Description
These Maple Pecan Blondies are a delightful treat featuring a rich caramel flavor from brown sugar and maple syrup, complemented by crunchy toasted pecans. Moist and chewy with a golden crust, they’re dressed with a smooth caramel glaze made from powdered sugar and milk or cream. Perfect for cozy fall gatherings or as a sweet snack any time of year.
Ingredients
Scale
Blondie Batter
- 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 1/4 cups toasted and chopped pecans
Topping
- 1/4 cup toasted and chopped pecans
Caramel Glaze
- 1/2 cup caramel sauce
- 1/2 cup powdered sugar
- 2-4 tablespoons milk or heavy cream
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a large baking sheet. Bake for 10 minutes, shaking the pan halfway through to ensure even toasting. Remove from the oven and let them cool completely, then chop. Keep the oven on for baking the blondies.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the olive oil, dark-brown sugar, and maple syrup until well combined, about 1-2 minutes. Stir in the vanilla extract.
- Add Eggs and Leavening: Whisk the 3 large eggs plus 1 egg yolk into the wet mixture. Then add the baking powder, baking soda, and salt, stirring to incorporate them thoroughly.
- Incorporate Flour: Gradually add the all-purpose flour, approximately one cup at a time, mixing gently with a spatula to combine. Scrape along the sides and bottom of the bowl to ensure even mixing. Continue until all flour is incorporated and batter is smooth.
- Fold in Pecans: Carefully fold in 1 1/4 cups of the chopped toasted pecans, reserving the remaining 1/4 cup for topping.
- Prepare Baking Dish: Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal. Pour the batter into the dish and spread evenly. Sprinkle the reserved 1/4 cup pecans evenly over the top.
- Bake Blondies: Place the baking dish in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick in the center; it should come out with moist crumbs but no raw batter. If raw batter sticks, bake a few minutes longer. Once done, remove from oven and allow to cool completely before glazing.
- Prepare Caramel Glaze: In a small bowl, mix the caramel sauce with powdered sugar. Add milk or heavy cream a tablespoon at a time, stirring until the glaze reaches a smooth, pourable consistency.
- Glaze and Serve: Drizzle the caramel glaze evenly over the cooled blondies. Cut into 15 squares and serve. Enjoy the combination of chewy blondies, crunchy pecans, and sweet caramel topping.
Notes
- Toasted pecans add a deep, nutty flavor and pleasant crunch to these blondies.
- The caramel glaze enhances sweetness and adds a silky texture.
- Use parchment paper in the baking dish to easily lift the blondies out for cutting.
- Ensure the blondies are fully cooled before glazing to prevent the glaze from melting.
- These blondies store well in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 blondie (approx. 2.5 x 3 inches)
- Calories: 430 kcal
- Sugar: 35 g
- Sodium: 151 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
