Einkorn Pecan Pie Blondies

What is your favorite dessert on the Thanksgiving table? For many, its likely the classic pecan pie. I know it’s always at the center of my husband’s families dessert spread. I’m not sure what is is about the texture of this particular pie, but I am not a fan. But I do enjoy the nutty pecan flavors! So I went to the kitchen and created a variation of the classic pecan pie. And this is how we now have the Einkorn Pecan Pie Blondies! I’m sure if you try this, it will become a new staple on your holiday menu.

Why blondies?

Traditional pecan pie is made with a flaky pie crust, pecans, brown sugar, and usually a dark or light corn syrup. Corn syrup has never been a favorite of mine and I feel it’s so sweet that it takes away from the delicious, nutty flavor of the pecans. I have even seen some pecan pie recipes use chocolate chips in the filling mixture. Even dark chocolate added here would be too much sugar. I wanted to highlight the pecans without taking away from the beautiful flavor.

These pecan pie blondies start with a delicious blondie base. The first time I ever tried a blondie I was in high school. I had seen them before but thought it was basically a less exciting form of a brownie. I could not have been further from the truth! If a blondie is made well, it has a creamy, buttery flavor that is unmatched! Most people use unsalted butter but in these I love using salted butter and still add sea salt because I think brings out the flavors even more. Pair that with some really good vanilla extract and you have yourself a delectable treat.

I use einkorn flour in these blondies because in our home 3/5 of us have a gluten sensitivity. Einkorn flour is an ancient grain that naturally has less gluten, a higher nutritional content, and is really easy to break down and digest after eating. Unlike modern wheat which is higher in gluten, less nutritional content, and really difficult for most to break down easily. You can read more about how to use einkorn flour here.

Can I prep this in advance?

This is a great question! most people looking forward to the holidays want tips and tricks on how to save time in the kitchen. Desserts can be time consuming and take up precious oven space with the baking dish on the day of. These pecan pie blondies can be made in advance and you can freeze them! To do this, I would let them cool for 10-15 minutes and wrap in two layers of ziploc bags, plastic wrap, or another airtight container. I also would not cut into these but leave them as a whole square. Freeze for a month or two in advance.

When you are ready, thaw on the counter overnight. Then before you are serving, heat in the oven for 8-10 minutes on 300 and they will be perfect! Serve with some ice cream or some homemade whipped cream sweetened with maple syrup, and you are golden! These really are the perfect fall treat for any holiday gathering, bake sale, or even a girls night in. You can easily individually package these by slicing in a bar cookie and wrapping up.

​Blondie Ingredients

3/4 c butter, melted

2 eggs

​1 tsp vanilla extract

1 3/4  einkorn flour (1 1/2 c all purpose flour)

1/2 tsp baking powder

1/2 tsp sea salt

1 c cane sugar

Pecan Topping Ingredients

6 tbsp butter

3 cups chopped pecans

1 c coconut sugar (or 3/4 c cane sugar)

1 pinch salt

1/2 tsp cinnamon

Make the Batter

Let’s start here, first. To make the batter, grab a large bowl or you can use a stand mixer fitted with a paddle attachment. If using a stand mixer, make sure to use a low speed so you don’t over mix.  Add the melted butter, 2 eggs, and vanilla to the large mixing bowl. Whisk well. I like to sift the dry ingredients to ensure there are no clumps but you can do what you want! Next, add the flour mixture to the mixing bowl and fold in until all ingredients are incorporated and no dry clumps are seen.

Butter a 10 inch cast iron skillet or you can use a buttered baking dish as well. A 9×13 would give you a thinner blondie and a 8×8 would give you a thicker, heartier version. The 8×8 would need to bake longer as well. Add batter.

At this point, preheat the oven to 350 degrees and let that heat up while we make the pecan topping.

Make Pecan Topping

In another skillet, add the butter and coconut sugar over medium heat. You’ll want the butter to melt and the sugar to dissolve and to bring the mixture to a boil. Once its boiling, add in the chopped pecans, salt, and cinnamon, give it a good mix and turn off the heat. You will have an ooey gooey caramel-pecan like substance. Add this to the top of the blondie batter and spread around without pressing too hard.

​Now bake the pecan blondies at 350 degrees for anywhere from 25-35 minutes, depending on the type of pan you are using. Use less time for the 9×13 pan and more time for the 8×8 or cast iron size as these are thicker. You will want to bake these until they are golden brown around the edges and set in the middle but not too dry. Its a delicate balance but I always opt to take mine out a little bit too soon as I’d prefer that then over done. You do you!

I love us this recipe as a perfect Christmas cookie bar option to add to a box of cookies. You can bring these to your holiday gathering, or just make a pan for you and your family to enjoy on a cozy night at home! I love using organic heavy cream to make a homemade whipped cream sweetened with maple syrup and a pinch of ground cinnamon to go on the top! Making these pecan pie blondies in a cast iron allows you do still slice them into a pie like shape, so if taking for the holidays, that is a super fun way to enjoy.

I hope you and your family love this classic turned modern take on pecan pie as much as my family does! These einkorn pecan pie blondies are so easy to make and will be the hit of the night!  If you are looking for a more traditional brownie recipe with cocoa powder, you can see our fudgy einkorn brownie here!

Print Recipe

2 from 1 vote

Einkorn Pecan Pie Blondies

Turn a classic dessert into something truly amazing that everyone will love!

Prep Time15 minutes mins

Cook Time35 minutes mins

Course: Dessert

Cuisine: American

Keyword: best thanksgiving dessert, blondie recipe, blondie recipes, easy dessert recipe, einkorn flour, einkorn flour recipes, holiday desserts, pecan pie, pecan pie blondies

Servings: 12 blondies

Ingredients

Blondie Ingredients

• 3/4 c butter melted
• 2 eggs
• ​1 tsp vanilla extract
• 1 3/4 einkorn flour 1 1/2 c all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 c cane sugar

Pecan Topping Ingredients

• 6 tbsp butter
• 3 cups chopped pecans
• 1 c coconut sugar or 3/4 c cane sugar
• 1 pinch salt
• 1/2 tsp cinnamon

US Customary - Metric

Instructions

Make the Batter

• Let's start here, first. To make the batter, grab a large bowl or you can use a stand mixer fitted with a paddle attachment. If using a stand mixer, make sure to use a low speed so you don't over mix. Add the melted butter, 2 eggs, and vanilla to the large mixing bowl. Whisk well. I like to sift the dry ingredients to ensure there are no clumps but you can do what you want! Next, add the flour mixture to the mixing bowl and fold in until all ingredients are incorporated and no dry clumps are seen.
• Butter a 10 inch cast iron skillet or you can use a buttered baking dish as well. A 9x13 would give you a thinner blondie and a 8x8 would give you a thicker, heartier version. The 8x8 would need to bake longer as well. Add batter.
• At this point, preheat the oven to 350 degrees and let that heat up while we make the pecan topping.

Make Pecan Topping

• In another skillet, add the butter and coconut sugar over medium heat. You'll want the butter to melt and the sugar to dissolve and to bring the mixture to a boil. Once its boiling, add in the chopped pecans, salt, and cinnamon, give it a good mix and turn off the heat. You will have an ooey gooey caramel-pecan like substance. Add this to the top of the blondie batter and spread around without pressing too hard.
• ​Now bake the pecan blondies at 350 degrees for anywhere from 25-35 minutes, depending on the type of pan you are using. Use less time for the 9x13 pan and more time for the 8x8 or cast iron size as these are thicker. You will want to bake these until they are golden brown around the edges and set in the middle but not too dry. Its a delicate balance but I always opt to take mine out a little bit too soon as I'd prefer that then over done. You do you!
• You can use this recipe as a perfect Christmas cookie bar option to add to a box of cookies. You can bring these to your holiday gathering, or just make a pan for you and your family to enjoy on a cozy night at home! I love using organic heavy cream to make a homemade whipped cream sweetened with maple syrup and a pinch of ground cinnamon to go on the top! Making these pecan pie blondies in a cast iron allows you do still slice them into a pie like shape, so if taking for the holidays, that is a super fun way to enjoy.