These cinnamon pecan blondies are a grown-up version of the popular dessert square, made with butter, sugar, cinnamon, and pecans.
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
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes 30 blondies
IngredientsEmail Grocery List
Recipe Testers Reviews
This 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 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.
These Cinnamon Pecan Blondies are wonderful. The addition of cinnamon to an already delicious blondie recipe is great, while the pecan halves add a pleasant crunch. I did have to bake them for 8 minutes longer than the recipe stated, however. I also made a second batch and gave them to our new neighbors—apparently, they were devoured immediately. This recipe is a keeper.
A very close friend of mine is learning to cook and bake, and I’d recommend this recipe to her since it’s easy enough for the beginning/budding baker to accomplish. The recipe came together almost exactly as written, and yields great results. The blondies were simply fantastic with my morning espresso. A few thoughts: There are many varieties of pecans in which to purchase, including raw, roasted unsalted, roasted salted, candied, etc. I bought raw pecan halves, though I wish I would have used roasted and salted—the inherent crunch from the roasted pecans would have added another dimension to the blondies’ tender, moist texture. The salted variety also would have cut through some of the sweetness, much like salt does with caramel, creating a slightly more balanced treat.
This recipe offers delicious results, and is easy to make. Next time, I’ll add a few more pecans, just so they’re distributed more evenly throughout the pan. Overall, these blondies are great. TIP: Don’t skip the parchment step; it’s a really helpful way to get the blondies out of the pan after baking.
I loved the cinnamon in these blondies, as well as their chewiness. The blondies baked up nice and moist in the amount of time specified in the recipe. They were a cinch to make, and I’ll definitely make them again. I can’t vouch for the storage time, since they didn’t last that long—they were gone the evening I made them!
The “one-pot” method of preparing these blondies is priceless. You can whip them up on a whim, with little fuss and few dishes to wash. They’re moist, sweet, and buttery, due to the whole pecans. They taste even better the second day!
I sure liked these—they were gone in two days. These blondies were a nice change from the standard rich, chocolate brownies. Cinnamon junkies will be happy with the amount called for in this recipe, though I could have done without it. TIP: Add a glaze or a dusting of confectioners’ sugar to dress them up.
These bars are great when you don’t have a lot of time, but want a sweet treat. They came out exactly as promised: moist and chewy. I loved the addition of cinnamon which, in my book, elevated them above the standard blondie status. I’d not bother dusting them with confectioners’ sugar next time, though—they’re plenty sweet without it.