These Pecan Bourbon Blondies are chewy and buttery with a deliciously sweet and smokey bourbon kick!
Who’s up for a boozy blondie bar?
I mean it is a Monday after all, so I’m thinking a boozy little dessert is totally in order.
I think I must have some Southern roots in my genes because I’ve always had a fondness for all kinds of Southern food.
Fried green tomatoes, gumbo, shrimp and grits, biscuits and gravy, hummingbird cake…I’m all in. And the classic Southern combination of pecans and bourbon is a pairing I can never pass up.
I do love my chocolate, but I’d actually choose a blondie over a brownie every time. These blondies are soft, buttery and chewy with a bit of a crisp exterior. They’re loaded with pecans, which I’ve toasted before adding to the batter to give them more of an intense flavor. And the sweet, smokey taste of the bourbon give these blondies an added kick I really enjoy.
They’re a total treat!
These blondies take just about 15 minutes to prepare and 25-30 minutes baking time. They require less than ten ingredients and they’ll keep in an airtight container for three days. They’re perfect as a dessert, mid-afternon pick-me-up or even as a little breakfast treat with a cup of coffee or tea.
Hope you bake a batch this fall. Enjoy!
A Few Cook’s Notes for Pecan Bourbon Blondies Recipe:
I toasted my pecans before adding to the blondie batter to ensure more of an intense flavor.
You will need to bake these until you insert a wooden pick in the center of the pan and it comes out with still a few moist crumbs.
These are delicious served topped with whipped cream or vanilla ice cream.
These Pecan Bourbon Blondies are chewy and buttery with a deliciously sweet and smokey bourbon kick!
- 1 1/2 cups pecans, chopped
- 2 cups light brown sugar, firmly packed
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup unsalted butter, melted and slightly cooled
- 1/4 cup bourbon
- 1 tsp. vanilla extract
- 2 large eggs, room temperature
- 2 cups all-purpose flour
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Preheat oven to 350 degrees. Spread the chopped pecans on a large baking sheet and toast in the oven for about 7-8 minutes. Remove from oven and set aside to cool.
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Line a large 9x13 baking pan with parchment paper. Set aside.
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In a large bowl, whisk together the brown sugar, baking powder and salt. Slowly add the melted butter, mixing until just combined. Stir in the bourbon and vanilla, followed by the eggs, one at a time, making sure to mix well after each addition. Stir in the flour and one cup of the toasted pecans. Spread the batter in the prepared pan and sprinkle with the remaining pecans.
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Bake until a wooden pick inserted in the center comes out with a few moist crumbs, about 25-30 minutes. Do not overbake. Let cool completely in the pan on a wire rack. Remove from pan by excess parchment paper. Cut into 12 blondies. Blondies will keep in a airtight container for three days.
Recipe adapted from Bake From Scratch Magazine – The Tropical Isssue May/June 2019
MEEEEEEE!!!! It’s only 7 am and I’m totally up for a boozy blondie right now!! These look and sound insanely delicious, Mare!!! I can’t wait to make (and hoard) these!! Pinned!
Lol! They’re such a treat Chey! Thanks so much for pinning!
So fun!! The perfect fall treat! Blondies always hit the spot, and these are sure to make my troupe happy! Pinned!
Mine too Annie!
This Northern girl loves all Southern foods as well! Pinned to make for Thanksgiving. Thanks
You’re so welcome Maria! Enjoy!
I adore blondies and this boozy pecan version sounds incredible, Mary Ann! What a fabulous fall treat!
I love all recipe from Bake from Scratch magazine Marissa. And this one is a total winner!
I’m definitely up for a boozy blondie Mary Ann :) It is a holiday here, after all. These sound terrific!
Happy Turkey Day!
Bourbon blondies? Yes please! What a treat, Mary Ann! Like a cocktail and dessert all in one delicious package ;) Pinned!
Thanks so much for pinning Dawn! These are a hit!
Whoa! Bourbon in the bars!!! These sure look fun and delicious! Love the pecans in there too!
Yes Ma’am! So tasty Kathy!
These look delicious and I’m loving the idea of boozy blondies! Such great flavours together :)
Such a classic Southern combination Jennifer. One of my favorites!
Mary Ann! Im pretty sure my tastebuds are Southern as I love all Southern cooking, too! Living for awhile in North Carolina completely sealed the deal for me. I love a good blondie, too, and this one looks and sounds over-the-top! Which just means I’m going to pin it and make it as soon as I can! Love this!
These were so amazing! I made this today (a Monday) and this is a fabulous beginning of my week. I actually had some brown sugar bourbon, which I think paired with this perfectly!
So happy you enjoyed them Ellaina!
Love those toasty pecans, and of course the BOUBON! Hello!! I never can decide which ones I prefer.. blondies or brownies. But since theirs bourbon involved here, I’ll take blondies!
Of course you do Traci! We’re both bourbon girls!
What size pan should one use? 9×13? Can’t wait to make these!!
Hi Libbi. Sorry about that. A 9×13 pan. I just updated!