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 3 days. 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.