Chewy, nutty Pecan Pie Blondies are the perfect fall treat. All the decadent taste of pecan pie in an easy handheld cookie bar!
I’ve made these a couple times and they are SOO good! I can’t wait to make them again for Thanksgiving!
– Jennifer
This recipe was originally published in October 2018. The photos and recipe notes were updated in September 2025.
Aimee’s Recipe Notes
Pecan Pie Blondies are two desserts in one. I started with my classic pecan pie filling. Instead of using a pie crust, I layered it over a pan of butterscotch blondie batter.
Taste & Texture: Buttery chewy blondies topped with a pecan pie filling and rich chocolate.
Prep Note: Be sure to line baking dish with parchment paper. These are a sticky treat and the parchment makes cleanup a breeze!
Storage: Keep blondies in airtight container at room temperature for up to a week.
Top Tip: Serve these chilled for a delicious chewy flavor. Or warm them up and serve with ice cream!
Ingredient Notes
Be sure to scroll down to the recipe card for the full list of ingredients with measurements.
- Pecans – If you only have pecan halves, chop them into coarse pieces first.
- Light corn syrup – An absolute MUST! Combined with butter, brown sugar and cream, it makes the filling sweet, thick and caramelized.
- Almond extract – I use a hint of this pure extract to enhance the nutty flavor in the pecan blondies.
- Milk chocolate morsels – These are melted then drizzled on top of the baked blondies for the perfect finishing touch.
How to Make Pecan Pie Blondies
Make the blondie base.
- No mixer needed. Just a bowl and ingredients and mix just until blended,
- Pour batter into a parchment paper lined baking dish.
Pecan Pie topping.
- In a saucepan, cook the corn syrup mixture for a full 1 monutes.
- Add pecans.
Bake and serve.
- Pour topping over blondie base. Bake and cool.
- Drizzle the top with melted chocolate.
Tips and Tricks
- Line a 9-inch square baking dish with parchment paper. DO NOT SKIP THIS STEP. You want to be able to lift them out of the pan without them sticking!
- Do not overmix the blondie batter. After adding the dry ingredients, mix just until no flour is visible. Over blending results in harder, denser blondies.
- Boil the corn syrup mixture for a full 1 minute. A full rolling boil! Make sure to stir continuously while it’s boiling.
- Don’t forget the chocolate drizzle on top!
- For best results, refrigerate bars after cooling. Once chilled, cut into bars, and store at room temperature in an airtight container. Chilled bars are so much easier to slice, and it allows the pecan pie layer to fully set up!
- Fall Flavor- mix things up and try our pumpkin blondies next for another unique fall treat.
More Easy Desserts
- Try out these ooey gooey Rice Krispie Treats that are the perfect chewy treat!
- Have these Pumpkin Cream Cheese Muffins to start your morning off on the right note!
- Get your bundt pan out for this Pecan Pie Bundt Cake! So nutty and yummy!
- Make some of these Ohio staple Buckeyes for your next potluck!
- Carrot Cake Bundt Cake is impressively delicious! Top it with this creamy dreamy Cream Cheese Frosting for the perfect dessert!
- Love blondies? Try my Easter blondies for a fun treat loaded with pastel candy. Or give my classic nutella swirled blondies a try for a rich flavor.
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Pecan Pie Blondies Recipe
Ingredients
For the Blondies:
- 1 cup light brown sugar packed
- ½ cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
For the Pecan Pie layer:
- ½ cup light brown sugar packed
- ¼ cup light corn syrup
- ¼ cup heavy whipping cream
- ¼ cup unsalted butter
- ½ teaspoon kosher salt
- 1 teaspoon almond extract
- 1 cup pecans chopped
- ½ cup milk chocolate morsels melted
Instructions
- Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
- For the blondies layer: in a large mixing bowl combine the brown sugar with the melted butter. Add in egg, vanilla and salt. Mix until blended. Add in flour, stirring just until combined.
- Pour batter into prepared baking dish. Set aside.
- For the pecan pie layer: In a small saucepan over medium high heat, combine the brown sugar, Karo corn syrup, heavy cream, butter and salt. Bring to a boil, stirring continuously, boil for 1 full minute. Remove from heat and add the almond extract and chopped pecans.
- Pour over batter in dish. Bake for 30 minutes. Remove and cool completely. Drizzle with melted chocolate.
- For best slicing, refrigerate for an hour first. Store in airtight container at room temperature for up to one week. ENJOY.
Notes
- Line a 9-inch square baking dish with parchment paper. DO NOT SKIP THIS STEP. You want to be able to lift them out of the pan without them sticking!
- Do not overmix the blondie batter. After adding the dry ingredients, mix just until no flour is visible. Over blending results in harder, denser blondies.
- Boil the corn syrup mixture for a full 1 minute. A full rolling boil! Make sure to stir continuously while it’s boiling.
- Don’t forget the chocolate drizzle on top!
- For best results, refrigerate bars after cooling. Once chilled, cut into bars, and store at room temperature in an airtight container. Chilled bars are so much easier to slice, and it allows the pecan pie layer to fully set up!
- Fall Flavor- mix things up and try our pumpkin blondies next for another unique fall treat.
Nutrition
Easy Brownies and Bars
Pecan Pie Blondies are classic chewy blondies topped with sweet pecans and a chocolate drizzle. Perfect for Thanksgiving and beyond!
My Blondies didn’t turn out the same way like what’s posted in this blog. For the Pecan topping, did you use less brown sugar or heavy cream than what the posted recipe calls for? When placed on the batter it was very soupy and I knew that was the beginning of a mess. Once chilled from the frig it was a goopey mess trying to cut into it. You couldn’t tell the topping from the blondie. One bite and it felt like I was about to go into a sugar induced coma. Frustrated because pecans aren’t cheap at all!!!
Sounds like maybe you didn’t have a rolling boil when making the pecan topping? It shouldn’t be soupy.
Good overall flavor but I need more topping. I might double the topping if I make again. I also found it a bit of challenge to spread the thick sticky batter evenly on the slipping parchment paper. Therefore I had some valleys and mountains in the blondie base. It is important to get as even as possible as it won’t bake out even. Also would like to see a maple or browned butter drizzle instead of chocolate–if any drizzle needed at all.
Hi. I made the recipe today and I’ve never made blondies before but are they suppose to be sticky?
This version is a little sticky because of the pecan pie topping.
My mom is going to love these!! adding them to my baking list!
I’ve made these a couple times and they are SOO good! I can’t wait to make them again for Thanksgiving!