It is hard to beat the chewy, buttery goodness of a pecan blondie. This recipe, by Amy’s sister Sally, hits all the marks for blondie perfection. It is perfectly sweet, perfectly nutty, and perfectly chewy. It is easy to whip together for outdoor cooking and relies on basic scratch ingredients.
The recipe is so sweet, you’ll want to bake this in a cake pan inside a 12″ Dutch Oven. Use a trivet inside the Dutch Oven to provide some air space below the cake pan.
Give yourself plenty of time to make these before you plan on serving, as pecan blondies are best served at room temperature.
- 1 cup (2 sticks) butter, melted
- 2 cups brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 2 cups flour
- 1 cup finely chopped pecans
- 1/4 tsp salt
- Line a 9" round cake pan with aluminum foil and spray with cooking spray.
- Stir together melted butter and brown sugar in a medium bowl until combined.
- Mix in eggs and vanilla.
- Stir in flour until just mixed.
- Stir in nuts and salt.
- Spread batter into pan and bake in a 12" Dutch Oven at 350 degrees until set.
- Remove from Dutch Oven and let cool completely before slicing.
Baking times will vary depending upon your local conditions, and if your Dutch Oven is preheated. If non-preheated, anticipate approximately 45 minutes. If your Dutch Oven is preheated, your making time may be as low as 25 minutes. Coals for a 12" Dutch Oven at 350 degrees are 8 coals below and 17 coals above.