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Butter-Pecan Blondies

Recipe photo courtesy of Ren Fuller

Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold—and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born.

Source: Martha Stewart Living, June 2018
Total Time Prep Yield

Ingredients

Directions

Variations

If you'd rather not use rum, increase the amount of vanilla to 4 teaspoons.

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4
  • annboyd1287712
    14 AUG, 2018
    These blondies are absolutely wonderful — perfectly balanced, rich, and delicious! I added about 10 minutes to the baking time (total baking time for me was closer to 32 minutes) because they still looked quite jiggly at 22 minutes. I also used dark brown sugar instead of light brown, which I think added to the flavor. There is no leavening and I believe that is intentional. These bars are meant to be dense and rich. I will definitely be making these again!
    Reply
  • CKL17560819
    8 AUG, 2018
    I thought I would never see the day when a cookie or bar was too buttery and sweet! I followedt I follow directions closely. Product not edible as a “bar” but o.k. as a buttery “mash” or “pudding”. Agree with earlier post, someone forgot the baking powder or baking soda!
    Reply
  • MS11316425
    6 JUN, 2018
    I made these bars for my husband and he loved them. They turned out exactly as described by Sarah in the accompanying video to this recipe. Fast to make, delicious to eat!
    Reply
  • MS11316425
    6 JUN, 2018
    I made these bars for my husband and he loved them. They turned out just as described by Sarah in the accompanying video for this recipe. Fast to make, delicious to eat!
    Reply
  • MS10280056
    27 MAY, 2018
    The by-line of this recipe is “Raising the bar”. What a mischaracterization - should’ve been “Flat but flavorful”. Did you forget the baking powder and baking soda or intentionally omit it?
    Reply

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