Butter Pecan Blondies

Butter pecan is one of my favorite ice cream flavors. This flavor combination is also absolutely perfect in a buttery blondie. This easy recipe uses pantry staples to create a quick dessert without even using a mixer!

This recipe was adapted from Martha Stewart Living. I omitted the rum and substituted an additional teaspoon of vanilla extract in its place. I baked mine long enough to achieve light golden brown color but may increase the baking time next time to heighten the depth of flavor.

  • 1 1/2 cups whole raw pecans
  • 2 sticks unsalted butter, melted, plus more for brushing
  • 2 cups unbleached all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 2 cups light-brown sugar, plus 2 tablespoons for sprinkling
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon dark rum, optional (can substitute 1 additional tsp of vanilla extract)
  1.  Preheat oven to 350 degrees, preferably on convection.
  2. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
  3. Brush a 9-by-13-inch baking dish with butter (or coat with cooking oil spray), then dust with flour, tapping out excess.
  4. In a medium bowl, whisk together flour and salt.
  5. In a large bowl, whisk together butter and 2 cups brown sugar until combined.
  6. Add eggs to the butter and sugar mixture; whisk until combined. Add vanilla and rum.
  7. Fold in flour mixture with a spatula until just combined (do not overmix).
  8. Fold in half of nuts.
  9. Transfer batter to prepared dish; smooth top with an offset spatula.
  10. Sprinkle top with remaining nuts and 2 tablespoons brown sugar.
  11. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes. (Watching carefully- Next time I may increase the baking time up to 28 to 30 minutes.)
  12. Transfer to a wire rack and let cool completely before cutting into squares.

Note: Blondies can be stored in an airtight container at room temperature up to 3 days.

Variations: If you’d rather not use rum, increase the amount of vanilla to 4 teaspoons.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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