Description
Delight in these rich and chewy Maple Pecan Blondies featuring a perfect balance of sweet maple syrup and toasted pecans for a satisfying treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Wet Ingredients
- 2/3 cup unsalted butter
- 1 1/4 cups packed brown sugar
- 1/2 cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups pecans, toasted and chopped, divided
Instructions
- Gather Ingredients and Preheat Oven: Collect all necessary ingredients and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare Baking Pan: Line an 8×8-inch baking pan with parchment paper, ensuring the paper extends over the sides for easy removal later.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Melt Butter and Combine Sweeteners: In a medium saucepan over medium heat, combine the unsalted butter, brown sugar, and pure maple syrup. Cook and stir until melted and smooth, approximately 6 minutes. Remove from heat and allow to cool for 10 minutes.
- Incorporate Eggs and Vanilla: Stir the eggs and vanilla extract into the cooled butter mixture, mixing well.
- Combine Wet and Dry Mixtures: Pour the butter mixture into the bowl with dry ingredients and stir until just combined.
- Add Pecans to Batter: Fold 1 1/4 cups of the toasted chopped pecans into the batter evenly.
- Transfer Batter to Pan: Spread the batter evenly into the prepared baking pan.
- Add Topping Pecans: Sprinkle the remaining 1/4 cup of pecans over the top of the batter.
- Bake Blondies: Bake in the preheated oven for 40 minutes or until the blondies are set and the internal temperature reads 200 degrees Fahrenheit (93 degrees Celsius).
- Cool and Remove: Allow the blondies to cool in the pan on a wire rack for 10 minutes. Then, lift them out of the pan using the parchment paper and cool completely on the wire rack.
- Cut and Serve: Once cooled, cut the blondies into 16 bars and serve.
Notes
- Use parchment paper for easy removal and clean edges.
- Toast pecans to enhance their flavor and crunch.
- Ensure the butter mixture is cooled before adding eggs to prevent curdling.
- Check doneness by using a thermometer or when the edges are set and the center is slightly firm.
- Store blondies in an airtight container at room temperature for up to 4 days.
- For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.
Nutrition
- Serving Size: 1 blondie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
