Description
Delight in these rich and chewy Maple Pecan Blondies, featuring a perfect balance of buttery sweetness, warm maple syrup, and crunchy toasted pecans. Baked to golden perfection, these blondies make a delicious treat for any occasion, yielding generous servings with a comforting homemade touch.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (113 grams) unsalted butter, melted
- 1 cup (200 grams) brown sugar, packed
- 1/4 cup (60 ml) maple syrup
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
Dry Ingredients
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon (3 grams) salt
Add-ins
- 1 cup (120 grams) chopped pecans, toasted if desired
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it is hot and ready for baking the blondies.
- Prepare the baking pan: Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper to prevent sticking and make removal easy.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the maple syrup, eggs, and vanilla extract, then whisk again until the mixture is fully combined and slightly fluffy.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the baking powder and salt.
- Incorporate dry into wet: Gradually add the dry mixture to the wet ingredients, stirring gently just until combined to maintain a tender texture. Fold in the chopped pecans evenly throughout the batter.
- Bake the blondies: Pour the batter into the prepared pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve: Let the blondies cool in the pan for 10-15 minutes to set, then transfer to a wire rack to cool completely before cutting into squares or rectangles for serving.
Notes
- Toasting the pecans enhances their flavor but is optional.
- Do not overmix the batter once the dry ingredients are added to maintain a soft and tender blondie texture.
- Maple syrup adds natural sweetness and a subtle depth of flavor; pure maple syrup is recommended for best results.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
