Thursday, February 18, 2016

Praline Blondies

Crunchy, chewy, sweet pecans are sprinkled throughout these rich and buttery 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!

Praline Blondies
recipe adapted from The Sweet Side of Ancient Grains
Yield: 16 blondies
(printable recipe)

6 tablespoons butter, melted
2/3 cup light brown sugar
1/3 cup maple syrup
1 teaspoon vanilla extract
1 egg
3/4 teaspoon kosher salt
1 cup, plus 1 tablespoon all-purpose flour

Praline topping:
2 tablespoons butter
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts

Gluten Free Alternative:
2/3 cup brown rice flour
1/3 cup tapioca starch
3 tablespoons potato starch

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!

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


  1. 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

    1. These are So, so good. (very sweet as you would expect from the ingredients but delicious!

    2. I'm so glad you like them! They shouldn't rise much at all. That's part of what makes them nice and chewy!

  2. Can I use white rice flour instead of brown rice flour for the gluten free option?

  3. 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 :)