Description
Delight in the rich, chewy goodness of Maple Pecan Blondies, a perfect autumn dessert featuring buttery brown sugar, dark maple syrup, and toasted pecans baked into a moist, flavorful treat. These blondies are sweet but beautifully balanced, offering a comforting butterscotch essence with a satisfying nutty crunch in every bite.
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup (6 oz/170 g) butter, melted
- 1 1/4 cups (7 1/2 oz/213 g) dark brown sugar
- 1/2 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
- 1/4 teaspoon baking soda
Add-ins
- 1 1/4 cups (6 1/4 oz/177 g) pecans, toasted and chopped
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Butter an 8×8-inch (20×20 cm) baking pan and line it with parchment paper, allowing the paper to extend up on two sides for easy removal later. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, dark brown sugar, dark maple syrup, large egg, vanilla extract, and salt until smooth and well combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent throughout the flour.
- Incorporate Dry into Wet: Gently fold the flour mixture into the wet ingredients until just combined. Avoid overmixing to keep the blondies tender.
- Add Pecans: Fold in the toasted and chopped pecans evenly throughout the batter.
- Pour and Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until the blondies are just set but still slightly jiggly in the center.
- Cool Down: Allow the blondies to cool in the pan for 10 minutes. Then, use the parchment overhang to lift them out and transfer to a wire rack to cool completely.
- Storage: Store the blondies in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to 2 months and defrost at room temperature for about an hour before serving.
Notes
- Chewy, butterscotchy Maple Pecan Blondies are a perfect cozy dessert as the weather cools and leaves change colors.
- Ensure the butter is fully melted but not too hot when mixing to avoid cooking the egg prematurely.
- To toast pecans, spread them on a baking sheet and toast in the oven at 350°F for 5-7 minutes until fragrant, stirring occasionally.
- Overbaking will dry the blondies; remove when the center still jiggles slightly for a moist texture.
- Freezing and thawing allow blondies to maintain freshness longer; wrap tightly to avoid freezer burn.
Nutrition
- Serving Size: 1 blondie (approximately 60g)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
