Description
These Maple Pecan Blondies are rich, chewy, and bursting with caramel flavor from brown sugar and maple syrup. Toasted pecans add a delightful crunch, and a caramel glaze on top enhances their sweetness. Perfect for fall desserts or anytime you crave a gooey, nutty treat.
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 1/2 cups pecans, toasted and chopped
Caramel Glaze
- 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 the pecans flat on a large baking sheet and bake for 10 minutes, shaking the pan halfway through to toast evenly. Let cool, then chop. Keep the oven heated for baking the blondies.
- Mix Wet Ingredients: In a large bowl, whisk together the olive oil, dark-brown sugar, and maple syrup until fully combined, about 1-2 minutes. Stir in the vanilla extract.
- Add Eggs and Leaveners: Whisk in the 3 eggs plus 1 egg yolk until smooth. Add the baking powder, baking soda, and salt, mixing well.
- Incorporate Flour: Gradually add the flour, about one cup at a time, folding it into the wet mixture with a spatula. Scrape the sides to ensure all ingredients are combined, forming a thick batter.
- Fold in Pecans: Fold 1 1/4 cups of the toasted and chopped pecans into the batter, saving about 1/4 cup for topping.
- Prepare Baking Dish: Line a 9×13-inch baking dish with parchment paper. Pour the batter evenly into the dish and sprinkle the remaining 1/4 cup pecans on top.
- Bake: 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. Allow the blondies to cool completely in the pan before cutting.
- Prepare Caramel Glaze: In a small bowl, whisk together the caramel sauce, powdered sugar, and enough milk or heavy cream (2-4 tablespoons) until smooth and pourable.
- Glaze and Serve: Once blondies are cooled and cut, drizzle the caramel glaze on top or serve it on the side for extra sweetness.
Notes
- These blondies are chewy and gooey with a rich caramel flavor enhanced by brown sugar and maple syrup.
- Toasting the pecans releases their oils and adds a flavorful crunch.
- The caramel glaze adds an indulgent finish, perfect for autumn desserts.
- Ensure blondies cool completely before cutting to achieve clean slices.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 blondie
- 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: 75 mg
