Pecan Praline Blondies-these bars are full of rich vanilla caramel flavor and lots of pecans!
It’s officially fall! I sure wish the weather felt like it. Here in Georgia, we’re still having highs in the middle 80s.
I’m seeing photos on Instagram and Facebook of everyone up north picking apples, going to pumpkin patches. We don’t have those around here. Yes we can go buy a pumpkin but it’s not the same.
Our big fall crop is Pecans. We still have another month before the nuts will start to drop. I’m hoping the trees got enough rain this summer so we have a good crop. We eat pecans like candy around my house. I’m now down to my last bag in the freezer so I’m hoarding them.
The recipe has to be really good for me to use some of my precious pecans.
This Pecan Praline Blondies recipe is worth it. A Blondie is like a Brownie but no chocolate. You get that crisp thin layer of crust on top and then the center is chewy and moist. Just like a brownie, you’ll either favor the corners and edges or the center bars. I’m a corner girl myself. I love that crisp outer edge.
The vanilla caramel flavor of these bars is addictive. Combine it with good Georgia Pecans, and you won’t be able to stop at just one bar (or three!)
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Pecan Praline Blondies
Ingredients
- 1 cup butter
- 2 cups brown sugar
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 cups coarsely chopped pecans
Instructions
- Prepare your baking pan. Grease a 9x13 baking pan with shortening (do not use spray) Line pan with parchment paper then grease parchment paper. Set aside.
- In a medium sauce pan, melt butter over low heat. Stir in brown sugar and continue to heat, over medium low heat for about 5 minutes, stirring constantly. Remove from heat.
- Add in eggs and vanilla, making sure to combine completely. Add flour, baking powder and salt, stir again. Fold in pecans.
- Pour batter into prepared pan, gently pushing batter to edges and corners.
- Bake in a preheated 350 degree oven for 25-30 minutes. Remove from oven when top is crisp and edges are starting to pull away from sides of pan. Do not overbake.
- Let cool completely in pan. Using parchment paper, lift blondies out of pan to a cutting board, cut into squares.
Notes
This is a sticky batter and will stick to the pan if you use cooking spray. Use shortening to grease pan.
recipe source ChocolateChocolateandmore.com
Want more pecan recipes?
Praline Pecan Fudge Swirl Ice Cream
Sea Salted Praline Pecan Clusters from Melissa’s Southern Style Kitchen
Triple Nut Tart from Hoosier Homemade
Butter Pecan Toffee Cookies from Couponing & Cooking
Stephanie+@+Back+For+Seconds says
Oh my. These look heavenly, Joan!!
Lauren @ Imperfect and Fabulous says
I am so ready for fall weather. It’s in the high 90s here right now, ugh! This recipe sounds worth turning on the oven for though. Yum, yum!
Amanda says
Oh my word, these look amazing!
sue/the view from great island says
These bars pretty much sum up everything that I love about dessert!
Lucia says
These are the most delicious-looking blondies I have ever seen! I just can’t wait to make them. Thank you for the recipe.
Joan Hayes says
Hope you enjoy them, every one here LOVED these!
Becca+from+It's+Yummi! says
I absolutely adore blondies, and the fact that you tossed in pralines? I think I love you!
Lindsey @ American Heritage Cooking says
These blondies look delicious! Soft and chewy…just the way I like them!
Kayle+(The+Cooking+Actress) says
ohhhhhhhhhhhhhhhh. I love praline and I;m so jealous that pecans are Georgia’s fall harvest-sounds delish to me! Love these blondies!!
Laura+Dembowski says
I think I’d want to eat the whole pan of these. The nuttiness of the brown butter with the pecans sounds perfect.
Joan Hayes says
These bars are had to resist. I think I ate 4 before realizing I needed to get them out of the house, fast!
Kyla @HouseOfHipsters says
Pinned! Found you on the Monday Funday link up! I love pecans and anything praline! Can’t wait to try this out!
Yvette N. says
I made your Pecan Praline Blondies, and they were absolutely delicious. They were a big hit with everyone who tried them!
Dani says
These were delicious – thanks for sharing! Am thinking I will try with salted butter next time as hubby and I have been adding a little coarse salt to the top of each brownie. Thank goodness for today’s run – can’t stop eating them.
Joan Hayes says
Of you like the salty taste, I’d recommend sticking with the unsalted butter for the batter then sprinkling some of the course salt on top, just before baking. I think I’ll have to try that on my next batch, I love the sweet/salty combo!
Diane Merriman says
i love anything “pecan praline”! Did you have to wait for brown sugar/butter mixture to cool before adding eggs? Or did you temper eggs?
Joan Hayes says
Yes, let the butter/brown sugar mixture cool enough so the eggs don’t cook.
Angela ross says
These brownies are delicious, though, they taste more like pecan pie, than a praline. These will make the perfect dessert, after a classic red beans and rice dinner.
Crystal Scott says
Delicious! I make these often.
Marie says
These Pecan Praline, Blondies are simply divine! I bake a lot, and scrutinize all recipes. These are amazing, and very rich! Follow the directions exactly, except for a slight sprinkle of kosher salt. Before baking, and they came out perfect!
Wendy says
This has become one of my favorite recipes! Truly addictive. I disagree with your comments about cooking spray, however, I have had perfect results by spraying a pan, lining with parchment and spraying the parchment. But these are truly amazing, and when I bake for the church coffee cart, people always expect to find them, and tell me how much they missed them if I don’t have them!
Wendy says
OH! I forgot to mention that these are also wonderful as gluten-free version, using King Arthur Flour’s ‘Measure for Measure’ GF flour. Perhaps even more moist, and they stay that way for days. No, I do not work for KAF! 🙂
Katie says
The pecan praline bars should come with a warning label. They are way too good! When I made them I thought I had messed them up I didn’t have enough brown sugar so I added white sugar and a little syrup. When I bake them they Didn’t rise in the middle. I started to throw them in the trash. But I let them sit overnight and I could not leave them alone… We could not leave them alone
Sandy K says
Did you cool the cooked mixture before you added the eggs? If not, how did you keep the eggs from cooking in the hot mixture?
Karen Aromatorio says
After you remove it from the heat just stir very fast when adding the eggs to keep them from cooking.