Pecan Blondies with Vanilla Caramel
Serves: 9
  • 1½ cups firmly packed light brown sugar
  • 1 cup unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 1½ cups all-purpose flour
  • ¾ cup chopped walnuts, toasted
  • Vanilla ice cream, to serve
  • Vanilla Caramel (recipe follows)
  1. Preheat oven to 350°. Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together brown sugar, melted butter, eggs, vanilla, and salt until smooth; stir in flour and walnuts until combined. Spread batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool completely in pan on a wire rack.
  4. Using excess parchment as handles, remove from pan, and cut into 3-inch squares. Serve with ice cream and Vanilla Caramel.
Recipe by Paula Deen Magazine at