Even if you aren’t a Southerner, you probably know what pralines are – those crisp, buttery, melt-in-your-mouth candies filled with crunchy pecans. Get that same flavor here in these addictively irresistible Pecan Praline Blondies!
So I’ve only ever had true, authentic Georgian pralines once. And it was like, the best thing ever of my LIFE.
…And I found them in the gift shop at the Atlanta airport when I had a layover there. #truth
I mean, what else do you do when you’re stranded in a Georgia airport besides read trashy gossip magazines and drink a jumbo-sized Coke Zero? Exactly.
Anyway, I bought a big ol’ bag of pralines because I needed to understand what this Southern classic dessert hype was all about. And I think I maybe arrived at my house with one or two pralines left – I seriously ate. them. ALL.
So now I need to plan a trip just to go back to the South and eat my weight in pralines. Because that’s totally something I’d do. #alsotruth
I have tried making pralines at home, but typically pralines are quite finicky and require a precise kind of climate. If it’s too humid, they may never set up. Typically, that means no pralines in the summertime, and I really loathe having Mother Nature dictate when I can and cannot have candy. You already do it to my fruits and vegetables, but damn you for preventing me from making pralines!
These Pecan Praline Blondies take the guesswork and magic spells out of making pralines. You don’t need a specific climate, you don’t need to break out your book of witchcraft and wizardry, and you don’t need to do rain dances and/or prayers to ensure it works. This recipe is that easy.
Not to mention, this recipe is a one-pot recipe. That’s right: a single pot is used to make both the blondie batter and the praline frosting. I win at eliminating unnecessary dishes! That’s how much I hate putting dishes away.
So break out your favorite sauce pot and preheat the oven. We’re taking a tour of the South in your mouth. Or… wait, that doesn’t sound right. Whatever. Oh look, PRALINES!!
Pecan Praline Blondies
Ingredients
- FOR BLONDIES:
- 1 cup (2 sticks) unsalted butter
- 2 cups brown sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 2 cups all-purpose flour
- FOR PRALINE ICING:
- 1/2 cup (1 stick) butter
- 1 cup brown sugar
- 1/3 cup heavy cream
- 2 cups powdered sugar
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
- To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After it's cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
- Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
- Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
- Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.
I love how buttery, rich and brown sugary these blondies are! They’re the perfect dessert and one of my new favorites! A must-make for any blondie lover.
Have a super sweet day!
xo, Hayley
cakeSpy says
I want to sing a love song to these. I am a documented Lover of Beige Foods, and these are right up my alley.
thedomesticrebel says
Yes! Beige foods FTW!
Jessica @ Citrus Blossom Bliss says
I’ve never had a praline (GASP) and looking at these photos made me need them. I trust your judgement that they’re the most amazing southern snack. Adding these to my BAKE ASAP list!
thedomesticrebel says
Oh my gosh, they are SO GOOD, Jessica! Of course, here in California you can’t find them because California sucks, HA! 😉 But this frosting is as close as I’ll get short of flying to Louisiana, so I hope you give ’em a try!
Ashley @ Wishes and Dishes says
Pralines have my heart and these blondies are praline perfection!
thedomesticrebel says
Thanks Ashley! They are SO GOOD.
Char says
OMG! I LOVE pralines and I know I’m going to LOVE these praline blondiies!
thedomesticrebel says
Woohoo! Thanks Char!
Creatingitnow says
My mother made these for potluck dinner and everyone loved them. Cut then a little smaller because they are super rich. One bit hit every note. Sweet, gooey, salty and a little crunch from the pecans.
Kasha says
I made these yesterday and they are so-o-o delicious. I cut mine into 32 pieces and everyone loved them. In fact, they ate every crumb! They are so buttery and crunchy. A bit of heaven really. Thanks so much.
Jane says
Fantastic! I could have eaten the whole pan!
kristen says
Do the blondies have to cool before frosting them?
kristen says
Oh jeez, I just re-read it and it says cool completely. Answered my own question.
schatzi says
My husband & I are gluten free and mostly sugar free. I made these using Pam’s gluten free baking mix, Truvia brown sugar baking blend and Lakanto monkfruit powdered sweetener and they are crazy good! There’s only 1/4 cup actual sugar in mine and you’d never know it. I’m always browsing recipes to tweak and I count this as one of the greats. Bonus – no inflammation or stomach issues after eating these!
Thank you, thank you, thank you!
thedomesticrebel says
Hi! So glad you were able to swap out some ingredients for GF and SF substitutes!
Katie says
Do the bars need to be kept in the refrigerator?
thedomesticrebel says
Hi Katie, nope, they’re fine at room temperature once they’ve set. 🙂
L. says
I made these for a four day Quilters retreat here in Florida. They were gone the first hour. Thanks for a great recipe!