Description
These Maple Pecan Blondies are a chewy, butterscotch-flavored treat featuring the rich taste of dark maple syrup and toasted pecans. Perfectly baked to a soft, slightly gooey center with a crisp edge, they make an ideal dessert or snack as the seasons change.
Ingredients
Scale
Wet Ingredients
- ¾ cup (6 oz/170 g) butter, melted
- 1¼ cups (7½ oz/213 g) dark brown sugar
- ½ cup (5 oz/142 g) dark maple syrup
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Dry Ingredients
- 2 cups (10 oz/284 g) all-purpose flour
- ¼ teaspoon baking soda
Add-ins
- 1¼ cups (6¼ oz/177 g) pecans, toasted and chopped
Instructions
- Prepare the baking pan: Preheat the oven to 350°F (180°C). Butter and line an 8×8-inch (20×20 cm) baking pan with parchment paper, ensuring some parchment folds come up on two sides for easy removal. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the melted butter, dark brown sugar, dark maple syrup, room temperature egg, vanilla extract, and salt until smooth and combined.
- Combine dry ingredients: In a separate small bowl, whisk the all-purpose flour and baking soda together to ensure even distribution.
- Incorporate dry ingredients: Fold the flour mixture gently into the wet ingredients just until combined; avoid overmixing to keep the blondies tender.
- Add pecans: Fold in the toasted, chopped pecans evenly throughout the batter.
- Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30 to 35 minutes, or until the top is set but the center still jiggles slightly when shaken.
- Cool: Allow the blondies to cool in the pan for 10 minutes. Then, use the parchment to lift them onto a wire rack to cool completely.
- Store: Store the blondies in an airtight container at room temperature for up to three days, or freeze for up to two months. To thaw, leave at room temperature about one hour before serving.
Notes
- These blondies offer the perfect chewy, butterscotch flavor enhanced by maple and toasted pecans.
- Do not overbake; a slightly jiggly center ensures moist, chewy blondies.
- Toasting pecans brings out their nutty flavor—be careful not to burn them.
- Use parchment paper folded over two sides of the pan for easy removal of the blondies after baking.
- Room temperature egg ensures even mixing and better texture.
Nutrition
- Serving Size: 1 blondie (approx. 2x2 inch piece)
- Calories: 280
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
