Description
These Maple Pecan Blondies are irresistibly chewy and packed with rich butterscotch flavor from brown sugar and dark maple syrup. Toasted pecans add a delightful crunch to every bite, making this classic dessert perfect for cozy fall gatherings or any time you want a sweet treat with a nutty twist.
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
- Preheat and Prepare 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, letting the paper extend up on two opposite sides for easy blondie removal later. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, dark brown sugar, dark maple syrup, 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 until evenly mixed.
- Combine Batter: Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Then gently fold in the toasted and chopped pecans.
- Bake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until the blondies are just set but still slightly jiggly in the center.
- Cool: Allow the blondies to cool in the pan for 10 minutes. Then use the parchment paper edges to lift them out and transfer to a wire rack to cool completely.
- Store: Store the blondies in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to two months; defrost at room temperature for about one hour before serving.
Notes
- For extra flavor, toast pecans lightly before chopping to enhance their nuttiness.
- Ensure the egg is at room temperature for better mixing and texture.
- Be careful not to overbake. The blondies should feel slightly soft in the center when done to maintain a chewy texture.
- Use parchment paper to avoid sticking and make removal effortless.
- Perfect as a cozy dessert during autumn when flavors of maple and pecan are especially comforting.
Nutrition
- Serving Size: 1 blondie (approx. 2.5 x 2.5 inches)
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
