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Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing the paper to overhang on two opposite sides for easy removal later.

In a large mixing bowl, combine the melted unsalted butter, packed light brown sugar, and molasses. Whisk these wet ingredients together until the mixture is smooth and well combined.

Add the large egg and vanilla extract to the wet mixture. Whisk vigorously until all ingredients are thoroughly incorporated and the mixture is lightened slightly.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.

Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined and a thick, crumbly dough forms. Be careful not to overmix, as this can lead to tough blondies.

Fold in the chopped pecans until they are evenly distributed throughout the blondie dough.

Transfer the dough to the prepared baking pan. Using the back of a spoon or your hands, press the dough evenly into the bottom of the pan, ensuring it's smooth and compact.

Carefully arrange the whole pecan halves decoratively over the top surface of the blondie dough. You can create a pattern or simply scatter them.

Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The center should look set.

Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out of the pan and cut them into 4 large squares.


Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing the paper to overhang on two opposite sides for easy removal later.

In a large mixing bowl, combine the melted unsalted butter, packed light brown sugar, and molasses. Whisk these wet ingredients together until the mixture is smooth and well combined.

Add the large egg and vanilla extract to the wet mixture. Whisk vigorously until all ingredients are thoroughly incorporated and the mixture is lightened slightly.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.

Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined and a thick, crumbly dough forms. Be careful not to overmix, as this can lead to tough blondies.

Fold in the chopped pecans until they are evenly distributed throughout the blondie dough.

Transfer the dough to the prepared baking pan. Using the back of a spoon or your hands, press the dough evenly into the bottom of the pan, ensuring it's smooth and compact.

Carefully arrange the whole pecan halves decoratively over the top surface of the blondie dough. You can create a pattern or simply scatter them.

Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The center should look set.

Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out of the pan and cut them into 4 large squares.
