Description
Maple pecan blondies blend rich Canadian maple syrup with buttery brown sugar and toasted pecans for a luxurious dessert. Warm, nutty flavors and a tender crumb invite you to savor each delightful bite of this irresistible sweet treat.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 cup (240 milliliters) packed light brown sugar
- 8 tablespoons (113 grams) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ½ cup (120 milliliters) grade B maple syrup
Nuts and Flavor Enhancers:
- ¾ cup (180 milliliters) pecans, finely chopped
- 2 ounces (57 grams) maple sugar candy, chopped
- 2 teaspoons vanilla extract
Seasoning and Leavening Agents:
- ¾ teaspoon salt
- ¼ teaspoon baking soda
Maple Butter Glaze Ingredients:
- ¼ cup (57 grams) unsalted butter
- ½ cup (120 milliliters) grade B maple syrup
- ¼ cup (60 milliliters) packed light brown sugar
Instructions
- Preheat the oven to 350°F (177°C). Prepare a 9×13-inch (23×33 centimeters) baking dish by lining it with parchment paper, ensuring the edges extend over the long sides. Lightly grease the parchment with unsalted butter or baking spray.
- In a large mixing bowl, combine all-purpose flour, chopped pecans, dark brown sugar, kosher salt, and baking soda. Whisk these dry ingredients thoroughly to ensure even distribution.
- In a separate large measuring pitcher or bowl, whisk together melted unsalted butter, pure maple syrup, large eggs, and pure vanilla extract until the wet ingredients are completely incorporated.
- Pour the liquid mixture into the dry ingredients. Fold the batter quickly and firmly until fully combined, ensuring no dry pockets remain. Gently fold in the chopped maple sugar candy.
- Transfer the thick, sticky batter into the prepared baking pan. Spread evenly using a rubber spatula to create a uniform layer.
- Bake for 18 to 20 minutes, or until the center is just barely set and appears slightly soft. The edges should be lightly golden brown.
- While the blondies are baking, prepare the maple butter glaze. Melt unsalted butter in a small saucepan over medium heat. Stir in maple syrup and brown sugar.
- Bring the glaze to a full boil, stirring constantly. Cook for exactly 2 minutes, being cautious to prevent boiling over. Remove from heat and allow to cool slightly.
- Once the blondies are out of the oven, drizzle the warm glaze generously over the surface. Let any excess glaze cool and solidify.
- Allow the blondies to cool completely at room temperature for at least one hour. This helps them set and makes cutting easier.
- Using the overhanging parchment paper, lift the blondies out of the pan. Cut into small, uniform squares using a sharp knife.
- Store any leftover glaze in a sealed container in the refrigerator for up to one week. This can be reheated and used for additional drizzling or as a topping for desserts.
Notes
- Achieve the perfect texture by not overbaking, as blondies should remain soft and slightly gooey in the center for maximum enjoyment.
- Chop maple sugar candy into small pieces to distribute evenly throughout the batter, ensuring a delightful burst of sweetness in every bite.
- Line the baking pan with parchment paper for easy removal and clean cutting of blondies without sticking or breaking.
- The maple butter glaze can be prepared ahead of time and stored in the refrigerator for up to a week, making it a versatile topping for desserts.
- Allow blondies to cool completely for at least an hour to set properly and develop a rich, complex flavor profile.
- Use room temperature ingredients to help create a smoother, more consistent batter that blends together effortlessly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 251 kcal
- Sugar: 21 g
- Sodium: 110 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 41 mg