This Blondie recipe features fresh Texas peaches and pecans. Having a generous amount of chocolate and butter, it and retains a lot of moisture when baked. I use French caramelized chocolate by Valrhona for my Blondie to make it fancy and luxurious. Its texture is delightfully soft and flavorful, the color is golden caramel — it’s like our Texas early summer, you’ll!

Pecan Peach Blondie
Pecan Peach Blondie

Pecan and Peach Texas Blondie

Course: Dessert
Cuisine: American, Southern
Keyword: dessert, recipe
Servings: 1 30x40cm | 13x19" baking pan

Ingredients

for batter

  • 270 g eggs room temperature, ~5 eggs
  • 325 g brown sugar turbinado
  • 300 g butter (can be reduced down to 100g for drier texture)
  • 240 g Valrhona Dulcey 32% to melt, caramelized white chocolate
  • 160 g wheat flour all-purpose
  • 40 g pecans

for toppings

  • 75 g pecans chopped
  • 100 g peach fresh, diced
  • 75 g Valrhona Dulcey crunchy pearls or substitute with Caramelia pearls, or with chopped Dulcey or Caramelia

Instructions

  • Preheat oven 340F. Spread pecans on a baking sheet and toast them for about 10 minutes. Let them cool to room temperature.

    Line 30 by 40cm (12"x16") baking pan with parchment paper.
  • Combine eggs and sugar in a bowl of stand mixer and using a whisk attachment beat them until white and fluffy (aka "ribbon" stage).
  • Melt chocolate in a microwave, add butter and emulsify the mixture. Fold it into the eggs foam.
  • Combine 40g of pecans and 100g flour in a food processor jar and pulse on high until pecans are milled. Fold it into the eggs mixture. Transfer the batter into the prepared baking pan.
  • Prepare toppings. Peel and dice peaches. Chop chocolate and pecans. Distribute peaches, chocolate, and pecans on top of the batter evenly. Bake for 25-30 minutes.
  • Let blondie cool to room temperature while still in the baking pan. Use a knife to separate the sides. Cover the baking pan with a large cutting board and turn them both upside down to transfer the cake. Peel off the parchment paper and cut blondie to portions. Store in a closed container. Serve refrigerated.
Pecan Peach Blondie
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