Brown sugar fudge blondies

When I was living in New Brunswick, I knew Quebec had a bit of a different culture.

There are the obvious things, like French language, poutine and higher taxes and cheaper post-secondary. Then, there are the not-so-obvious things, like desserts. Oh, the desserts.

No one told me about the desserts.

Montreal is a city of indulgence. There is literally a restaurant here where they will cook you a risotto in a cheese wheel and top it with foie gras. It’s not all poutine and bagels, though those definitely add to the pants-tightening delicacies around town.

This particular recipe is inspired by sucre à la crème – essentially, it’s brown sugar fudge. But, I just love the way they say it here. These brown sugar fudge blondies are like a hybrid between a cookie, your typical Southern praline and  sucre à la crème.

I need to thank Ricardo (one of the many culinary gods belonging to Quebec) for the basic recipe I built from for the fudge topping. This recipe is a keeper.


It’s like biting into a big, buttery cookie and a sweet little piece of fudge at the same time. The pecans, toasty and nutty from the oven, tie it all together.

The cookie itself is not as sweet to make up for the pure, unadulterated sugar topping.

I sliced them up into big triangles, perfect for packaging two at a time in a cellophane bag with a bit of ribbon.

I can’t wait to share these beauties!

Brown sugar fudge blondies
Makes two dozen triangular pieces


  • 1/2 cup salted butter
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • One pinch of salt
  • 3/4 cup flour
  • 1/4 cup pecans

Fudge topping

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup evaporated milk
  • One pinch of salt
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • More pecans for sprinkling


  1. Preheat your oven to 350ºF. Cream butter and sugar together. Add egg and vanilla. Then add flour and mix until blended. Stir in pecans. Line a 9 x 9 baking pan with parchment paper and spread the batter along the bottom, ensuring it’s even.
  2. Bake for 20 minutes, or until it is cooked in the middle.
  3. Meanwhile, in a large glass bowl, add both of the sugars for your fudge, pouring the evaporated milk over top. Add salt. Give it a stir just to ensure the sugar is soaked. Heat in the microwave for five minutes. Stir and cook for another three minutes. Stir in vanilla and butter and continue stirring until the mixture looks smooth and creamy. Pour overtop of your blondies while they are still hot. Sprinkle with pecans.
  4. Set aside to cool and slice with a warm, clean knife, wiping in between sections for tidy slices.


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