Spiced Pecan Blondies
These Spiced Pecan Blondies are a cozy fall twist on a classic blondie, filled with warm spices and plenty of pecans. Cinnamon, ginger, nutmeg, and cardamom add just enough spice without overpowering the brown sugar flavor that makes blondies so good.
What makes this recipe a little more special is the addition of vanilla sugar. The pecans are coated with vanilla sugar before being folded into the batter, adding a little something extra to every bite. With their combination of brown sugar, vanilla, toasted pecans, and cozy spices, these blondies are especially perfect for fall and the cooler days ahead.
Spiced Pecan Blondies
Ingredients
Vanilla-Sugar Pecans
¾ cup chopped pecans
2 tablespoons unsalted butter, melted
1 tablespoon vanilla sugar
Pinch of salt
Spiced Blondies
1 cup unsalted butter, softened
2 cups packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2⅔ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
Instructions
Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan with nonstick cooking spray and set aside. Line a small baking sheet with parchment paper.
Prepare the vanilla-sugar pecans. Place the chopped pecans in a small bowl and toss with the melted butter until lightly coated. Add the vanilla sugar and a pinch of salt and toss until evenly coated.
Spread the pecans in a single layer on the prepared baking sheet. Toast for 5–7 minutes, stirring once halfway through. Watch them carefully to prevent burning. Remove from the oven and allow them to cool completely.
Using a stand mixer or hand mixer, cream together the softened butter and brown sugar until light and fluffy, about 5 minutes.
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until smooth and well combined.
In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cardamom.
Gradually add the dry ingredients to the butter mixture and mix until just combined.
Gently fold the cooled vanilla-sugar pecans into the batter until evenly distributed.
Spread the batter evenly in the prepared 9 × 13-inch baking pan, smoothing the top with a spatula.
Bake for 32–35 minutes, or until the blondies are set in the center and a toothpick inserted into the middle comes out clean or has a few moist crumbs attached.
Allow the blondies to cool completely in the pan before cutting into 24 bars.
