These baklava blondies combine chewy vanilla bars with a crunchy, spiced nut topping and sticky honey syrup—everything you love about baklava, no phyllo needed. It’s the perfect fusion of two iconic desserts—chewy vanilla blondies and crunchy, honey-drizzled baklava—baked into one unforgettable treat. Whether you’re hosting a gathering or just want to try something new and indulgent, this easy baklava dessert will wow everyone.
In this post, we’ll walk you through how to make baklava blondies, storage tips, custom variations, and answer some common baking questions. Let’s dive in!
⭐️Why You’ll Love These Baklava Blondies
- Easy to make: No need for layering phyllo or tricky syrup timing.
- Incredible texture: A chewy blondie base topped with crisp, sticky, nutty goodness.
- Bold flavor: Toasted nuts, warm cinnamon, brown sugar, and honey syrup all come together.
- Make-ahead friendly: The baklava topping can be prepped the night before.
- Perfect for gifting or sharing: These bars slice beautifully and hold up well.
What Are Baklava Blondies?
Baklava blondies are a creative twist on the classic Greek and Middle Eastern baklava dessert, but made with a buttery, chewy blondie base instead of phyllo pastry. They feature a sweet and spiced nut topping—just like traditional baklava—baked right on top of the blondie, then finished with a drizzle of honey syrup for that signature sticky finish.
It’s everything you love about baklava and blondies, all in one bar.
If you’re searching for:
- easy baklava dessert without phyllo
- brownie and baklava fusion recipe
- how to make baklava bars
- best blondie recipe with a twist
- Middle Eastern dessert mashup ideas
…you’ve found the right place. This recipe was designed with home bakers and flavor-lovers in mind—no hard-to-find ingredients, no complicated techniques, just straight-up deliciousness.
Key Ingredients You’ll Need
While the full recipe and measurements are below, here’s a breakdown of the essentials:
- Unsalted butter – for that rich, blondie texture
- Brown sugar & granulated sugar – a mix gives depth and chew
- Eggs & vanilla – bind and flavor the base
- All-purpose flour & salt – your classic blondie dry mix
- Mixed nuts – pistachios, walnuts, almonds, or whatever you love
- Cinnamon – for that classic baklava warmth
- Honey & lemon juice – for the sticky, fragrant syrup
Tip: You can make the nut topping ahead of time and store it overnight in an airtight container!
🍯 Syrup Tips: Get That Signature Baklava Flavor
Don’t skip the honey syrup—it’s what turns these from blondie bars into true baklava blondies. Drizzle the syrup right when they come out of the oven, so it soaks into the topping and gives you that glossy, sticky finish. It also helps “glue” the nut layer to the blondie base.
Storage & Make-Ahead Tips
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to a week—just bring to room temp before serving.
- Freezer: Freeze sliced bars (with parchment between layers) for up to 2 months.
Pro Tip: These bars slice best when fully cooled or even slightly chilled!
❓ FAQ
Can I make baklava blondies without phyllo?
Yes! That’s exactly what this recipe does—no phyllo needed, but you still get the signature baklava flavors and textures.
Do the layers separate when baked?
Nope! The nut topping sticks beautifully to the blondie base, especially after the honey syrup is added post-bake.
Do the layers separate when baked?
Nope! The nut topping sticks beautifully to the blondie base, especially after the honey syrup is added post-bake.
Can I use just one type of nut?
Absolutely—pistachios, walnuts, or almonds work solo. You can even try pecans for a Southern twist.
Is this a Greek or Middle Eastern dessert?
It’s inspired by baklava, which has roots in both Greek and Middle Eastern cuisines—this is a modern, Western-style fusion version.
✨ Final Thoughts
Baklava blondies are the kind of dessert that makes people pause mid-bite and say, “Whoa—what IS this?” They’re warm, chewy, crunchy, sticky, and perfectly spiced. Whether you’re a long-time baklava fan or just looking for a fresh twist on blondies, this recipe is the perfect sweet spot between tradition and creativity.
Ingredients
Blondie Base
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp (5g) vanilla extract
- 1 cup (120g) all-purpose flour
- ¼ tsp (1.5g) salt
Baklava Topping
- ¾ cup (75g) mixed nuts (walnuts, pistachios, almonds), finely chopped
- 1½ tbsp (20g) brown sugar
- 1 tsp (3g) ground cinnamon
- 2 tbsp (28g) unsalted butter, melted
Honey Syrup
- 1 tbsp (15g) water
- 3 tbsp (63g) honey
- ½ tsp (2–3g) lemon juice
- Pinch of cinnamon or orange zest (optional)
- Pinch of Saffron (optional)
Directions
- Prep:
- Preheat oven to 175°C (350°F). Line an 8×8” baking pan with parchment paper.
- Make the baklava topping
- In a separate bowl, mix chopped nuts, brown sugar, cinnamon, and melted butter.
- Make the blondie layer
- In a bowl, whisk together melted butter, brown and white sugar until smooth.
- Add egg and vanilla, and mix well.
- Fold in flour and salt until just combined.
- Spread evenly into the lined baking pan.
- 1st Bake
- Bake Blondie layer for 10 – 15 minutes until edges start to set.
- Remove from oven.
- Add Baklava topping
- Sprinkle Baklava topping to Blondie layer, delicately press it into the batter so it sticks but doesn’t sink in too much.
- 2nd Bake
- Bake for 20-25 minutes, until toothpick comes out with some crumbs but not batter.
- Make the honey syrup while baking.
- Make the honey syrup
- Combine honey, water, lemon juice, and optionally cinnamon and saffron, in a small pot.
- Simmer on low for 3–5 minutes. Set aside.
- Finish
- As soon as the bars come out of the oven, drizzle the honey syrup evenly over the nut topping while hot. Let the syrup soak in as the bars cool.
- Cool completely before slicing for clean, layered bars.
Notes
Optional garnish:
- Edible gold leaf or a touch of sea salt flakes for contrast
- Extra crushed pistachios
- A light dusting of cinnamon
Also, for those who are obsessed with Brown Butter like me, feel free to really enhance the recipe by using brown butter in the baklava topping.
Finally, feel free to make two batches of the syrup to have extra to pour on right before eating, for that sweet touch.
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