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Test Kitchen Approved

Ras el Hanout Blondies

Recipe By Deborah Greene

Prep Time

10 Minutes

Cooking Time

25 Minutes

Recipe By Deborah Greene

The Moroccan spices in Ras el Hanout give these sweet dessert bars a savory twist.


0.75 cups (1 1/2 sticks) unsalted butter

1.5 cups light brown sugar, packed

0.25 cups vegetable oil

2 eggs

2.25 cups all-purpose flour

1 tsp. baking powder

2 cups pecans, toasted and rough chopped

2 Tbsp. turbinado sugar

Savory Spice ingredients in this recipe

  • Madagascar Vanilla Bean Paste

    Our Madagascar vanilla bean paste is formulated to match Madagascar vanilla extract in flavor, strength, and usage. The paste holds hundreds of van...

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  • Fine Pink Himalayan Sea Salt

    This pink salt is believed to be quite possibly the most ancient of all sea salts. Dried up ancient oceans have left salt beds hundreds of feet dee...

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  • Ras el Hanout

    Moroccan-style curry is referred to as "Ras el Hanout," and like other curries, it can be made from many different ingredients. Translated, Ras el ...

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Preheat oven to 350 degrees. Lightly grease the bottom of a 9x13 baking pan with cooking spray and line with parchment paper. Melt butter in a medium pan over medium heat, stirring constantly for 3 to 4 min., or until fragrant and golden brown. Transfer browned butter to a large mixing bowl and allow to cool to room temperature. Add brown sugar, vegetable oil, eggs, and vanilla bean paste to browned butter and whisk for 2 to 3 min., or until fluffy and lighter in color. In a separate medium bowl, whisk flour, 2 Tbsp. Ras el Hanout, baking powder, and salt. Add dry ingredients to wet ingredients, stirring until just combined. Fold in pecans and press dough evenly into prepared baking pan. Mix sugar and 2 tsp. Ras El Hanout in a small bowl and sprinkle over blondie dough. Bake for 25 to 30 min., or until golden brown and an inserted toothpick comes out clean  Allow to cool for 10 to 15 min. before removing from pan and cutting into squares for serving.