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Pecan Praline Blondies

September 27, 2016 by thedomesticrebel | 33 Comments

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Pecan Praline Blondies stacked on parchment with pecansEven 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.

Pecan Praline Blondies stacked up close on parchmentNot 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 stacked on parchment with pecans

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5 from 9 votes

Pecan Praline Blondies

These Pecan Praline Blondies are fantastic! Rich and sinfully sweet with crunchy pecans and loads of butter and brown sugar. A must-make!
Prep Time2 hrs 20 mins
Cook Time22 mins
Total Time2 hrs 42 mins
Course: Bars, Dessert
Cuisine: American, Dessert
Servings: 15 -18
Author: Hayley Parker, The Domestic Rebel

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.

Pecan Praline Blondies stacked with bite missingI 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.

Pecan Praline Blondies collageHave a super sweet day!

xo, Hayley

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Comments

  1. cakeSpy says

    September 27, 2016 at 4:39 am

    I want to sing a love song to these. I am a documented Lover of Beige Foods, and these are right up my alley.

    Reply
    • thedomesticrebel says

      September 27, 2016 at 7:54 am

      Yes! Beige foods FTW!

      Reply
  2. Jessica @ Citrus Blossom Bliss says

    September 27, 2016 at 9:40 am

    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!

    Reply
    • thedomesticrebel says

      September 28, 2016 at 8:40 am

      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!

      Reply
  3. Ashley @ Wishes and Dishes says

    September 27, 2016 at 12:46 pm

    Pralines have my heart and these blondies are praline perfection!

    Reply
    • thedomesticrebel says

      September 28, 2016 at 8:39 am

      Thanks Ashley! They are SO GOOD.

      Reply
  4. Char says

    September 27, 2016 at 8:07 pm

    OMG! I LOVE pralines and I know I’m going to LOVE these praline blondiies!

    Reply
    • thedomesticrebel says

      September 28, 2016 at 8:37 am

      Woohoo! Thanks Char!

      Reply
  5. Creatingitnow says

    August 26, 2017 at 9:33 pm

    5 stars
    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.

    Reply
  6. Kasha says

    January 16, 2018 at 10:49 am

    5 stars
    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.

    Reply
  7. Jane says

    May 1, 2018 at 6:55 am

    Fantastic! I could have eaten the whole pan!

    Reply
  8. kristen says

    September 8, 2018 at 5:49 am

    Do the blondies have to cool before frosting them?

    Reply
    • kristen says

      September 8, 2018 at 5:50 am

      Oh jeez, I just re-read it and it says cool completely. Answered my own question.

      Reply
  9. schatzi says

    October 12, 2018 at 6:14 pm

    5 stars
    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!

    Reply
    • thedomesticrebel says

      October 15, 2018 at 8:38 am

      Hi! So glad you were able to swap out some ingredients for GF and SF substitutes!

      Reply
  10. Katie says

    November 9, 2018 at 9:25 pm

    Do the bars need to be kept in the refrigerator?

    Reply
    • thedomesticrebel says

      November 11, 2018 at 7:44 am

      Hi Katie, nope, they’re fine at room temperature once they’ve set. 🙂

      Reply
  11. L. says

    September 20, 2019 at 6:14 am

    5 stars
    I made these for a four day Quilters retreat here in Florida. They were gone the first hour. Thanks for a great recipe!

    Reply
  12. Sarah B. says

    December 20, 2020 at 9:36 am

    5 stars
    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

    Reply
  13. Kylie says

    June 24, 2021 at 11:46 am

    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!

    Reply
    • thedomesticrebel says

      June 24, 2021 at 3:26 pm

      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.

      Reply
  14. Julie says

    August 4, 2021 at 11:56 am

    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.

    Reply
    • thedomesticrebel says

      August 4, 2021 at 4:04 pm

      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.

      Reply
  15. Emalie says

    September 11, 2021 at 10:53 am

    5 stars
    These are genuinely amazing. Great recipe. They remind me of pralines from Savannah Candy Company.

    Reply
  16. Diana Gorshe says

    December 21, 2021 at 8:36 pm

    5 stars
    These are delicious but I’m struggling with the icing. Mine isn’t creamy…it’s crumbly. Any suggestions?

    Reply
    • thedomesticrebel says

      December 22, 2021 at 2:12 pm

      Hi Diana, add some more heavy cream and mix it in to make it creamier.

      Reply
  17. Deborah says

    May 26, 2022 at 12:02 pm

    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.

    Reply
  18. Debbie Banks says

    September 15, 2022 at 2:58 pm

    Do you prefer light or dark brown sugar for these?
    Thanks
    Deb

    Reply
    • thedomesticrebel says

      September 15, 2022 at 6:26 pm

      Hi Debbie, either will work!

      Reply
  19. Elizabeth Rhodes says

    October 1, 2022 at 1:35 pm

    5 stars
    This recipe is amazing, yet easy enough for a fairly novice baker. It really showcases that decadent praline taste. Rave reviews.

    Reply
  20. nan robins says

    December 6, 2022 at 6:34 am

    Does this recipe call for 3 total sticks of butter or 1 for the top and 1 for the bottom?

    Reply
    • thedomesticrebel says

      December 7, 2022 at 2:28 pm

      Hi Nan, three sticks of butter total. Two sticks in the blondie recipe and one stick in the frosting recipe.

      Reply
  21. Megan says

    December 9, 2022 at 5:39 am

    5 stars
    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!

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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