Pecan Pie Blondies

Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!

Love blondies? Try our Easter blondies for a fun treat loaded with pastel candy. Or give our classic nutella swirled blondies a try for a rich flavor.

Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!
Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!
Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!

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!
  • 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!
Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!

More Easy Desserts

Yield: 12 large bars

Pecan Pie Blondies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Chewy, nutty Pecan Pie Blondies are the perfect Fall treat!


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


  1. Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. 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.
  3. Pour batter into prepared baking dish. Set aside.
  4. 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.
  5. Pour over batter in dish. Bake for 30 minutes. Remove and cool completely. Drizzle with melted chocolate.
  6. For best slicing, refrigerate for an hour first. Store in airtight container at room temperature for up to 3 days. ENJOY.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 369Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 53mgSodium: 104mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 7, 2018

Comments & Reviews

  1. 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.

  2. I’ve made these a couple times and they are SOO good! I can’t wait to make them again for Thanksgiving!

  3. This is such a perfect idea for Thanksgiving when you want to serve something a little more fun than pecan pie! Love this idea!!

  4. I love pecan pie, and these look fantastic. I also have many recipes that only get made at a certain time of year, but I had to laugh when you asked who makes pumpkin pie in June. Well, my boyfriend loves pumpkin pie, and his mom always made one for him on his birthday…which is in June. So, now I find myself making a pumpkin pie in June. 🙂

  5. I am a recent convert to pecan pie and I feel so bad that I didn’t appreciate it sooner! I now love it and these blondies look so gooey and irresistible!

  6. I’ve been making pecan pie bars for over 30 years. By far one of the most popular things I take anywhere. Im anxious to try these .

  7. There is no way i could have these in my house! I couldn’t be trusted not to eat the entire plate in one fell swoop! Caramel and nuts! Swoon!

  8. Pecan pie is my favorite kind of pie! I love it more than any fruit pie, and I love that you combined those pecan flavors with this blondie base 🙂

  9. Why is it that we only make certain food at certain times of the year?  I adore pecan and pumpkin pie but yup, only make it in November.  Well, except for the rare recipes that get made ahead because of blogging.  LOL!  Love that you added pecan pie to blondies ! They look so rich and decadent!!  Love it!

  10. I look forward to that thanksgiving pecan pie all year long, it is SO good. but man these blondies look even better, I may have to make these ahead of time…you know for testing 🙂

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