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)
- Preheat oven to 350 degrees, preferably on convection.
- Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
- Brush a 9-by-13-inch baking dish with butter (or coat with cooking oil spray), then dust with flour, tapping out excess.
- In a medium bowl, whisk together flour and salt.
- In a large bowl, whisk together butter and 2 cups brown sugar until combined.
- Add eggs to the butter and sugar mixture; whisk until combined. Add vanilla and rum.
- Fold in flour mixture with a spatula until just combined (do not overmix).
- Fold in half of nuts.
- Transfer batter to prepared dish; smooth top with an offset spatula.
- Sprinkle top with remaining nuts and 2 tablespoons brown sugar.
- 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.)
- 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.