Pecan Pie Blondies
These Pecan Pie Blondies have quickly become one of my absolute favorite desserts I’ve made this year. They combine the fudgy, chewy texture of a blondie base with a sticky, buttery pecan caramel topping that’s reminiscent of traditional pecan pie. This dessert is perfect for Thanksgiving, bake sales, or any cozy time of the year when you want something nostalgic yet elevated. It’s the kind of treat that disappears fast at the dessert table.
These Pecan Pie Blondies bring together two beloved desserts in one irresistible bite. The base is rich and dense, made with white chocolate, butter, and toasted pecans. The topping is sticky, sweet, and infused with maple, just like a traditional pecan pie. Once baked, the blondies develop a glossy, caramelized finish that slices cleanly and travels well. They’re easy to make yet impressive enough for holiday gatherings.
- 1¼ cup chopped white chocolate 212g
- ¾ cup unsalted butter 170g
- 1 cup white granulated sugar 200g
- 2 large eggs
- 1 large yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour 255g
- ¼ tsp salt
- 1¾ cup chopped pecans 224g
- 1½ cup chopped pecans 150g
- 6 tbsp unsalted butter 85g
- ⅓ cup maple syrup 78ml
- ½ cup brown sugar 110g
- 2 tbsp corn syrup
- ¼ tsp salt
- ½ tsp vanilla extract