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Test Kitchen Approved

Ras el Hanout Blondies

Ras el Hanout Blondies

Ras el Hanout Blondies

Recipe By Deborah Greene


12 servings

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.

Recipe Notes

*To use vanilla beans: split beans in half lengthwise and scrape seeds out from pod with the back of a knife. Use empty pods to make homemade vanilla extract or flavor homemade vanilla sugar.


3/4 cup (1 1/2 sticks) unsalted butter

1 1/2 cup light brown sugar, packed

1/4 cup vegetable oil

2 eggs

1 vanilla bean of choice*:

2 1/4 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 extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. Ou...

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  • Madagascar Vanilla Beans

    Our Madagascar Vanilla Beans are Grade A, the highest quality available. Grade A beans, also called prime or gourmet vanilla beans, are pliable and...

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  • Mexican Vanilla Beans

    Our Mexican Vanilla Beans are Grade A, of the highest quality. These gourmet Mexican vanilla beans are plump and pliable. This makes them easier to...

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  • Ugandan Vanilla Beans

    Ugandan vanilla beans are a premium quality. These whole vanilla beans are plump, pliable, succulent, and flavorful. The purchase of these beans su...

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  • Ras el Hanout

    Our Ras el Hanout seasoning blend is exquisite – or shall we say, the "head of the shop." Ras el Hanout is a must-have ingredient for making classi...

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  • Fine Pink Himalayan Sea Salt

    Our Fine Pink Himalayan Sea Salt is believed to be of the most ancient of all pink sea salts. It's a highly flavorful pink cooking salt, and pairs ...

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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 of choice 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 Mayan Sea 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.