These cinnamon pecan blondies are a grown-up version of the popular bar and are made with butter, sugar, cinnamon, and pecans and boast a toffee-like taste.
What can I use for a "brownie pan"?
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?
Kindly note that if you use a smaller size pan than 9-inch square, your blondies will be taller and less likely to bake evenly and thus we can’t take responsibility for any disappointment. However, when made in the proper size pan, these sweets are nothing but toffee-flavored happiness.
Cinnamon Pecan Blondie
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes 30 blondies
Preheat the oven to 350°F (176° C). Butter a 9-inch (23-cm) square baking dish and line it with parchment paper, allowing the paper to extend beyond the edge of the pan.
In a large saucepan over low heat, melt the butter. 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.
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 together just the dry ingredients on top of the buttery goo. (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.
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.) Originally published March 10, 2011.
Recipe Testers' Reviews
This cinnamon pecan blondies recipe is a nice twist on the bar cookie—it has all sorts of brown sugary, chewy goodness, all topped with a hint of cinnamon. The batter also is quick to mix together—the longest step was waiting for them to cool completely! I’m not sure whether using pecan halves is entirely necessary since they’re buried in the blondies, so if you only have pecan pieces, those would be fine as well.
This cinnamon pecan blondies recipe was a chewy, moist little bite of heaven! We loved the chunky pieces of pecan halves and the hint of cinnamon. Though they were a little flat, the blondies easily came out of the pan with the use of parchment. They were still moist after three days, but we didn’t have any left over to see how they were on day four! This recipe was a perfect one-pan, easy-clean-up dessert.