Cinnamon Pecan Blondies

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.

Several cut cinnamon pecan blondies on a white platter.

This is a deliciously moist and chewy little blondie packed with pecan halves, rather than pieces, and flavored with cinnamon.–Linda Collister

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
  • (4)
  • 30 M
  • 1 H, 30 M
  • Makes 30 blondies
5/5 - 4 reviews
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Ingredients


Directions

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.

Print RecipeBuy the Brownie Bliss cookbook

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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.

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Comments

  1. I don’t know how many times I’ve made these blondies. They have reliably won me quite a few praises! The nice chew, together with the light tender pecans is addictive. I typically write a lot of notes on recipes, but my copy of this recipe has only two things annotated: “comes together in a single saucepan with a wooden spoon” is underlined with a star at the end of the line, and that the blondies bake in 30 minutes in my oven. Nothing else to add. It’s simply perfect.

    1. That’s high praise, Chiyo! Thank you so much. I can’t wait to hear what you try next.

  2. This recipe is probably one of the simplest, yet most effective baking recipes I’ve come across in the past few months. It’s absolutely perfect if you don’t have much time on your hands, and also if you don’t have a kitchen brimming with all kinds of gizmos designed to fool your friends into thinking you’re an undiscovered Michelin-starred chef. The recipe was very easy to follow, and I particularly liked that it left a lot of room for personal tweaking. For example, if pecans are difficult to find (or just downright expensive), you could substitute with walnuts. And it would be delicious to throw in some white chocolate chips, to stay true to the blondie theme—or even some dark chocolate chips, for the rule-breakers and risk-takers. Overall, these blondies are simple, tasty, comforting, delightful, and guaranteed to win you friends—that is, if you don’t gobble them up before releasing them to a wider audience.

  3. I’m in the middle of making these and I’ve noticed the butter-sugar mixture is more crumbly than smooth. Hope they still come out good, definitely got the measurements right, perhaps I used the wrong type of sugar? Anyone else have this issue?

  4. Namaste! I live at about 4,000 ft in the Himalayas & made these without the baking powder (things tend to ‘over expand’ at high altitude) for tea today. Yummy! Also since pecans aren’t very likely to happen here I substituted walnuts for the pecans -(the buttery flavor of pecans would have been better, but walnuts worked!).

    1. Beatrix, you really live near Nepal? How cool is that?(And cold, I’m sure.) I’m so glad that the recipe worked for you. And thank you for the information on high-altitude cooking.

      1. Nice to meet you David! Yes, I’m originally from Sonoma, California and now live in Nepal! Actually it is quite sunny and around 70 degrees in the tiny sub tropical valley I live in here. Foreigners (aka Firangis) always seem to think Nepal is all snowy mountain tops. Most Nepalis actually live in these tiny warm valleys tucked away in the Himalayas–no one lives up high where it snows (at least not during the winter anyway). Since Nepal is so far south, the snow line is rather high at 55,000 ft. I have bananas, coffee beans and papayas growing in my garden right now! (As well as collards, kale, kohlrabi, cabbages and daikon radishes.) Love your blog!

        1. Okay, Beatrix, this is blowing my mind. When I think Himalayas, I think “Into Thin Air,” sherpas, and Edmund Hillary. Who would have thunk?! Papayas???!

          1. But David, you should also think James Hilton’s “Lost Horizon” and the fabled Shangri-La! Try not to think about “Shangri-La” as sung by Wayne Newton though -eek! The hot pink bougainvillea growing over our patio is absolutely running riot now too. In March the rhododendron forests will begin blooming up in mountains (Nepal’s national flower). Oops, the snow line is at 5,500 ft NOT 55,000 ft! Sorry about that typo.

  5. Hi David! Crazy me decided to make these without double checking the pan size! Thought it was a 9×13 so half a recipe would do well in an 8inch pan. Too late when I realized the entire recipe was for a 9 inch pan only! But guess what? Albeit half the thickness it still came out great! I adjusted the time and it came out crunchy around the edges but chewy towards the center and not too sweet. A Keeper! Love Love Love it! Thanks for suggesting the recipe!

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