pecan blondie

pecan blondie
A Bakehouse standard, now more flavorful than ever!

It’s hard to believe that we could amp up the rich, butterscotch flavor and satisfying texture of our standard Pecan Blondie that Charlie Frank, our former Bakehouse pastry manager and founder of Zingerman’s Candy Manufactory, created some years ago—but we have! We’ve kept the copious amounts of muscovado brown sugar and chunks of our own beloved, house-made salty pecan praline; but have changed the flour to freshly milled regional whole grains. We now use a blend of organic soft white wheat berries and some organic hard red spring wheat berries, and mill them ourselves on one of our 2 in-house stone mills. These two new freshly milled whole-grain flours lend a greater depth of flavor—slightly nutty, earthy, a little caramelly—and a moist and chewy texture. Our blondie’s butterscotch taste and pecan goodness really shine!

Some History

It may surprise some folks to know that the first recorded recipe for “Brownies,” published in the original 1896 edition of Fannie Farmer’s Boston Cooking-School Cookbook, was actually a molasses-based variation of what we now call a pecan blondie. Notably absent from the recipe’s list of ingredients—butter, powdered sugar, “Porto Rico” molasses (a very dark molasses), an egg, bread flour, and chopped pecans—was chocolate. Food historians note that it wasn’t until the early 1900s that chocolate versions of the recipe began appearing in a number of community cookbooks in the Midwest and New England. By 1910, the amount of chocolate called for in the recipes had increased, but molasses-flavored “brownies” continued to appear in cookbooks as late as 1926. Recipes for vanilla or butterscotch brownies--sometimes frosted with chocolate or studded with chocolate chips--made their debut as “blonde” brownies or “blondies” in the 1950s, underscoring the primacy of chocolate.

Over the years, the original Fannie Farmer “blond” brownie has been called any number of names, so notes Ally Martin, Bakehouse Service Manager: “Vanilla Brownies, Butterscotch Brownies, Golden Bars, Molasses Squares, Butterscotch Squares, and finally...its more [familiar] moniker, the Blondie Brownie.”

Read more about our Pecan Blondies on our blog!

Locally sourced ingredients: freshly milled organic soft white wheat grown by Ferris Organic Farm in Eaton Rapids, MI

FMWG (Freshly Milled Whole Grain)
nutrition ingredients