The pecan halves Stewart calls for in her blondie recipe are toasted, then chopped. Toasting the nuts really brings out their flavor, and adds a heady nuttiness to each bite of blondie.

For the pecan pie layer: In a small saucepan over medium high heat, combine the brown sugar, Steen’s cane syrup, heavy cream, butter and salt. Bring to a boil, stirring continuously, boil for 1 ...

Heat the oven to 350 degrees. Spread the pecans out on a rimmed baking sheet. Toast the pecans until darkened and aromatic, 6 to 8 minutes, being careful not to burn. Remove and cool; coarsely chop.

Slowly add flour and 1 cup chopped pecans, and whisk until incorporated. Spread batter into prepared pan and top with remaining 1/2 cup chopped pecans. Advertisement ...

Let blondies cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift blondies out of pan and transfer to cutting board. Remove foil. Cut into 24 bars.

Blondies, or blond brownies, are one of those things that tend to get forgotten, ignored at the bottom of your mother’s ’70s-era recipe box (in my case), or at the ...

Instructions Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan, ensuring the sides and bottom are well-coated. Make the Crust In a mixing bowl, combine ...

And just like that, this raw, vegan, no-bake pecan bar recipe was born. Inspired by the flavors of a traditional pecan pie, these bars are still creamy and nutty, but also have an incredible texture.