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 9x13-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.

Delicious Pecan Pie Blondies – Chewy & Crowd-Pleasing Bars

Description

These pecan pie blondies combine the gooey, caramelized flavor of classic pecan pie with the ease of chewy brown-butter bars. Perfect for make-ahead Thanksgiving baking, they slice beautifully, store well, and taste even better the next day.

Ingredients

Scale

1 cup (2 sticks) unsalted butter
1 ½ cups packed light brown sugar
2 large eggs
¼ cup pure maple syrup
2 teaspoons pure vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups chopped pecans, lightly toasted
Optional: ¼ teaspoon cinnamon, flaky sea salt, caramel drizzle for topping

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Instructions

Preheat & Prepare Pan:
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly spray with nonstick spray.
Brown the Butter:
Melt butter in a saucepan over medium heat. Continue cooking until golden flecks form and it smells nutty. Transfer to a mixing bowl and cool 10 minutes.
Whisk Wet Ingredients:
Whisk brown sugar into the butter until smooth. Add eggs one at a time, then whisk in maple syrup and vanilla.
Combine Dry Ingredients:
In a separate bowl, whisk flour, baking powder, and salt. Gently fold into wet mixture until just combined.
Add Pecans:
Stir in 1 cup pecans, reserving the rest for topping. Spread batter into prepared pan and sprinkle remaining pecans on top.
Bake:
Bake 25–28 minutes, or until edges are set and center appears slightly soft. Do not overbake.
Cool & Slice:
Cool completely in the pan before cutting into bars. For clean edges, wipe the knife between each cut.
Optional Finish:
Drizzle with caramel or sprinkle sea salt for a gourmet finish.

Notes

Storage: Keep covered at room temp 3 days, refrigerate up to 5 days, or freeze up to 2 months.
Make-Ahead: Bake and cool completely, slice, and store in airtight containers with parchment layers.
Gluten-Free Option: Substitute a 1:1 gluten-free flour blend; reduce bake time by 2 minutes.
Serving Suggestion: Serve warm with vanilla ice cream or coffee for the ultimate fall dessert.

Prep Time: 15 minutes
Cooling Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 blondie
Calories: 278 kcal
Sugar: 22 g
Sodium: 115 mg
Fat: 17 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 52 mg