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A close-up of two thick pecan pie blondies, showing its gooey pecan topping and dense, buttery blondie layer with bits of pecans throughout.
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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.
Course Dessert
Cuisine American
Keyword pecan pie blondies
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 blondies
Calories 365kcal

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: 1blondie | Calories: 365kcal