Maple Pecan Blondies

Posted on Apr 24, 2013 in DIY, Sweet | 1 comment

Maple Pecan Blondies

It seems I’ve still got maple syrup on my mind this week. No wonder – I was lucky enough to get a jar of syrup from a family friend who tapped his trees this year. No offense Aunt Jemimah, but the store bought imitation stuff doesn’t hold a candle to the rich flavor of real maple syrup!

 

Moving on from the maple sage shortbread of last week, I decided to try something similar to this blondie recipe I found from Martha Stewart. I’ve never been a huge fan of blondies (really, what’s the point when there are dense, chocolate-y brownies in the world). However, the idea of combining maple and pecan into a bar was too mouthwatering to resist. Gotta say it’s a classic for a reason- the maple and pecans compliment each other delightfully in these chewy little guys!

 

Maple Pecan Blondie

 

Adapted from Martha Stewart

Yield: 8×8” pan

 

Ingredients:

12 tablespoons unsalted butter, plus more for greasing

1½ cups light brown sugar, packed

2 eggs

1 ½ teaspoons vanilla extract

½ cup maple syrup

2 cups all purpose flour

1 ½ teaspoons baking powder

¾ teaspoon salt

¾ cups pecans

 Maple Syrup

 

Preheat the oven to 350 degrees. Butter an 8×8 baking dish and line with parchment.

 

In the bowl of a standing mixer, cream together the butter and brown sugar. Add the eggs one a time, followed by the vanilla. With the mixer running, stream in the maple syrup. Stop the mixer and scrape the sides and bottom with a spatula to make sure everything is well incorporated- especially the sticky syrup.

 

In a separate bowl, whisk together the flour, baking powder, and salt. Stop the mixer and add in the dry ingredients. Mix until just combined, making sure the batter is consistent.

 

Pour the batter into the prepared pan and spread evenly with a spatula. Bake approximately 18-20 minutes, rotating after the first ten minutes. Insert a skewer or paring knife to test for doneness. Be careful to not over bake them so they don’t dry out.

 

Cool completely before turning the blondies out of the pan and cutting. These are great eaten plain or with a scoop of creamy vanilla ice cream. Enjoy!

 

Maple Pecan Blondie 2

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One Comment

  1. 10-30-2013

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