Pin it
Brown sugar and butter give these pecan blondies a caramel-like flavor without making a separate caramel. The bars have a soft center and nutty pieces throughout.
Ingredients
- 150 g melted butter
- 180 g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 180 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 100 g chopped pecans
Method
- Heat the oven to 175°C / 350°F. Line a 20 cm / 8-inch square pan with parchment, leaving handles for lifting.
- Whisk melted butter and brown sugar until combined. Let cool if hot, then whisk in eggs and vanilla just until smooth.
- Mix flour, baking powder and salt separately. Fold into the butter mixture without overmixing.
- Fold in 80 g pecans. Spread the thick batter evenly in the pan and scatter the remaining 20 g pecans on top.
- Bake for 23–28 minutes until edges are golden and the center is set. A skewer should have moist crumbs but no wet batter; avoid baking until completely dry.
- Cool in the pan for at least one hour before lifting out and cutting into 16 small bars. Warm bars will be soft and may crumble when cut.
- Store completely cooled bars airtight in a cool room for up to three days. Freeze in separated layers for longer storage.
Cool hot butter
Very hot butter can begin cooking the eggs. Let it become warm rather than hot before mixing them in.
Use a light hand
Once flour is added, fold only until it disappears. Overmixing makes the bars tougher.
Wait before cutting
The center firms as it cools. A full hour in the pan gives cleaner pieces without drying out the bake.
FAQs
- How many servings does this make?
Makes 16 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the pan for at least one hour before lifting out and cutting into 16 small bars. Warm bars will be soft and may crumble when cut.
- How should I store leftovers?
Store completely cooled bars airtight in a cool room for up to three days. Freeze in separated layers for longer storage.
