I stole this recipe for Pecan Praline Blondies from barefeetinthekitchen.com who stole it from the cookbook The Sweet Side of Ancient Grains. Making these brownie-like bars is like making brownies from scratch. Butter, brown sugar, maple syrup and vanilla are mixed together. Then eggs and flour are mixed into the batter. After pouring the batter into a baking pan, a praline topping is made. Butter is melted in a saucepan and then brown sugar and vanilla are mixed in next. Finally chopped pecans are mixed in and cooked until the mixture bubbles. This mixture is spooned over the blondie batter. The blondies are baked and served warm.

January 22nd is National Blonde Brownie Day and making Pecan Praline Blondies is a great way to celebrate. You can also try Cake Batter Blondies, just be careful not to burn them (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

Preheat oven to 350 F. Line 8 inch pan with parchment paper. In a large mixing bowl, stir together 6 tbsp melted butter, ⅔ cup light brown sugar, ⅓ cup maple syrup and 1 tbsp vanilla until smooth.

Next, add 1 egg and whisk until smooth again. Then add ¾ tsp salt and 1 cup + 1 tbsp flour, stir until just combined. Pour batter into parchment lined pan.

Prepare praline topping: In a small saucepan, melt 2 tbsp butter over medium high heat. Stir in ½ cup light brown sugar and 1 tsp vanilla.

Add 1 cup chopped pecans and stir to coat well. The mixture should be very thick. Stirring frequently, cook 2 – 3 minutes or until mixture begins to sizzle and bubble.

Spoon praline mixture over the blondie batter.

Bake for 20 – 24 minutes, or until lightly browned and the middle is set. Allow the blondies to cool completely before slicing. Use the parchment to lift the cooled blondies from the pan. Cut into squares.

Serve warm or room temperature.

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Pecan Praline Blondies

Making these brownie-like bars is like making brownies from scratch. Butter, brown sugar, maple syrup and vanilla are mixed together. Then eggs and flour are mixed into the batter. After pouring the batter into a baking pan, a praline topping is made. Butter is melted in a saucepan and then brown sugar and vanilla are mixed in next. Finally chopped pecans are mixed in and cooked until the mixture bubbles. This mixture is spooned over the blondie batter. The blondies are baked and served warm.

Course Dessert

Cuisine Southern

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 people

Ingredients

• 6 tbsp butter melted
• ⅔ cup light brown sugar
• ⅓ cup maple syrup
• 1 tbsp vanilla extract
• 1 egg
• ¾ tsp kosher salt
• 1 cup + 1 tbsp flour

Praline topping:

• 2 tbsp butter
• ½ cup light brown sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans or walnuts

Instructions

1. Preheat oven to 350 F. Line 8 inch pan with parchment paper.
2. In a large mixing bowl, stir together the butter, sugar, maple syrup and vanilla until smooth. Add the egg and whisk until smooth again. Add the salt and flour, stir until just combined. Pour batter into parchment lined pan.

Prepare praline topping:

1. In a small saucepan, melt the butter over medium high heat. Stir in the sugar and vanilla. Add the nuts and stir to coat well. The mixture should be very thick. Stirring frequently, cook 2 – 3 minutes or until mixture begins to sizzle and bubble.
2. Spoon praline mixture over the blondie batter. Bake for 20 – 24 minutes, or until lightly browned and the middle is set. Allow the blondies to cool completely before slicing. Use the parchment to lift the cooled blondies from the pan. Cut into squares and store in an airtight container for up to 3 days.

Recipe Notes

I doubled the recipe and used a 9×13 pan. Cooking time was increased to 40 minutes.