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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- 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
- 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.
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?
Sea Salted Praline Pecan Clusters from Melissa’s Southern Style Kitchen
Triple Nut Tart from Hoosier Homemade
Butter Pecan Toffee Cookies from Couponing & Cooking