Pecan Pie Blondies

These Pecan Pie Blondies have quickly become one of my absolute favorite desserts I’ve made this year. They combine the fudgy, chewy texture of a blondie base with a sticky, buttery pecan caramel topping that’s reminiscent of traditional pecan pie. This dessert is perfect for Thanksgiving, bake sales, or any cozy time of the year when you want something nostalgic yet elevated. It’s the kind of treat that disappears fast at the dessert table.

Best Pecan Pie Blondies Recipe

These Pecan Pie Blondies bring together two beloved desserts in one irresistible bite. The base is rich and dense, made with white chocolate, butter, and toasted pecans. The topping is sticky, sweet, and infused with maple, just like a traditional pecan pie. Once baked, the blondies develop a glossy, caramelized finish that slices cleanly and travels well. They’re easy to make yet impressive enough for holiday gatherings.

Pecan Blondie Batter

Begin by lining an 8×8-inch metal pan with parchment paper, leaving an overhang on two sides to lift the blondies out easily. Preheat the oven to 350ºF. If using convection or a gas oven, or if your oven runs hot, reduce the temperature to 325ºF for the best results.

Place chopped white chocolate and unsalted butter in a large mixing bowl. Melt them together in the microwave in 15 to 30 second increments, stirring in between, until smooth and glossy. Alternatively, set the bowl over simmering water to create a double boiler, and whisk until the mixture is completely melted.

Add the granulated sugar and whisk well. Crack in the eggs one at a time, whisking after each addition, then add the yolk and vanilla extract. In a separate medium bowl, combine the dry ingredients—flour, salt, and a pinch of baking powder if needed.

Fold these into the wet mixture gently using a spatula until just incorporated. Stir in the chopped pecans.

Pour the batter into the prepared pan and use an offset spatula to smooth the top. Bake for about 35 minutes, or until the edges and top are set but the center remains slightly soft. For hotter or convection ovens, begin checking at 25 minutes. The blondies will continue baking once the topping is added.

Pecan Caramel Topping

While the blondies bake, prepare the topping. In a medium bowl, combine chopped pecans, butter, maple syrup, brown sugar, corn syrup, and salt. Transfer the mixture to a saucepan and bring it to a gentle boil over medium heat. Let it simmer for about 3 minutes, stirring occasionally. Add the vanilla extract and stir to combine.

Remove the blondies from the oven once they’re set around the edges. Pour the warm pecan caramel evenly over the surface, spreading it to the edges with an offset spatula. Return the pan to the oven and bake for an additional 25 minutes, or until the topping bubbles and darkens slightly.

Place the pan on a wire rack and cool completely before slicing. As the blondies cool, the topping firms up slightly, creating neat, glossy squares.

Storage

Store the Pecan Pie Blondies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 6 days. Before serving, let them sit at room temperature for 20 minutes so the caramel topping softens. For longer storage, freeze the baked blondies for up to 2 months and thaw overnight in the fridge.

Tips & Tricks for Pecan Pie Blondies

For the best texture, don’t overbake the blondie layer during the first bake—start checking at the 25-minute mark. Use good-quality white chocolate with at least 20% cocoa butter. Always use a metal pan instead of glass for even baking. Corn syrup helps keep the topping smooth, but honey can work in a pinch. An offset spatula makes spreading both the batter and caramel layer quick and even.

Variations on Pecan Pie Blondies

Swap the pecans for walnuts, almonds, or hazelnuts for a new flavor. Add a splash of bourbon or rum to the topping for warmth and depth—especially nice for Thanksgiving desserts. For extra sweetness, drizzle melted dark or white chocolate over the cooled blondies before slicing.

FAQ

Can I make these blondies ahead of time?
Yes. Bake them up to two days in advance and store them in an airtight container at room temperature, or refrigerate for up to six days.

Can I use a glass pan?
No, a metal pan is best. Glass pans heat unevenly, which can result in overcooked edges and an underbaked center.

Do I need to use corn syrup?
You can substitute honey or omit it, but the caramel may become slightly grainier without it.

How do I know when the blondies are baked enough?
The blondie base should be set around the edges but still soft in the center before adding the topping. After the second bake, the topping should bubble and darken.

Can I freeze Pecan Pie Blondies?
Yes. Wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Similar Recipes to Pecan Pie Blondies

If you loved these Pecan Pie Blondies, you’ll definitely want to try a few more of my pecan-packed desserts. My Pecan Pie Brownies combine a fudgy chocolate base with a gooey pecan pie topping—perfect for anyone who can’t choose between brownies and pie. For a slightly simpler option, my classic Pecan Brownies have crunchy pecans baked right into the batter for extra texture.

If cake is more your style, my Pecan Pie Cake layers soft, moist cake with a buttery, nutty topping that tastes just like the traditional pie. For something portable, my Pecan Pie Cheesecake Bars are creamy, decadent, and ideal for sharing at Thanksgiving or any holiday gathering. And if you’re in the mood for a flaky twist, my Pecan Pie Pastry recipe turns that classic filling into a handheld treat that’s both elegant and irresistible.

I hope these Pecan Pie Blondies make their way to your Thanksgiving dessert table—or any time of the year you’re craving something special. If you make this recipe, tag me on Instagram—I love seeing your creations!

Pecan Pie Blondies

These Pecan Pie Blondies feature a chewy white chocolate blondie base topped with a rich, maple-infused pecan caramel layer. They’re buttery, gooey, and perfect for Thanksgiving or any festive dessert table.

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 16 blondies

Calories 365 kcal

Ingredients

 

Pecan Blondie Batter

• 1¼ cup chopped white chocolate 212g (read notes)
• ¾ cup unsalted butter 170g
• 1 cup white granulated sugar 200g
• 2 large eggs
• 1 large yolk
• 2 tsp vanilla extract
• 2 cups all-purpose flour 255g
• ¼ tsp salt
• 1¾ cup chopped pecans 224g

Pecan Caramel Topping

• 1½ cup chopped pecans 150g
• 6 tbsp unsalted butter 85g
• ⅓ cup maple syrup 78ml
• ½ cup brown sugar 110g
• 2 tbsp corn syrup
• ¼ tsp salt
• ½ tsp vanilla extract

Instructions

 

• Pre-heat the oven to 350ºF. If your oven runs hot, or if it’s convection or gas, set to 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan because it can cook unevenly.

Pecan Blondie Batter

• Mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar and whisk to combine.
• Add the eggs, one at a time to the bowl, whisking until combined before adding the next egg.
• Then add the egg yolk along with the vanilla and whisk to combine.
• Add the flour, and salt to the bowl, mix on low to combine, or fold with a spatula.
• Add the chopped pecans and stir to combine.

To Bake

• Pour the blondie batter on the bottom of the prepared pan.
• You will bake the blondies in two rounds. First for about 35 minutes, until the blondies look set around the edges and on top, but not fully baked through. Later we will be baking them again once we add the pecan caramel topping. If your oven runs hot or it is convection, it might take less time, like 25 minutes.
• While the blondies bake, make the pecan caramel topping.

Pecan Caramel Topping

• In a medium saucepan, mix the chopped pecans, butter, maple syrup, brown sugar, corn syrup, and salt.
• Bring the mixture to a boil over medium heat, and let it simmer for about 3 minutes. Add the vanilla and mix to combine.
• Remove the blondies from the oven after about 35 minutes, once they look set around the edges. (see step above about baking time, which can vary)
• Pour the pecan caramel topping over the hot pre-baked blondies, spread it with a spatula evenly over the top.
• Place the blondies back in the oven and bake for another 25 minutes.
• Remove the blondies from the oven. Let them cool down before slicing and serving.

Notes

White Chocolate: Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% of cocoa butter in it. If you can’t find white chocolate chips with that amount of cocoa butter in it, try white chocolate baking bars, or Lindt white chocolate bars and chop to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.

Storage: Store the blondies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked blondies for up to 2 months. Thaw in the fridge overnight.

For Easy Removal: Make sure to leave a slight overhang of parchment paper on two sides of the pan to act as handles. This will make it easier to lift the blondies out in one piece for cleaner slicing.

Nut Substitutions: You can substitute other nuts, such as walnuts or almonds, for the pecans in both the blondie batter and caramel topping if desired.

Baking time: Oven temperatures can vary significantly, and the suggested baking time of 35 minutes is based on how long it took in my oven. However, if your oven runs hotter or is a convection oven, there’s a chance this baking time could overbake the blondies, resulting in a drier texture. To ensure moist and fudgy blondies, start checking for doneness at the 25-30 minute mark. The blondies shouldn’t be fully baked, just set around the edges and center, but still soft. Avoid baking until a toothpick comes out completely clean, as this can lead to dryness.

Oven: If you’re using a convection oven, you may need to reduce the temperature by 25°F and monitor closely.

Baking Pan: Don’t use a glass pan to make the recipe. It’s better to use a steel or metal pan. Glass pans heat up slowly, which can results in blondies with an underdone center, and over cooked edges.

Corn Syrup: You can substitute it with honey or omit it entirely, but skipping it may cause the caramel to crystallize or become slightly grainier and more brittle in texture.

Nutrition

Serving: 1blondieCalories: 365kcal

Keyword pecan pie blondies

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