Pecan Pie Blondies
This perfect fusion of two classic desserts, bring together the rich, buttery flavor of a blondie with the gooey, nutty goodness of pecan pie. Sink your teeth into a soft, chewy blondie, with pockets of caramelized pecans in every bite.
Ingredients
For the batter:
- 3/4 cup unsalted butter softened
- 2 eggs
- 1 1/2 cup brown sugar
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 cup flour
- 1 tsp salt
For the topping:
- 1 1/2 cups pecans chopped
- 2 eggs
- 2/3 cup dark corn syrup
- 2 tsp vanilla
- 1/3 cup brown sugar
- 1/4 cup butter melted
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, whisk together the 1 1/2 cup flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 2 tsp cinnamon, and 1 tsp salt.1/4 tsp baking powder, 1/2 tsp baking soda, 2 tsp cinnamon, 1 1/2 cup flour, 1 tsp salt
- In an electric mixer, cream together the 3/4 cup unsalted butter and 1 1/2 cup brown sugar on medium speed until combined. Add the 2 eggs and mix on medium speed to combine.1 1/2 cup brown sugar, 3/4 cup unsalted butter
- Add the flour mixture into the butter mixture ΒΌ cup at a time, mixing to combine between each addition.
- Line a brownie pan with parchment paper and pour in the batter.
- In another bowl, whisk the 1 1/2 cups pecans, 2 eggs, 2/3 cup dark corn syrup, 2 tsp vanilla, 1/3 cup brown sugar, 1/4 cup butter, 1 tsp salt, 2 tsp cinnamon, and 1/2 tsp nutmeg until smooth. Pour the mixture over the blondie batter.2 eggs, 1 1/2 cups pecans, 2 eggs, 2/3 cup dark corn syrup, 2 tsp vanilla, 1/3 cup brown sugar, 1/4 cup butter, 1 tsp salt, 1/2 tsp nutmeg, 2 tsp cinnamon
- Cover the pan with tin foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes or until the center of the blondies are set.
- Cool for at least 10 minutes before serving.