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
- 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
- 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!
I want to sing a love song to these. I am a documented Lover of Beige Foods, and these are right up my alley.
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!
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!
Thanks Ashley! They are SO GOOD.
OMG! I LOVE pralines and I know I’m going to LOVE these praline blondiies!
Woohoo! Thanks Char!
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.
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.
Fantastic! I could have eaten the whole pan!
Do the blondies have to cool before frosting them?
Oh jeez, I just re-read it and it says cool completely. Answered my own question.
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!
Hi! So glad you were able to swap out some ingredients for GF and SF substitutes!
Do the bars need to be kept in the refrigerator?
Hi Katie, nope, they’re fine at room temperature once they’ve set. 🙂
I made these for a four day Quilters retreat here in Florida. They were gone the first hour. Thanks for a great recipe!
Sarah B. says
These are literally so good. They are so easy to make and satisfy the need for sweet. I’ve made these the last 2 Thanksgivings and they never disappoint
Hi there! I’m so looking forward to making these. I’d like to know if these are best enjoyed the day of or if they keep well the following day? I’m curious about baking the day before an event, but I don’t want to sacrifice taste/texture. Thank you in advance!
Hi Kylie, these can definitely be made ahead! I would suggest keeping them covered in a cool kitchen on the counter or if your house is warmer, in the fridge so the praline doesn’t melt.
Can these be frozen? I have a large gathering in a couple of weeks and guests before that. I need to make things way ahead.
Hi Julie, I cannot say with 100% certainty as I have never had the chance to freeze them (they go so fast!) but I would imagine they would freeze fine.
These are genuinely amazing. Great recipe. They remind me of pralines from Savannah Candy Company.
Diana Gorshe says
These are delicious but I’m struggling with the icing. Mine isn’t creamy…it’s crumbly. Any suggestions?
Hi Diana, add some more heavy cream and mix it in to make it creamier.
Hi Haley my name is Deborah B and I would like to be put on your email list. Your sign up on line is not working.
Debbie Banks says
Do you prefer light or dark brown sugar for these?
Hi Debbie, either will work!
Elizabeth Rhodes says
This recipe is amazing, yet easy enough for a fairly novice baker. It really showcases that decadent praline taste. Rave reviews.
nan robins says
Does this recipe call for 3 total sticks of butter or 1 for the top and 1 for the bottom?
Hi Nan, three sticks of butter total. Two sticks in the blondie recipe and one stick in the frosting recipe.
Love this recipe. Delicious. Foolproof. Even my mom, a chef school graduate and food snob was delighted with these. She even asked me to bring a pan to her Christmas party this weekend! A pleasure to make. Can confirm they do freeze great although the icing cracks a little. Doesn’t compromise taste or texture though. Thanks Hayley for making holiday baking a breeze!