream on top never hurt anyone. Sometimes, I love a cold glass of milk with these blondies. If you’re feeling fancy, a splash of bourbon-infused whipped cream can take it to another level.

Tips & Mistakes

– Don’t overbake; blondies should be chewy, not hard like ancient relics.
– Nobody will notice if you forget to toast the pecans. But if you remember, it’s a game-changer.

Storage Tips

You can keep these in an airtight container for about a week on the counter. Not that they’ll last that long! And there’s something almost illicit about sneaking one for breakfast – cold and straight out of the fridge. I wouldn’t recommend it to health-nuts, but what can I say?

Variations and Substitutions

Fling in some chocolate chips if you’re feeling rebellious, or trade half of the white flour for almond flour when trying to be healthier. Also, a shot of bourbon in the batter adds a little zing. Substituting with walnuts once didn’t go too well, so maybe just keep it classic with pecans.

Frequently Asked Questions

Pecan Pie Blondies

Deliciously chewy blondies loaded with buttery pecans and a rich caramel pecan pie filling, perfect for any dessert lover.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter melted
• ▢ 1.5 cups brown sugar
• ▢ 2 large eggs room temperature
• ▢ 2.5 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon salt
• ▢ 1 cup pecans chopped
• ▢ 0.5 cup corn syrup

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
• In a large bowl, whisk melted butter and brown sugar until smooth.
• Beat in eggs one at a time until fully incorporated.
• In a separate bowl, sift together flour, baking powder, and salt.
• Gradually add dry ingredients to wet mixture, stirring until just combined.
• Fold in chopped pecans and corn syrup.
• Pour the batter into the prepared pan and bake for 30 minutes or until golden brown and set.
• Allow to cool completely before cutting into squares and serving.

Notes

Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.