Crunchy, chewy, sweet pecans are sprinkled throughout these rich and buttery Pecan Praline Blondies. From the chewy blondie base to the crisp topping, this is a dessert that I simply couldn’t resist.
I’m so excited to share these blondies with you today! This recipe is one that I found in my friend Erin’s cookbook, The Sweet Side of Ancient Grains. The desserts she shares on her blog, Texanerin, always make me drool and I knew as soon as I opened her book that I’d love everything in it.
One of my favorite childhood memories involves pralines, so naturally this recipe called to me. In the summer, while visiting my grandparents, we would go to Baskin-Robbins.
Grandpa never tired of letting me taste countless flavors on those tiny pink spoons and while I’m sure the staff thought it was far from cute, I loved the whole experience. Just remembering standing at the counter with him makes me grin today.
Despite all the different flavors that were offered, I was never tempted to veer from what I knew was my grandpa’s favorite. I always wound up with Pralines and Cream. (And yes, if you’re wondering, I am still trying to nail down the ultimate homemade ice cream recipe! I have yet to taste anything that is equal to the original.)
With my love for pralines, I simply had to make this recipe as soon as I saw it. Wonderfully sweet and crunchy sugared pecans fill these blondies.
The blondies are fantastic on their own and I loved them with a cup of coffee. For an indulgent dessert that is sure to impress, I love serving the Praline Blondies warm with a scoop of melting vanilla ice cream on top!
Check out all of the Gluten Free Dessert Recipes on this website!
Kitchen Tip: I use this pan when making this recipe. (The lid is my favorite part!)
Praline Blondies
Ingredients
- 6 tablespoons butter melted
- ⅔ cup light brown sugar
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- ¾ teaspoon kosher salt
- 1 cup all-purpose flour* plus 1 tablespoon
Praline Topping
- 2 tablespoons butter
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts
*Gluten-Free Alternative
- ⅔ cup brown rice flour
- ⅓ cup tapioca starch
- 3 tablespoons potato starch
Instructions
- Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper. In a large mixing bowl, stir together the butter, sugar, maple syrup, and vanilla extract until smooth. Add the egg and whisk until smooth again. Add the salt and flour. Stir just until combined. Pour the batter into the parchment lined pan.
- Prepare the praline topping. In a small saucepan, melt the butter over medium-high heat. Stir in the sugar and the vanilla. Add the nuts and stir to coat well. The mixture should be very thick. Stirring frequently, cook for 2-3 minutes or until the mixture begins to sizzle and bubble.
- Spoon the praline mixture over the blondie batter. Bake for 20-24 minutes, until the blondies are lightly browned and the middle is set. Allow the blondies to cool completely before slicing. Use the parchment to lift the cooled blondies from the pan. Cut into squares and store in an airtight container for up to 3 days. Enjoy!
Nutrition
{originally published 2/18/16 – recipe notes and photos updated 6/13/22}
Here are some more praline desserts you might like:
Sea Salt Pecan Praline Clusters by Melissa’s Southern Kitchen
Praline Cheesecake by Taste and Tell
Baked French Toast with Pralines by Fake Ginger
Kahlua Cashew Pralines by Noble Pig
Pecan Praline Popcorn by Crazy for Crust
Apple Praline Cake by Inside BruCrew Life
KitW says
I just took a double batch of your recipe out of the oven. They smell great and we can hardly wait until they are cool. I was a little curious about there not being any rising agent except for the egg. Is this what will make them chewy? KitW
KitW says
These are So, so good. (very sweet as you would expect from the ingredients but delicious!
Mary says
I'm so glad you like them! They shouldn't rise much at all. That's part of what makes them nice and chewy!
Anonymous says
Can I use white rice flour instead of brown rice flour for the gluten free option?
Mary says
yes! It will work fine.
Anonymous says
These are sooo good…extremely sweet but very tasty! Which can be a good thing I suppose, means that you only need a small piece to satisfy that sweet tooth lol Got this pinned and I'll definitely make them again 🙂
Frannie says
Made these this morning and followed your recipe every step of the way. I’m not sure what happened but my blondies came out like cake. Do you have any suggestions on what I could do to make them chewy? I made sure not to over mix or over bake. Also the praline topping just stayed on the top. My blondies looked nothing like your picture sorry to say.
Marion Napier says
I have just found this recipe and I am making these now to take to a friend who has celiac. I saw your post. Did you use an electric mixer or did you mix by hand? I was always taught that brownies and muffins should be mixed by hand—an electric mixer tends to over mix and then the brownies and muffins don’t have the correct texture. The praline mixture immediately began to sink when I topped the batter. I am using King Arthur gluten free flour, so we will see how they turn out. 😊
Mary Younkin says
Hi Marion, I typically stir the batter by hand.
Janet says
Mine did the same thing
Mary Younkin says
Hey Janet, I’m unsure what could’ve caused that. As asked above, did you use an electric mixer? Or change anything else in the recipe? I’ve never seen the nuts separate from the bars in that manner.
Mary K says
Can I use regular flour
Mary says
You sure can. The recipe is actually written for all-purpose flour, with substitutions listed for gluten free versions. Happy baking!
Jane says
Made these this afternoon. Was in the mood to try something different. Made a bit of a substitution though – I love maple syrup on pancakes and french toast etc but I’m not a huge fan of it in baked goods. To tone down the flavor of it I subbed half the amount with honey instead. I did have a bit of an issue though getting the praline to sink into the batter…..next time I think I’ll just swirl it in before popping it in the oven.
Emily says
These were the most addictive blondies I have ever eaten, I ate the entire pan myself!
Mary Younkin says
I’m thrilled that you loved them, Emily.
miki finn says
Your recipes seem so yummy but i am new to GF baking. This recipe as well as “Lunch Lady Brownies” do not call for xanthum gum but other such almond bars and shortbread bars do which have oat flour in them. Is that why it is not needed in the Brownies? will using white rice flour instead of brown rice flour cut down on gritty taste over all?
Mary Younkin says
I don’t find a gritty taste at all with this blend of flours and starches. Sturdier recipes don’t require the xantham for structure. More delicate recipes are helped by the xantham.
Janet says
These were delicious! The only thing I would recommend is cutting back on the salt.
Mary Younkin says
Glad to hear that the blondies are a hit, Janet!
Becky Simpson says
I’ve made these several times and everyone who has had them loves them. I use a gluten free flour blend like Pamela’s or Namaste and they’ve turned out great.
Mary Younkin says
It’s good to hear that the blondies were a hit, Becky. They tend to do well at parties, I’ve found. Happy baking!