Craving dessert? Me, always! This batch of Caramel Pecan Blondies are irresistible and melt-in-your-mouth good!
I may have devoured 6 to myself… in one sitting.
The other day, I had a spontaneous craving for brownies. I was discussing brownies with my friend Josh (Who is also our travel contributor!), and he sent over a recipe that I just had to try.
I headed over to my pantry, only to discover that I ran out of cocoa powder. Darn it!
So what was the next best thing?
Then I realized: blondies… delicious, sweet and melt-in-your-mouth blondies.
I made it my mission to create a batch of my own.
What Are Blondies?
In my eyes, blondies are a dessert that deserve their own praise. They are definitely not a runner-up to brownies and should never live in its shadow. Ever!
…but this is coming from a dessert enthusiast, who has a baffling love for all-things-sweet.
Blondies are a dense yet, moist cake that pulls its primary flavours from melted butter and brown sugar. This is probably why so many get reminded of butterscotch as soon as they take their first bite.
How to Make Caramel Pecan Blondies
Caramel Pecan Blondies
- 1 stick butter melted
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup pecan halves divided
- 1/3 cup caramel chips
- Preheat oven to 350 degrees F.
- Line a square pan (8×8) with parchment paper and set aside.
- Melt butter and brown sugar in a small sauce pan over medium heat.
- Mix thoroughly, about 3-4 minutes and remove from heat. Allow to cool for about 2 minutes.
- Pour butter and sugar mixture into a large bowl. Add egg and mix quickly, ensuring that the egg gets mixed in and not cooked into the sugar mixture.
- Add vanilla extract and mix some more.
- Slowly add flour into the wet ingredients and mix well.
- Once all the ingredients are well-combined, mix vigorously for about 3 minutes.
- Grab ¼ cup of the pecan halves and chop into small pieces. Fold into the blondie batter.
- Pour the blondie batter into the lined pan, spread evenly.
- Top batter with remaining pecan halves and caramel chips.
- Bake for 20-22 minutes. Allow to cool for 10-15 minutes then remove from pan and cut into 16 squares.
Have you ever had blondies before?