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Irresistibly Chewy Brown Sugar Pecan Blondies You Need to Try

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Learn how to make delicious Brown Sugar Pecan Blondies. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 cup unsalted butter, melted (Mama Lu always said butter was the soul of any good baked treat)
  • 2 cups packed light brown sugar (the kind that brings that deep, molasses-y flavor)
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans (toasted for extra flavor, if you have the time)
  • Optional: 1/2 cup white chocolate chips or dark chocolate chunks for a bit of extra sweetness

If you don’t have pecans on hand, walnuts or even toasted hazelnuts can be a lovely substitute. For a gluten-free version, try swapping the all-purpose flour for a 1-to-1 gluten-free baking blend—just be sure it includes xanthan gum to keep that chewy texture Mama Lu loved.

Instructions

  1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy—this step is key to that melt-in-your-mouth texture.
  3. Add the eggs, one at a time, stirring well after each addition, then mix in the vanilla extract. You want a smooth, homogenous batter here.
  4. In a separate bowl, sift together the flour, baking powder, and salt. This helps keep the blondies tender and evenly risen.
  5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be thick but still spreadable.
  6. Gently fold in the chopped pecans (and chocolate chips if you’re using them). Toasting the pecans beforehand on a dry skillet for 3-5 minutes brings out a deeper flavor—Mama Lu always said, “Toast your nuts; it’s worth the wait.”
  7. Pour the batter into your prepared pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
  9. Allow the blondies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This resting time helps them set perfectly.
  10. Cut into squares and savor immediately, or wrap up to share with neighbors and friends—because that’s what Mama Lu would have done.

Find it online: https://claracooking.com/brown-sugar-pecan-blondies/