Pecan Pie Blondies

Last Updated on August 15, 2020 by Annie

These are the pecan pie blondies to end your craving for all pecan pie blondies. They are chock full of toasted pecans and hinted with maple syrup. Once baked they are the perfect texture of a soft cookie base with a crispy pecan top!

I wish I could tell you that I have loved pecan pie for years, making a pecan pie blondie an obvious choice for this recipe, but sadly that is not the case. Pre-dairy free me ate very monochromatic foods. Macaroni and cheese, cheese pizza, sweet cream ice cream with chocolate chips, etc (I believe you can find the common thread that wove my diet together). Pecan pie never touched my plate, and it wasn’t until my first Thanksgiving after college that I even attempted to make a pecan pie.

Now, don’t get me wrong…pecans have always been a staple in my house growing up. On Christmas Eve, my grandfather would always have a bowl of shelled pecans out. I spent many nearly futile hours, nut cracker in hand, (I recommend this model only if you wish to watch your relatives struggle mightily) attempting to crack these nuts and nibbling feebly the fruits of my labors.

The first pecan pie I ever made was a Smitten Kitchen recipe. Chances are if I made you anything before going dairy free, it was from Smitten Kitchen. In the kitchen, Deb just gets me, it’s as simple as that. Unfortunately, this led to some rough goodbyes when I began baking dairy free. I know I’ll eventually convert Deb’s Pecan Pie into a delicious dairy free treat, but first I had my sights set on something a little more handheld.

Making These Dairy Free

-Traditionally blondies use butter in their base. I subbed coconut oil for butter.
-In the pecan pie mixture, swap out butter for coconut oil and then use a dairy free milk in place of heavy cream.

Pro Tips for Making Pecan Pie Blondies

–Toast your pecans. You can make this without toasting the pecans but the extra 5 minutes are completely worth it.
–Pour the almond milk in slowly. The milk causes the sugar/syrup mixture to bubble up dramatically!
-The bake time might need a bit more/less depending on your oven, just make sure the middle is set before you remove from the oven.

Other Fall Treats to Enjoy

Apple Galette
Pumpkin Spice Coffee Cake
Fluffernutter Cookies

If you made these crazy addictive pecan pie blondies for Thanksgiving, Friendsgiving, or simply eating, tag me on Instagram @mylifeafteredairy so I can share your life after dairy creations! And if you are hungry for more Thanksgiving desserts, check out my Dairy Free Thanksgiving Board on Pinterest.

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Pecan Pie Blondies

These delicious blondies are like a hand held piece of pecan pie.

Course Dessert

Cuisine American

Keyword Dairy-Free, Fall, Pecan, Thanksgiving

Prep Time 15 minutes

Cook Time 15 minutes

Second Bake 30 minutes

Total Time 1 hour

Servings 16

Ingredients

Blondie Base

• ½ c. Coconut Oil
• 1 c. Brown Sugar
• 1 Egg
• 2 tsp. Vanilla
• ¼ tsp. Sea Salt
• 1 c. Flour

Pecan Pie Topping

• ¼ c. Coconut Oil
• ¼ c. Brown Sugar
• ¼ c. Maple Syrup
• ¼ c. Almond Milk
• 1 c. Toasted Pecans
• ⅛ tsp. Sea Salt

Instructions

1. Preheat the oven to 350°F, then prepare an 8 X 8 baking dish by covering it with parchment paper.

2. Once the oven reaches 350°F roast pecans on a cookie sheet for 5 minutes, shaking/tossing them halfway. After they have roasted, chop them into desired pieces.

3. In a medium sized mixing bowl, mix together coconut oil, brown sugar, egg, salt, and vanilla until smooth. Using a spatula, fold the flour into the mixture.

4. Scoop this mixture into the prepared baking dish and evenly spread out. This is a thick mixture that might be a little reluctant to spread. Bake for 15 minutes.

5. While the blondie base is baking, in a medium sauce pan, on medium-low heat the coconut oil. Once melted, stir in the brown sugar, and maple syrup. Stir until combined. Next pour the almond milk in, be careful because the almond milk will cause the sugar mixture to bubble and might bubble over.

6. Cook for a while and allow the mixture to thicken up before adding the pecans and salt. Keep on low, stirring often, until you are ready to add to the blondie base.

7. Once the blondie base has baked for 15 minutes, it will not be finished, take it out and poke holes into the base. Pour the pecan pie topping mixture over the blondie base and spread it evenly across the top.

8. Bake for 30 minutes, or until set. Remove from the oven and allow to cool before cutting in and devouring!

Recipe Notes

These bars turn out dense and sticky. If you prefer a drier finish, try halving the coconut oil in the topping

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