Delicious Pecan Pie Blondies – Chewy & Crowd-Pleasing Bars

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There’s something about pecan pie blondies that feels like the best parts of fall baked into one golden square. Imagine everything you love about a classic pecan pie — gooey caramelized filling, toasted pecans, buttery sweetness — but without rolling a single crust. These chewy dessert bars capture that same nostalgic flavor with far less effort.

When November rolls around, I crave desserts that feel cozy yet practical. These blondies deliver both: simple enough for a weekday bake, rich enough for a Thanksgiving dessert table. Each bite has a brown-sugar chew, a nutty pecan crunch, and that maple-butter aroma that instantly makes your kitchen smell like the holidays.

Pecan pie blondies in a baking pan with glossy pecan topping and golden edges. — Gooey Pecan Pie Blondies in Pan

If you’re already planning your holiday menu, pair these pecan pie blondies with a plate of Maple Pecan Cookie Bars or include them in your Make-Ahead Thanksgiving Desserts lineup. They slice cleanly, travel well, and stay chewy for days — the kind of stress-free treat every busy baker needs before the big feast.

Table of Contents

Why We Love These Pecan Pie Blondies

There’s a reason these gooey pecan blondies earn a permanent spot in my recipe box:

They taste like pecan pie, but easier. No crust, no corn syrup — just one bowl and a whisk.
They’re crowd-pleasers. The chewy center and crisp pecan top please both brownie lovers and pie purists.
They store beautifully. These make-ahead holiday dessert bars stay soft for three days at room temperature and freeze perfectly for longer planning.
They’re versatile. Swap maple syrup for honey, add chocolate chips, or drizzle caramel before serving.
They smell irresistible. Brown butter fills the kitchen with a nutty aroma that screams Thanksgiving warmth.

Whether you serve them on a dessert board next to Cranberry Pistachio Shortbread Cookies or gift them in a parchment-lined tin, pecan pie blondies bring that homemade touch guests always remember.

Ingredients & Why They Work

Overhead view of pecan pie blondie ingredients in small bowls: butter, brown sugar, eggs, pecans, flour, and maple syrup. — Ingredients for Pecan Pie Blondies

Butter (browned for depth)

We start with melted brown butter to build rich, nutty flavor. It gives these brown butter pecan blondies their caramel undertone and enhances every pecan bite.

Brown Sugar

Packed light brown sugar adds moisture and chew while echoing the sweetness of traditional pecan pie filling. It’s the secret to those glossy, gooey pecan blondies centers.

Eggs

Two large eggs provide structure and richness, balancing the sweet filling so the bars hold together once sliced.

Maple Syrup

A splash of real maple syrup rounds out the flavor, tying the blondies to cozy fall desserts like our Apple Cider Blondies. It deepens sweetness without overpowering.

All-Purpose Flour + Baking Powder

These two keep the crumb soft yet sturdy. Too much flour leads to dryness; the right balance gives chewy buttery pecan dessert squares that slice neatly.

Chopped Pecans

Lightly toasted before folding in, pecans add texture and aroma. Their natural oils mingle with the brown butter to mimic the taste of real pecan pie filling.

Vanilla & Salt

Pure vanilla extract enhances the toffee notes, while a pinch of salt balances the sweetness. That small contrast makes each bite more complex.

Optional Extras

Add a touch of cinnamon or drizzle warm caramel over cooled bars for an indulgent twist.

Together, these simple pantry staples transform into easy pecan pie bars that taste bakery-worthy but come together in minutes. Each ingredient earns its place, contributing chew, shine, and that signature pecan aroma that turns ordinary blondies into make-ahead holiday dessert bars.

Step-by-Step Directions

These pecan pie blondies come together in one bowl and bake into buttery perfection with minimal effort. Follow this straightforward method for bakery-level texture every time.

Step 1: Brown the Butter

Start by melting the butter in a medium saucepan over medium heat. As it melts, it will begin to foam — swirl the pan occasionally until you see golden flecks forming on the bottom and smell a warm, nutty aroma. This step transforms plain butter into a rich flavor base, giving your brown butter pecan blondies that signature depth.

Browned butter with golden flecks in saucepan being stirred with wooden spoon. — Brown Butter in Saucepan for Blondies

Once browned, immediately pour it into a large mixing bowl to stop the cooking process and let it cool for about 10 minutes before adding other ingredients. (This prevents scrambling the eggs later.)

Step 2: Mix the Wet Ingredients

To the cooled brown butter, whisk in brown sugar until smooth and glossy. This creates that caramel-like foundation pecan desserts are known for. Add the eggs, one at a time, whisking well after each addition, followed by maple syrup and vanilla extract.

The batter should look shiny and thick — a sign your pecan pie blondies will bake up with chewy centers instead of cakey edges. If you’d like to add a touch of spice, this is where a pinch of cinnamon fits beautifully.

Step 3: Fold in the Dry Ingredients

In a separate small bowl, combine the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined — overmixing will make your blondies dense.

Pecans being folded into blondie batter with a rubber spatula in a glass bowl. — Mixing Batter for Pecan Pie Blondies

You’re looking for a smooth, slightly thick batter that still ribbons off the spatula. This delicate balance keeps your gooey pecan blondies soft inside with crisp edges.

Step 4: Add the Pecan Topping

Stir in most of the chopped pecans, reserving a handful for topping. Pour the batter into a parchment-lined 8×8-inch pan and spread it evenly with a spatula. Sprinkle the remaining pecans over the top for a toasty, golden layer once baked.

Pecan blondie batter spread in parchment-lined pan topped with chopped pecans. — Pecan Blondies Batter in Pan Before Baking

For extra shine, drizzle a tablespoon of maple syrup across the top — it caramelizes beautifully and intensifies that maple pecan blondies recipe flavor.

Step 5: Bake to Gooey Perfection

Bake the pecan pie blondies in a preheated 350°F (175°C) oven for about 25–28 minutes, or until the edges are set but the center still looks slightly soft. The goal is a fudgy, buttery middle with crisp edges — not a fully firm bake like a cake.

Pan of baked pecan pie blondies cooling with golden pecan topping. — Baked Pecan Pie Blondies Cooling on Rack

Cool completely in the pan before slicing. As they rest, the molten center will settle into a rich, chewy texture that defines these buttery pecan dessert squares.

Step 6: Slice & Serve

Once cooled, lift the blondies out of the pan using parchment and slice into squares or bars. For clean edges, use a sharp knife and wipe it between cuts.

The first bite reveals a glossy pecan-studded top and a soft brown-sugar crumb beneath — everything a fall dessert should be. These bars are decadent enough for Thanksgiving but simple enough for everyday baking.

Baking Tips & Texture Cues

Getting that perfect pecan pie blondie texture is all about small details. Here’s how to make sure every batch turns out chewy, not cakey:

Watch the color of your brown butter.
Stop browning when the milk solids turn golden, not dark brown. Burnt butter tastes bitter and can mask the pecan flavor.

Don’t skip the cooling step.
If the butter is too hot when you add sugar and eggs, the texture becomes greasy rather than gooey.

Measure flour precisely.
Spoon and level the flour — too much creates dense blondies that lose that signature soft bite.

Bake until just set.
Insert a toothpick near the edge — it should come out with a few moist crumbs. The center will firm up as it cools.

Let them rest before cutting.
Cooling allows the sugars to crystallize slightly, giving that shiny, chewy layer pecan lovers adore.

Toast pecans first for flavor.
Ten minutes at 350°F before mixing intensifies aroma and adds a crisp texture.

Add a maple drizzle after baking.
A light maple glaze or caramel sauce poured over cooled blondies makes them stand out on a Thanksgiving dessert board.

These small adjustments separate average bars from true gooey pecan blondies that guests rave about. Once you’ve baked a batch, it’s easy to see why this make-ahead holiday dessert bar recipe becomes a yearly tradition — soft, sweet, and subtly nutty with that irresistible brown butter aroma.

Make-Ahead, Storage & Freezing

One of the best parts about pecan pie blondies is how beautifully they hold up ahead of time. Whether you’re planning for a busy holiday week or assembling dessert trays early, these bars are made for stress-free baking.

To Store

Let the blondies cool completely before cutting. Layer them between parchment in an airtight container. They’ll stay soft and chewy for 3 days at room temperature or up to 5 days in the fridge.

To Freeze

Wrap individual pecan pie blondies tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator or at room temperature for about 2 hours. The texture stays beautifully chewy, making these make-ahead holiday dessert bars a dream for Thanksgiving prep.

To Refresh

If serving to guests, warm the bars in a 300°F oven for 5 minutes to bring back their buttery aroma and gooey texture.

Pro Tip

If you’re prepping a dessert board, bake these easy pecan pie bars a few days ahead and store them sliced. They pair wonderfully next to No-Bake Pumpkin Cheesecake Cups for a balanced, make-ahead spread.

Variations

Once you’ve mastered the classic version, try these quick twists on your pecan pie blondies to fit any fall gathering:

Maple Pecan Blondies

Swap half the brown sugar for pure maple syrup and add a pinch of cinnamon. These bars become irresistibly fragrant — a favorite among fans of maple pecan blondies recipes.

Chocolate Chip Pecan Blondies

Fold in ½ cup dark chocolate chips before baking. The bittersweet flavor balances the buttery sweetness and creates gorgeous marbled bites.

Salted Caramel Pecan Blondies

Drizzle warm salted caramel over cooled blondies. Sprinkle flaky sea salt for a sweet-salty dessert that feels bakery-worthy.

Gluten-Free Pecan Blondies

Replace all-purpose flour with a 1:1 gluten-free blend and reduce baking time by 2 minutes. The result is still chewy, tender, and deeply nutty.

Toasted Walnut Variation

Substitute pecans with walnuts and add orange zest for a bright, citrusy spin on these buttery pecan dessert squares.

Each twist builds on the original recipe’s foundation — chewy, glossy, and rich with brown butter flavor — keeping your pecan pie blondies lineup exciting year after year.

Serving & Pairing Ideas

These gooey pecan blondies fit perfectly into any holiday dessert rotation. Serve them:

Close-up of pecan pie blondie showing gooey center and toasted pecan topping. — Close-Up of Gooey Pecan Pie Blondie

Warm with ice cream — vanilla or maple gelato complement the brown butter base.
On a dessert platter — pair with Cranberry Pistachio Biscotti and Maple Pecan Cookie Bars.
As edible gifts — wrap two bars in parchment, tie with twine, and tuck into small treat boxes.
At Thanksgiving dinner — they balance beautifully after rich mains like turkey and stuffing.

With their chewy texture and toasted nut aroma, pecan pie blondies bring that “homemade warmth” every host wants on the dessert table.

FAQs

Can I make pecan pie blondies ahead of Thanksgiving?

Absolutely! These make-ahead holiday dessert bars stay chewy for days and freeze beautifully, making them ideal for early prep.

Why are my blondies dry instead of gooey?

Overbaking is usually the culprit. Pull them out when the edges are just set and the center looks slightly soft. They’ll firm up as they cool.

Can I double this recipe?

Yes — simply bake in a 9×13-inch pan and extend the bake time to 30–32 minutes. Perfect for feeding a Thanksgiving crowd.

What’s the difference between pecan pie blondies and pecan pie bars?

Traditional pecan pie bars have a shortbread crust and syrupy topping. Pecan pie blondies skip the crust but keep that gooey, caramel-like flavor in a single-layer bar.

Can I add chocolate or caramel?

Definitely. Fold chocolate chips into the batter or drizzle caramel over cooled bars for a decadent twist.

Do pecan pie blondies need to be refrigerated?

Not unless it’s warm where you are. Room temperature storage in an airtight container works best for maintaining their chewy texture.

Conclusion

These pecan pie blondies capture the heart of Thanksgiving baking — cozy, buttery, and just the right amount of indulgent. They’re the shortcut version of pecan pie you’ll make year after year, with no crust and no stress.

Bake a batch ahead, freeze some for gifting, or stack them high on your dessert table beside Apple Cider Cookies. Every chewy bite delivers a taste of the holidays — nutty, caramel-rich, and completely irresistible.