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Irresistibly Gooey Brown Sugar Pecan Blondies You Have to Try - Featured Image

Irresistibly Gooey Brown Sugar Pecan Blondies You Have to Try

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Learn how to make delicious Brown Sugar Pecan Blondies. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 cup (225g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120g) chopped pecans, toasted
  • Optional: 1/2 cup white chocolate chips or chunks for extra indulgence

If you don’t have pecans on hand, walnuts or almonds make excellent substitutes, lending their own unique crunch and flavour. For a gluten-free version, swapping the flour for a 1:1 gluten-free baking mix works well, though the texture will be slightly different — still delicious, just a little more tender. And if you prefer a less intense sweetness, you can reduce the brown sugar to 1 3/4 cups, but honestly, the deep caramel notes make these blondies sing.

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. This step reminds me of the gleam in my mum’s eyes when she talked about her favourite dough — the simplicity of good ingredients, blended with care.
  3. Add the eggs one at a time, whisking well after each addition. Then stir in the vanilla extract. The batter will be thick and sticky, almost like a caramel sauce.
  4. In a separate bowl, sift together the flour, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture, taking care not to overmix. When I was ten, my mum taught me the importance of gentle folding — it’s like whispering to the batter, not shouting.
  5. Fold in the toasted pecans and, if using, the white chocolate chips. The nuts bring that lovely crunch and warmth, while the chocolate adds pockets of melty sweetness.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula. I always find this part meditative — spreading the dough evenly feels like setting the scene for the stories these blondies will tell.
  7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the centre comes out with just a few moist crumbs. Don’t overbake! The centre should be soft but set, with a chewy texture that invites you to linger over each bite.
  8. Allow the blondies to cool completely in the pan before lifting them out with the parchment paper. Cut into squares — I like mine generously sized, perfect for sharing (or sneaking a couple when no one’s looking).

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://deliciouslovers.com/brown-sugar-pecan-blondies/