Is there anything better than the smell of toasted pecans and brown sugar baking on a brisk fall afternoon? I think not. With Thanksgiving right around the corner, our schedules are packed tighter than a cornucopia, but that doesn’t mean we have to skimp on flavor. What if you could capture all the gooey, nutty goodness of a classic pecan pie in a bar you can eat with one hand while you’re finishing up the turkey? That’s exactly what these Brown Sugar Pecan Pie Blondies are all about. They’re the holiday hero we all need.
Top Reasons To Make It
Let me count the ways. First, they come together in one bowl with a simple stir—no fancy mixer required. Second, they’re the perfect make-ahead dessert; you can bake them today and they’ll still be perfectly delicious two days from now when your in-laws arrive. And third, they manage to feel both incredibly special and wonderfully approachable. They’re a hit with kids and grandparents alike, bridging that tricky dessert divide. So good.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted – the rich, moist base for our blondies
- 2 cups packed light brown sugar – for that deep, caramel-like sweetness
- 2 large eggs – to bind everything together and add structure
- 1 tablespoon pure vanilla extract – a flavor powerhouse
- 2 cups all-purpose flour – the foundation of our chewy texture
- 1 teaspoon baking powder – gives them a little lift
- 1/2 teaspoon salt – to balance all that sweetness
- 1 1/2 cups chopped pecans – for that signature crunch and nutty flavor
- 1/2 cup toffee bits (optional) – because a little extra buttery crunch never hurt anybody
Instructions
- Preheat your oven to 350°F (175°C). Grab a 9×13 inch baking pan and line it with parchment paper, letting a little hang over the sides. This makes lifting the whole slab out later a total breeze.
- In a large bowl, whisk together the melted butter and brown sugar until they’re smooth and combined. Let it sit for a minute to cool just a tad so you don’t cook the eggs.
- Whisk in the eggs and vanilla extract until the mixture is smooth and has a glossy look to it.
- Switch to a spatula and gently stir in the flour, baking powder, and salt. Mix just until you don’t see any dry streaks. Overmixing is the enemy of a chewy blondie!
- Fold in the chopped pecans and those toffee bits if you’re using them. Spread the thick batter evenly into your prepared pan.
- Bake for 25-30 minutes. You’re looking for the top to be golden brown and the center to look just set. A toothpick poked near the center should come out with a few moist crumbs, not wet batter.
- Let the pan cool completely on a wire rack. This is the hardest part, I know. But trust me, letting them set up is crucial for clean slices.
- Use the parchment paper to lift the entire blondie block out of the pan onto a cutting board. Slice into squares and get ready for the compliments to roll in.
Brown Sugar Pecan Pie Blondies Overview
This recipe is a beautiful, delicious cheat. It takes all the components we love about a traditional pecan pie—the buttery crust, the sweet, nutty filling—and turns it into a handheld bar that’s so much simpler to execute. You get all the flavor with a fraction of the fuss. They are chewy, rich, and packed with texture. They are the ultimate easy Thanksgiving dessert that looks like you spent hours in the kitchen.
Variations & Substitutions
This recipe is wonderfully adaptable. For a gluten-free version, a 1-to-1 gluten-free flour blend works perfectly in place of the all-purpose flour. Not a pecan person? Walnuts would be a great substitute. If you want to dial up the fall vibes, try folding in a half teaspoon of cinnamon into the dry ingredients. And if you’re out of toffee bits, chocolate chips are a fantastic swap. They are my personal favorite twist—honestly, you can’t go wrong with a little chocolate.
Doneness Test
The number one question I get is how to know when these blondies are done. You want to pull them when the edges are pulling away from the pan just slightly and the top is a beautiful golden brown. The center should still look a little soft and will jiggle just a tiny bit if you give the pan a gentle shake. A toothpick inserted about an inch from the edge should come out clean, but if you poke the very center, it should have a few sticky, moist crumbs attached. That’s your guarantee for a fudgy, not-cakey, texture.
Storage & Reheating
Let the blondies cool completely, then store them in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 3 months. Just wrap individual squares tightly in plastic wrap and pop them in a freezer bag. To reheat, a quick 15-second zap in the microwave brings back that just-baked warmth and softness. You can also thaw them overnight on the counter.
Frequently Asked Questions
Q: Can I make these ahead of time for Thanksgiving?
A: Absolutely! These are one of the best make-ahead Thanksgiving desserts. Baking them a day or two in advance actually allows the flavors to meld together perfectly.
Q: My batter seemed really thick. Is that normal?
A: Yes! This is a very thick batter, which is what gives you that dense, chewy blondie texture we’re after. Just press it evenly into the pan—it’ll spread out as it bakes.
Q: What are some other fun Thanksgiving dessert ideas?
A: If you love these, you might also enjoy a classic pumpkin pie, an apple crisp, or a simple bourbon chocolate pecan pie. But for something different and easy, these blondies are always a crowd-pleaser.