This is a deliciously moist and chewy little blondie packed with pecan halves, rather than pieces, and flavored with cinnamon.–Linda Collister
LC Beloved Brownie, er, Blondie Pan Note
We love a lot of things about this blondie recipe. We love the fact that the batter comes together in a single saucepan with a wooden spoon. We love the subtle and lovely taste that results. And we looooove that the original recipe referred to a 9-inch square baking dish as a “brownie pan.” Think about it. Although most home bakers have a designated brownie pan, they don’t think to refer to it as such. And that’s a shame. Because don’t you think the world might be a smidge better place if we did?
Care to regale us with tales or picture or sketches of your beloved brownie pan? By all means, indulge us in the comments below. And if you’re in the market for a new brownie pan, take a gander at this contraption. We’ve not yet committed to it, although those of us partial to the brownies at the edge of the pan are quite tempted. Quite…
Cinnamon Pecan Blondie Recipe
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes 30 blondies
- 7 tablespoons unsalted butter, plus more for the pan
- 2 cups light brown sugar (soft, please, not rock hard)
- 1/2 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 cup (about 4 ounces) pecan halves or pieces
- Confectioners’ sugar, for dusting
- 1. Preheat the oven to 350°F (176° C). Butter a 9-inch square baking dish and line it with parchment paper, allowing the paper to extend beyond the edge of the pan.
- 2. Melt the butter in a large saucepan over low heat. Add the sugar and cinnamon and stir until the mixture is really quite smooth, 6 to 10 minutes. Remove the pan from the heat and set aside for 5 minutes or so, until the mixture is cool to the touch.
- 3. Using a wooden spoon, beat the eggs into the cooled butter mixture until thoroughly combined. Dump the flour on top of the buttery goo mixture, sprinkle with the baking powder, and stir just the dry ingredients on to of the buttery goo together. (This evenly disperses the baking powder throughout the flour without messing up another bowl.) Then gently stir the dry ingredients into the buttery goo. Stir in the pecans, mixing just until combined. Scrape the batter into the prepared pan and spread evenly.
- 4. Bake the blondies until golden brown and a tester inserted in the center comes out clean, 35 to 40 minutes. (You may wish to start checking them at 25 minutes, especially if using one of those brownie pan contraptions mentioned in the LC Note above.) Remove from the oven and let cool in the pan for 5 minutes. Using the excess parchment as handles, carefully remove the blondies from the pan and transfer to a wire rack. Now’s the hard part—you have to wait until the blondies are completely cooled. Then dust liberally with confectioners’ sugar and cut into 30 (or so) squares. (Stash any leftovers—hah!—in an airtight container and keep at room temperature for no more than 4 days.)
Hungry for more? Chow down on these:
- Butterscotch-Pecan Blondies from Chow
- Chocolate Peanut Butter Pretzel Brownies from Joy the Baker
- Cream Cheese Swirl Brownies with Heath Bars and Pecans from Leite's Culinaria
- Chocolate-Fig Oatmeal Bars from Leite's Culinaria
Cinnamon Pecan Blondie Recipe © 2010 Linda Collister. Photo © 2010 Ryland Peters & Small. All rights reserved.
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