Description
Maple pecan blondies deliver a rich, nutty dessert from Canadian culinary traditions. Sweet maple syrup and toasted pecans create a delectable treat you’ll savor with each indulgent bite.
Ingredients
Scale
- ½ cup (120 ml) grade B maple syrup
- 1 cup (240 ml) packed light brown sugar
- 2 large eggs, room temp
- 8 tbsps (113 g) unsalted butter, melted and cooled
- 2 cups (480 ml) all-purpose flour
- ¾ cup (180 ml) pecans, finely chopped
- 2 oz (57 g) maple sugar candy, chopped
- 2 tsp vanilla extract
- ¾ tsp salt
- ¼ tsp baking soda
- ¼ cup (57 g) unsalted butter
- ½ cup (120 ml) grade B maple syrup
- ¼ cup (60 ml) packed light brown sugar
Instructions
- Preparation: Warm the oven to 350°F (177°C). Line a 9×13-inch baking dish with parchment paper, allowing overhang for easy removal. Lightly coat parchment with butter or baking spray.
- Dry Ingredient Fusion: Whisk flour, pecans, dark brown sugar, kosher salt, and baking soda in a large mixing bowl until perfectly blended.
- Wet Ingredient Integration: Blend melted butter, maple syrup, eggs, and vanilla extract in a separate bowl until smoothly combined.
- Batter Creation: Rapidly fold liquid mixture into dry ingredients, ensuring complete incorporation. Gently mix in maple sugar candy for added texture.
- Pan Preparation: Spread batter evenly in prepared pan using a rubber spatula, creating a uniform layer with consistent thickness.
- Baking Process: Bake for 18-20 minutes until center appears barely set and edges turn golden brown. The texture should be slightly soft and yielding.
- Maple Butter Glaze: In a small saucepan, melt butter over medium heat. Incorporate maple syrup and brown sugar, stirring continuously.
- Glaze Finishing: Bring mixture to a rolling boil, cooking precisely 2 minutes while monitoring to prevent overflow. Remove from heat and allow slight cooling.
- Glazing Technique: Generously drizzle warm glaze over freshly baked blondies, allowing excess to cool and solidify naturally.
- Cooling and Serving: Let blondies rest at room temperature for one hour to set completely. Use parchment paper edges to lift from pan and slice into neat, uniform squares using a sharp knife.
Notes
- Prevent Overbaking: Watch the blondies closely during the last few minutes of baking to maintain a soft, gooey center. Slightly underbaked is better than dry and crumbly.
- Maple Sugar Candy Tip: Chop the maple sugar candy into small, uniform pieces to ensure even distribution throughout the batter and prevent large, hard chunks.
- Glaze Consistency Matters: Stir the maple butter glaze constantly and cook precisely for 2 minutes to achieve the perfect thick, glossy texture that will set beautifully on the blondies.
- Cooling is Crucial: Patience is key when cooling blondies. Letting them rest for a full hour allows the texture to set and makes cutting clean, precise squares much easier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 246
- Sugar: 21 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg