Pecan Blondies
Pecan Blondies
Ingredients
For the Blondies
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 tablespoon molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans
For Decoration
- 1/2 cup whole pecan halves
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
⏱️ 2 min
- 5
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.
⏱️ 3 min
- 6
Fold in the chopped pecans until they are evenly distributed throughout the blondie dough.
⏱️ 2 min
- 7
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.
⏱️ 3 min
- 8
Carefully arrange the whole pecan halves decoratively over the top surface of the blondie dough. You can create a pattern or simply scatter them.
⏱️ 2 min
- 9
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.
⏱️ 30 min•🌡️ 350
- 10
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.
Kitchen Tools
Nutrition Facts (per serving)
Pecan Blondies
Ingredients
For the Blondies
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 tablespoon molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans
For Decoration
- 1/2 cup whole pecan halves
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350 - 2
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.
⏱️ 3 min - 3
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.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
⏱️ 2 min - 5
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.
⏱️ 3 min - 6
Fold in the chopped pecans until they are evenly distributed throughout the blondie dough.
⏱️ 2 min - 7
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.
⏱️ 3 min - 8
Carefully arrange the whole pecan halves decoratively over the top surface of the blondie dough. You can create a pattern or simply scatter them.
⏱️ 2 min - 9
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.
⏱️ 30 min•🌡️ 350 - 10
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.