Butter Pecan Blondies

These homemade Butter Pecan Blondies are buttery, chewy, and downright rich, with toasted pecans in every bite. They’re perfect alongside a hot cup of coffee, a cozy mug of tea, or an ice-cold glass of milk any time a sweet dessert craving hits.

Easy Butter Pecan Blondies Recipe

These Southern Butter Pecan Blondies are rich, buttery bars loaded with toasted chopped pecans and sweet butterscotch chips for classic Southern flavor in every bite. This easy blondie recipe is perfect for the holidays, potlucks, picnics, bake sales, or any special occasion when handheld desserts are a must.

Serve these butter pecan blondies at room temperature for a chewy snack, or warm them up in the microwave and top with a drizzle of caramel sauce and a scoop of vanilla ice cream for an irresistible Southern-style dessert. There’s no wrong time of day to indulge in a buttery blondie.

Checkout this quick list of key ingredients you’ll need to make chewy Butter Pecan Blondies Recipe: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the blondies batter.
• Leavening – Baking powder adds lift to the dough and salt balances the sweet flavor.
• Nuts – Toasted chopped pecans add crunch and texture.
• Butter – Unsalted butter adds moisture.
• Sugar – Light brown sugar gives the blondies a chewy texture.
• Eggs – Eggs bind the dough and add richness.
• Flavoring – One tablespoon of vanilla extract for aroma and depth of flavor. Yes, one tablespoon.
• Baking Chips – One cup butterscotch baking chips for the buttery flavor.

How to Make the BEST Butter Pecan Blondies Recipe

• Toast the Pecans – Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Toast until lightly golden and fragrant. Cool.
• Melt Butter and Sugar – In a medium heavy bottomed saucepan melt together butter and brown sugar over medium heat. Stir until the brown sugar has dissolved then pour the mixture into a medium bowl and set aside to cool for 5-10 minutes.
• Eggs – Once the sugar mixture has cooled to warm, add the eggs and vanilla extract. Whip the butter mixture with an electric mixer to fully combine.
• Flour – Use a whisk to sift together flour, baking powder and salt. Add to the wet ingredients to the flour mixture. Beat on medium speed until fully moistened.
• Pecans and Butterscotch Chips – Add the toasted pecans and butterscotch chips to the batter. Fold in by hand to evenly distribute throughout the batter.
• Prepare Pan – Spray a 13×9-inch baking dish with cooking spray.
• Transfer Batter to Pan – Spread the batter evenly in the pan. Sprinkle the top with the remaining pecans.
• Oven – Bake per the baking time in the recipe until a toothpick inserted into the center comes back clean.
• Serve – Cool in the pan on a cooling rack, then cut into squares and enjoy.

Kitchen Equipment to Make Butter Pecan Blondies

• 13×9-inch baking pan. If you bake these blondies in a metal cake pan, line it with parchment paper leaving an overhang to form handles. This will make it easier to remove them from the pan.
• Measuring cups and spoons.
• Hand mixer or stand mixer.
• Large bowl and medium bowl and whisk.
• Rimmed baking sheet.
• Large stirring spatula or spoon.
• Medium saucepan.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Nuts – You can swap out walnuts for the pecans.
• Sugar – You can use dark brown sugar in place of light brown sugar for a stronger molasses flavor.
• Butterscotch Chips – In the instance of these bars, they’re an integral ingredient that adds to the overall buttery flavor of the blondies. They melt while baking into the batter and meld beautifully with the toasted pecans. I don’t recommend replacing them.
• Chocolate Chips – These buttery blondies don’t need any additions to make them more decadent. That said, you could add 1/2 cup semi-sweet chocolate chips or white chocolate chips to the batter.
• Pan Options – You can make a half batch and bake them in an 8×8-inch pan.
• Don’t Overbake Blondies – When making blondies it’s important not overbake them. Always test the center with a toothpick looking for a clean toothpick (not moist crumbs or doughy) then immediately remove the blondies them from the oven. If your blondies are still gooey in the middle they’re under-baked.
• Leave in the Pan to Cool – Cool these butter pecan blondies completely in the pan on a wire rack prior to cutting into squares for serving.

Storage and Leftovers

• Leftovers – These Butter Pecan Blondies can be stored in an airtight container at room temperature for up to 3 days or chilled in the fridge for up to 5 days.
• Freezer – You can freeze blondies in a freezer safe container or wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge and enjoy.

More Easy Cookie Bars and Brownie Recipes to Make

• Salted Chocolate Walnut Toffee Bars are sweet and salty.
• If you like snickerdoodle cookies you’ll love these Snickerdoodle Cookie Bars.
• Frosted Lunch Lady Brownies are a bite of nostalgia.
• Cherry Pie Bars begin with a cake mix so bakers of all skill levels can make them.
• German Chocolate Brownies are topped with a coconut pecan frosting that’s to die for!
• Island inspired Pineapple Coconut Chess Bars.
• White Chocolate Brownies are so fun to make.
• No baking is required to make these Chocolate Peanut Butter Pretzel Bars.
• Fudgy Strawberry Brownies from Celebrating Sweets.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan