Try our Baileys pecan blondies then check out our classic blondies, bakewell blondies and peanut butter blondies.

Looking for more Baileys recipes? Check out our Baileys brownies, Baileys cake and Baileys cocktails.

These Baileys pecan blondies are created by original GBBO winner and expert baker Edd Kimber. Edd Kimber says: "In my family Baileys is a Christmas drink, enjoyed at the end of the day when everyone is a little sleepy. This recipe would be perfect then too but would also suit a festive party or when the family drops round unannounced. This simple pecan blondie is topped with a caramelised white chocolate ganache and a few gilded pecans, because it’s Christmas and gold makes everything festive." Try more Baileys recipes here.



  • 250g white chocolate, roughly chopped
  • a pinch sea salt flakes
  • 100ml double cream
  • 50ml Baileys
  • 150g pecans, roughly chopped
  • ½ tsp edible gold lustre powder


  • 3 large eggs
  • 400g soft light brown sugar
  • 250g unsalted butter, melted and cooled, plus extra for the tin
  • 300g plain flour
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp sea salt flakes
  • 100g dark chocolate (65-70% cocoa solids), roughly chopped
  • 100g pecans, roughly chopped


  • STEP 1

    Heat the oven to 120C/fan 100C/gas 1⁄2. Put the white chocolate onto a rimmed non-stick baking tray and bake for 1 -11/2 hours or until a rich caramel colour. While baking, the chocolate needs to be stirred every 10-15 minutes to prevent it catching on the baking tray and burning. Make sure you give the chocolate a really good stir and scrape it off the bottom of the tray each time. The chocolate will go a little grainy during baking but will become smooth and creamy when stirred. Sprinkle with sea salt and pour onto a new baking-paper-lined tray to set.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. For the blondies, butter and line a deep 20cm square cake tin. Put the eggs and sugar into a large bowl, and whisk together using electric beaters for 3 minutes or until thick and fluffy. Mix in the melted butter. Add the remaining ingredients and stir together until just combined. Scrape the blondie batter into the prepared tin and spread into an even layer. Bake for 35-40 minutes or until the top is starting to brown slightly and has just set. Remove from the oven and cool.

  • STEP 3

    To make the ganache, roughly chop the caramelised white chocolate and put into a bowl. Put the cream and Baileys into a small pan, and bring to a simmer. Pour the cream mixture over the chocolate and put aside for 1 minute before stirring together to form a smooth ganache. If it’s not fully dissolved give it a whizz with a hand blender. Pour this over the blondie and spread into an even layer. Before the ganache sets, put the pecans and edible gold powder into a small bowl and toss to evenly coat the pecans. Scatter the gold pecans over the ganache in an even layer. Chill until the ganache is set and the blondie has fully cooled, then cut into squares. These blondies will keep for 3-4 days in a sealed container.


Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist

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