Pecan Pie Blondies

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These pecan pie blondies give you all the flavors of classic pecan pie in one rich, gooey bite. The caramel-like blondie base pairs perfectly with a sweet, crunchy pecan topping, delivering that familiar sticky-sweet taste without the fuss of a crust or tricky filling. All the flavor, none of the work.

Prep Time20

Cook Time55

Cooling Time1

Total Time2 15

Course: Bars

Cuisine: American

Keyword: bars, blondies, pecan, pecan blondies, Pecan Pie, pie, pie bars

Servings: servings

Calories: 664kcal

Ingredients

For the Blondies:

1 cup salted butter softened
1 cup white granulated sugar
1 cup light brown sugar firmly packed
2 large eggs
2 large egg yolks
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda

For the Pecan Pie Topping:

3 cups pecan halves
½ cup corn syrup
½ cup light brown sugar
½ cup white granulated sugar

Instructions

Preheat your oven to 350°F and coat a 9x13 inch baking pan in butter or nonstick cooking spray. Set the pan aside.

Prepare your blondies:

Combine the butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric hand mixer to cream the ingredients together on high speed for about 2 minutes, or until the sugar is completely dissolved. Whisk in the eggs and egg yolks. Make sure the eggs are thoroughly beaten and mixed with the creamed sugar. Slowly whisk in the flour, baking powder, and baking soda.
Spread your blondie batter out in the prepared pan and bake for 40 minutes.

Prepare your pecan topping:

While the blondies are baking, stir together the pecans, corn syrup, and sugars in a medium bowl.
After 40 minutes, pull the blondies out of the oven and top them with the pecan mixture. Return your blondies to the oven for another 15 minutes.
Let your blondies cool on the counter for at least an hour before slicing. Enjoy!

Notes

Cooling is crucial. If you slice too soon, the blondies will fall apart. An hour of cooling gives them time to set into that perfect fudgy texture.
Pecan texture: Halved pecans give a pretty, rustic look, but chopped pecans work too. They taste the same, only the texture changes a bit.
Candied crunch: Coating the pecans in corn syrup helps create that shiny, crunchy “candied pecan” topping that makes these bars irresistible.
Easy removal tip: Line your pan with parchment paper, leaving an overhang so you can lift the blondies out after they’ve cooled.
Storage: Keep blondies in an airtight container at room temperature for up to a week. The brown sugar helps them stay soft longer.
Serving: These bars are delicious at room temp, but a quick 10-second warm-up in the microwave is lovely too.
Don’t swap the eggs: You need 2 eggs + 2 yolks for the right fudgy texture. Using 4 whole eggs adds too much liquid and will make the blondies cakey instead.

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