Description
These Maple Pecan Blondies are a rich and buttery treat with the natural sweetness of maple syrup and a delightful crunch from toasted pecans. Perfectly baked to a golden brown, they offer a moist, chewy texture and a warm, nutty flavor that makes them an irresistible dessert or snack.
Ingredients
Wet Ingredients
- Unsalted butter: 1/2 cup (113 grams), melted
- Brown sugar: 1 cup (200 grams), packed
- Maple syrup: 1/4 cup (60 ml)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5 ml)
Dry Ingredients
- All-purpose flour: 1 1/2 cups (190 grams)
- Baking powder: 1 teaspoon (5 grams)
- Salt: 1/2 teaspoon (3 grams)
Add-ins
- Chopped pecans: 1 cup (120 grams), toasted if desired
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your batter is ready for baking.
- Prepare Baking Pan: Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper to prevent sticking and make for easy removal of the blondies.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and fully mixed. Add the maple syrup, eggs, and vanilla extract, continuing to whisk until the mixture is fully incorporated and slightly fluffy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients while stirring gently. Be careful not to overmix, which can result in a tough texture. Fold in the chopped pecans gently to distribute evenly throughout the batter.
- Bake: Pour the batter evenly into the prepared baking pan and spread it out smoothly. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool and Serve: Allow the blondies to cool in the pan for 10-15 minutes to set, then transfer to a wire rack to cool completely. Once cooled, cut into 16 squares or rectangles and serve.
Notes
- For extra crunch and flavor, toast the chopped pecans before folding them into the batter.
- Use parchment paper for easier removal and cleaner edges when cutting the blondies.
- Do not overbake to keep the blondies moist; check doneness at 25 minutes.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Maple syrup adds a unique sweetness making these blondies distinct from traditional ones using vanilla or other syrups.
