Description
Delicious maple pecan blondies featuring a moist, buttery base sweetened with pure maple syrup and brown sugar, generously studded with toasted pecans for a rich, nutty crunch. Perfect as a sweet snack or dessert, these blondies bake to a golden perfection with a soft, chewy texture and a hint of warm vanilla.
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
Nuts
- 1 1/2 cups pecans, toasted and chopped, divided
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8-inch baking pan with parchment paper, extending the paper over the sides for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, salt, baking powder, and baking soda. Set aside.
- Combine Butter and Sugars: In a medium saucepan, combine unsalted butter, packed brown sugar, and pure maple syrup. Cook over medium heat, stirring frequently until the mixture is melted and smooth, about 6 minutes. Remove from heat and allow to cool for 10 minutes.
- Add Eggs and Vanilla: Stir the eggs and vanilla extract into the cooled butter mixture until fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet butter mixture into the bowl with the dry ingredients and stir until combined.
- Fold in Pecans: Fold in 1 1/4 cups of the toasted and chopped pecans evenly into the batter.
- Prepare for Baking: Spread the batter evenly into the prepared baking pan. Sprinkle the remaining 1/4 cup of pecans evenly over the top.
- Bake: Bake in the preheated oven until the blondies are set and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. The internal temperature should reach 200 degrees F (93 degrees C).
- Cool and Serve: Cool the blondies in the pan on a wire rack for 10 minutes. Use the parchment paper to lift the blondies out of the pan. Let cool completely on a wire rack before cutting into 16 bars.
Notes
- For extra crunch, toast pecans in a dry skillet over medium heat for 5-7 minutes before chopping.
- Use pure maple syrup for the best depth of flavor; imitation syrups may affect taste.
- Make sure to cool the butter mixture slightly before adding eggs to prevent cooking them.
- Parchment paper makes it easy to lift the blondies from the pan and ensures clean edges.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 blondie (1/16th of recipe)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
