Description
These Maple Pecan Blondies are a delightful treat combining rich dark-brown sugar and real maple syrup for a naturally sweet flavor. With a chewy, gooey texture and toasted pecans added for a satisfying crunch, these blondies strike the perfect balance between soft and nutty. Optionally topped with a luscious caramel glaze, they make a perfect dessert or snack to impress family and friends.
Ingredients
Scale
Blondies
- 1 cup extra-virgin olive oil
- 1 1/2 cups dark-brown sugar
- 1 cup maple syrup
- 3 large eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans, toasted and chopped
Caramel Glaze (Optional)
- 1/2 cup caramel sauce
- 1/2 cup powdered sugar
- 2-4 tablespoons milk or heavy cream
Instructions
- Toast Pecans: Preheat the oven to 350°F (175°C). Spread pecans in a single layer on a baking sheet. Bake for 10 minutes, shaking the pan halfway through to ensure even toasting. Remove and let cool, then chop. Keep the oven on for baking blondies.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the olive oil, dark-brown sugar, and maple syrup for about 1-2 minutes until fully combined and slightly smooth. Stir in the vanilla extract.
- Add Eggs and Leaveners: Beat in the 3 whole eggs plus 1 egg yolk to the wet mixture. Then add the baking powder, baking soda, and salt. Mix thoroughly.
- Incorporate Flour: Gradually add the all-purpose flour in about one cup increments, folding gently with a spatula after each addition. Scrape the sides and bottom of the bowl to incorporate all the ingredients, mixing until batter is uniform and smooth but not overmixed.
- Fold in Pecans: Fold in 1 1/4 cups of the chopped toasted pecans carefully to distribute them evenly throughout the batter.
- Prepare Baking Dish and Bake: Line a 9×13-inch baking dish with parchment paper. Pour the batter into the dish and smooth the top with a spatula. Sprinkle the remaining 1/4 cup pecans evenly over the top. Bake in the preheated oven for 40-45 minutes. Test doneness by inserting a toothpick into the center: it should come out with moist crumbs but no wet batter.
- Cool: Remove from the oven and allow the blondies to cool completely in the baking dish before cutting into 15 pieces. This resting helps them set so they cut cleanly.
- Make Caramel Glaze (Optional): In a small bowl, whisk together caramel sauce and powdered sugar. Add 2 tablespoons of milk or heavy cream and mix well. Add 1-2 more tablespoons of milk or cream if a thinner glaze is desired. Drizzle over warm blondies before serving. Optionally serve with ice cream for an indulgent dessert.
Notes
- Measure flour accurately to avoid cakey blondies; spoon and level rather than scooping.
- Allow blondies to cool completely before slicing to prevent crumbling.
- Blondies should be gooey with moist crumbs on a toothpick test, not fully dry or clean.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze wrapped in plastic wrap and foil for up to 2-3 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 blondie (approx. 1/15th of recipe)
- Calories: 300 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
