These Autumn Blondies are the most delicious sweet treat for fall! They’re fudgy, chewy, and deeply toffee-like from the brown sugar. The blondies are filled with cinnamon, pecan butter, chopped pecans, dark chocolate chips, white chocolate chips, pumpkin seeds, and dried cranberries! Texture-filled and incredibly delicious. You won’t be able to stop eating them!
These are right up there with my favorite desserts I’ve made in 2019. Maybe even my favorite, depending on the day! This lavender blueberry galette is up there too. I can’t even believe we’re at the point where I can even be reflecting on the year. Like what?! So crazy. Let’s eat our feelings with these autumn blondies. They’re AMAZING.
I’m usually a die-hard brownie lover, but there are times when I crave a really good, chewy blondie, filled with a bunch of delicious mix-ins. These are everything I love in a blondie. They’re super chewy and fudgy for a couple reasons. I use all dark brown sugar in these, which makes them more moist and makes them rich and toffee-like, and I add pecan butter too, which makes them chewy and fudgy! If you can’t find pecan butter near you, you can totally sub almond butter, peanut butter, or even cashew butter!
The pecan butter just adds to that fall flavor. This is the pecan butter I use and it’s SO good!
It’s also very very difficult to not eat all of this batter with a spoon.
First, I can’t even begin to tell you how rich, toffee-like, and just downright amazing all of the dark brown sugar and pecan butter makes this batter. And all of the mix-ins make it even more amazing! We’ve got a little bit of cinnamon for that touch of fall warmth, chopped pecans, dark chocolate chips AND white chocolate chips, pumpkin seeds, and dried cranberries.
So much fall goodness.
I’m always trying to cram as much of fall into recipes as I possibly can. Like I did with this guac a few years ago (which is still one of my favorite recipes on the blog!) You must make it!
But these are totally crammed with all of the fall things in the best way possible. That being said, this recipe is totally adaptable for any kinds of mix-ins you might want! If you’re not a white chocolate fan, sub for more dark chocolate chips, or sub out for milk chocolate! Same goes for pecans. Just sub for walnuts! If you don’t like/can’t find pecan butter, any nut butter will do! You could totally use dried cherries in place of cranberries as well. Go crazy and have fun with it!
That being said, this is my favorite combo as written.
I personally love these blondies best when they’re still gooey and warm (I mean who wouldn’t?!), but they keep their shape and transport much more easily if you let them cool pretty much completely. If you’re taking them to someone’s house or if you want them to look pretty, let them cool pretty much all the way, and then cut them!
But if it’s just you, and a warm pan of blondies on a Monday night, you go for it.
And please don’t forget a sprinkle of flaky sea salt on top! It makes them. Just like it does every dessert!
As if I had to tell you. 🙂
If you’re not a huge fan of candy, but you’re looking for a sweet treat to enjoy on Halloween, make these! I plan on doing so myself and I’m very very excited about it. Along with a big pot of soup, which is my family’s favorite Halloween tradition – and I’ll be chatting more about that on Wednesday!
Chewy Autumn Blondies
These Autumn Blondies are the most delicious sweet treat for fall! They're fudgy, chewy, and deeply toffee-like from the brown sugar. The blondies are filled with cinnamon, pecan butter, chopped pecans, dark chocolate chips, white chocolate chips, pumpkin seeds, and dried cranberries! Texture-filled and incredibly delicious. You won't be able to stop eating them!
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1 large egg
- 1/3 cup pecan butter*
- 2 teaspoons vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup semi-sweet or dark chocolate chips
- 1/4 cup white chocolate chips
- 1/4 cup chopped pecans
- 2 tablespoons pumpkin seeds
- flaky sea salt for topping
Preheat oven to 350℉. Line an 8x8 baking dish with parchment and spray with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, and egg until smooth. Add the pecan butter and vanilla, and whisk again until smooth. Add the dry ingredients to the wet, mixing together with a rubber spatula until combined. Add the dried cranberries, both chocolate chips, pecans, and pumpkin seeds and mix until evenly incorporated. Press mixture evenly into the baking dish. Sprinkle with a few pinches of flaky sea salt. Bake for 28-30 minutes or until edges are golden and center is set. Don't overbake! They will set as they cool.
While the blondies are still hot, sprinkle with an additional generous sprinkle of flaky sea salt. Let cool completely in the pan, then cut into 9 bars. Or, let them cool for 15-20 minutes and enjoy them warm!
*This is the pecan butter I use and love. You can also sub almond butter, peanut, or cashew butter!
There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!