These Salted Caramel Pecan Blondies are chewy, buttery, and dangerously addictive — the kind of dessert that looks elegant enough for guests but feels like a cozy indulgence from your own kitchen. Each golden square is packed with brown sugar richness, toasted pecans, and drizzled with silky caramel glaze that ties it all together. The balance of sweet, nutty, and salty makes them impossible to resist.

Imagine the best parts of a cookie and a brownie fused into one perfect bite — crisp edges, soft centers, and a glossy drizzle that melts slightly when warm. This is the ultimate pecan blondie, elevated with sea salt and caramel for a gourmet bakery finish. It’s simple, sophisticated, and deeply satisfying.

Why You’ll Love This Recipe

• Buttery, chewy texture: The brown sugar base keeps the blondies rich and dense without being heavy.
• Perfect balance of sweet and salty: Toasted pecans and flaky sea salt cut through the sweetness beautifully.
• Caramel drizzle finish: Adds visual polish and a creamy, buttery pop of flavor.
• Foolproof batter: No mixer needed, no complicated steps — just whisk, bake, and cool.
• Freezer-friendly: These bars freeze and reheat perfectly, making them ideal for gifting or meal prep desserts.

Ingredients

For the Blondie Base

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup chopped pecans (plus a few halves for topping)

For the Salted Caramel Drizzle

• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon vanilla extract

Equipment

• 9×9-inch baking pan (metal preferred)
• Parchment paper
• Medium saucepan
• Heatproof whisk
• Rubber spatula
• Cooling rack

Instructions

1) Prep the Pan and Ingredients

Preheat oven to 350°F (177°C). Line a 9×9-inch pan with parchment paper, leaving some overhang for easy lifting later. Lightly grease the paper with butter or nonstick spray. Melt your butter and let it cool for about 5 minutes before combining with sugar — this ensures the blondies stay dense, not cakey.

2) Make the Blondie Batter

In a large bowl, whisk together melted butter and brown sugar until glossy and smooth. Add eggs and vanilla extract, whisking until fully incorporated and creamy. The mixture should look like thick caramel at this stage.

In a separate bowl, whisk flour, baking powder, and salt. Add the dry ingredients to the wet mixture and fold gently using a spatula — stop as soon as the flour disappears. Stir in the chopped pecans. The batter will be thick and sticky, which is exactly what you want.

3) Bake the Blondies

Pour the batter into your prepared pan and smooth the top evenly with a spatula. Arrange extra pecan halves across the surface for that signature bakery look. Bake for 25–30 minutes, or until the edges are golden brown and the center looks set but slightly soft. A toothpick should come out with a few moist crumbs — not wet batter.

Let blondies cool in the pan for at least 30 minutes before lifting them out. Once fully cooled, cut into clean squares or rectangles using a sharp knife. Chill slightly before adding caramel for the cleanest drizzle.

4) Make the Salted Caramel Drizzle

In a small saucepan over medium heat, melt the sugar until it turns a deep amber color — swirl the pan occasionally but do not stir. Once melted, whisk in butter until combined (it will bubble up). Slowly pour in the heavy cream while whisking constantly. Add sea salt and vanilla, stirring until smooth and glossy. Let cool for 10–15 minutes to thicken before drizzling.

If you prefer a shortcut, you can also use high-quality store-bought caramel — just warm it slightly before drizzling for that perfect consistency.

5) Decorate and Serve

Drizzle the cooled caramel in zigzag patterns over the blondies. Sprinkle with a pinch of flaky sea salt for contrast. Let them set for 10 minutes, then serve at room temperature. For a more dramatic presentation, stack them on a matte black plate (as shown) and add a few whole pecans for texture.

Flavor & Texture Notes

The blondies are soft, buttery, and dense in the center with crisp edges — the perfect chew. The toasted pecans add crunch, while the caramel drizzle gives a smooth, buttery sweetness that seeps into the cracks of the crumb. Every bite carries hints of butterscotch and toasted sugar, balanced beautifully by the sea salt finish.

Chef’s Tips

• Do not overmix: Overmixing creates cakey blondies — fold just until the flour disappears.
• Toast your pecans: Toasting enhances flavor and prevents sogginess. Bake at 350°F for 6–8 minutes until fragrant.
• Cool completely before cutting: Blondies continue to set as they cool — cutting too soon causes crumbling.
• For extra caramel flavor: Add 1 tablespoon brown butter to the caramel sauce.
• Storage tip: Store at room temperature for 2–3 days or refrigerate up to a week.

Variations

• Maple Pecan Blondies: Replace half the brown sugar with pure maple syrup for a fall twist.
• Chocolate Chip Version: Stir in 3/4 cup white or dark chocolate chips before baking.
• Espresso Drizzle: Add 1/2 teaspoon instant espresso powder to the caramel for a bold flavor upgrade.
• Nut-Free: Skip pecans and add a swirl of Biscoff spread instead — it bakes up just as rich.

Storage & Make-Ahead

• Room Temperature: Store in an airtight container up to 3 days.
• Refrigerate: Keeps up to 7 days. Let come to room temp before serving for best texture.
• Freeze: Wrap individual squares in plastic wrap and freeze up to 3 months. Thaw overnight before serving.
• Caramel Sauce: Store separately in a sealed jar in the fridge up to 10 days. Reheat gently before drizzling.

Pairing Ideas

These blondies pair beautifully with coffee, bourbon, or a scoop of vanilla bean ice cream. For a dessert board, serve alongside fresh fruit and sea salt caramels. They also make perfect gifts — wrap squares in parchment, tie with twine, and label with a “Homemade Salted Caramel Blondie” tag.

Recipe Recap

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Cool Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 16 blondie squares

1. Whisk melted butter, sugar, eggs, and vanilla.
2. Fold in dry ingredients and pecans.
3. Bake until golden and set in the center.
4. Cool completely before cutting.
5. Top with caramel drizzle and sea salt.

Behind The Recipe

The inspiration behind these blondies came from classic pecan pie, reimagined for modern simplicity. By trading pie crust for a dense, buttery bar base and drizzling salted caramel on top, you capture the same nostalgic warmth in a format that’s faster and more reliable. This is southern comfort meets modern dessert design — refined enough for a styled shoot, but easy enough for weeknight baking.

Troubleshooting

• Blondies too dry? Overbaked — check for slight jiggle in the center before removing from the oven.
• Too sweet? Add a bit more sea salt or use dark brown sugar next time.
• Caramel too runny? Simmer a few extra minutes to thicken — it should coat a spoon and drip slowly.
• Sticky edges? That’s normal — use a serrated knife and wipe clean between cuts for sharp squares.

Final Thoughts

These Salted Caramel Pecan Blondies embody everything you want in a dessert: buttery texture, nutty depth, and a sweet-salty caramel finish that melts on the tongue. They’re elegant, easy, and endlessly giftable — a guaranteed crowd-pleaser. Keep a few in your freezer, and you’ll always have a little luxury ready when you need it.