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Pecan Blondies with Vanilla Caramel

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.


Difficulty: Easy

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 9


Pecan Blondies

  • 1½ cups firmly packed light brown sugar
  • 1 cup unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon Kosher salt
  • 1½ cups all-purpose flour
  • ¾ cup walnuts, toasted
  • vanilla ice cream, for serving

Vanilla Caramel

  • 1 cup firmly packed light brown sugar
  • 1 cup heavy whipping cream
  • ¼ cup unsalted butter, cubed
  • ¼ teaspoons Kosher salt
  • 1½ teaspoon vanilla extract


Pecan Blondies

Preheat oven to 350˚. Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan.

In a large bowl, whisk together brown sugar, melted butter, eggs, vanilla, and salt until smooth; stir in flour and walnuts until combined. Spread batter into prepared pan.

Baked until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool completely in pan on a wire rack.

Using excess parchment as handles, remove from  pan, and cut into 3-inch squares. Serve with ice cream and Vanilla Caramel.

Vanilla Caramel

In a medium heavy-bottomed saucepan, bring brown sugar, cream, butter, and salt to a boil over medium-high heat, stirring frequently. Reduce heat to a low boil; cook, stirring frequently, for 10 minutes. Remove from heat; stir in vanilla. Let cool for 30 minutes before serving. Refrigerate in an airtight container for up to 1 week.