Butter Pecan Blondies Butter Pecan Blondies

Image: Canadian Living | Holiday Baking 2014

The rich caramel flavour of buttery baked pecans makes these blondies, the brownie's light-coloured cousin, purely irresistible. Be sure to stir the pecans while they're still warm so they don't harden into one big piece.

  • Portion size 48 servings
  • Credits : Canadian Living: Holiday Baking 2014


Brown Sugar Cream Cheese Icing:
Butter Pecans:


Butter Pecans: In bowl, stir together pecans, brown sugar and butter; spread on parchment paper–lined rimmed baking sheet. Bake in 375°F (190°C) oven until browned and bubbly, about 10 minutes. Stir gently while still warm; set aside to cool. Break up any pieces that stick together.

Meanwhile, in large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Fold in pecans. Scrape into parchment paper– lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, about 35 minutes. Let cool completely in pan.

Brown Sugar Cream Cheese Icing: In large bowl, beat cream cheese with butter until smooth; beat in icing sugar and brown sugar until smooth. Spread over blondies; let stand at room temperature until set, about 30 minutes. Lift out onto cutting board; cut into squares. (Make-ahead: Cover and refrigerate for up to 3 days. Bring to room temperature before serving.)

Nutritional facts per square: about

  • Fibre 1 g
  • Sodium 65 mg
  • Sugars 15 g
  • Protein 2 g
  • Calories 166.0
  • Total fat 9 g
  • Potassium 47 mg
  • Cholesterol 31 mg
  • Saturated fat 4 g
  • Total carbohydrate 21 g


  • Iron 4.0
  • Folate 6.0
  • Calcium 2.0
  • Vitamin A 6.0
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Baking & Desserts

Butter Pecan Blondies