Description
These Maple Pecan Blondies are a rich, gooey treat featuring a delightful blend of dark brown sugar, maple syrup, and toasted pecans. With a moist texture and optional caramel glaze for extra indulgence, these blondies are perfect for dessert lovers seeking a flavorful twist on a classic favorite.
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 your oven to 350°F (175°C). Spread the pecans flat on a baking sheet and bake for 10 minutes, shaking the pan halfway through to ensure even toasting. Once toasted, allow them to cool completely before chopping. Keep the oven heated for baking the blondies.
- Mix Wet Ingredients: In a large mixing bowl, combine the extra-virgin olive oil, dark brown sugar, and maple syrup. Whisk together for one to two minutes until well blended. Add the vanilla extract and stir to incorporate.
- Add Eggs and Leavening: Crack in the 3 large eggs plus 1 egg yolk into the bowl. Add baking powder, baking soda, and salt. Mix to combine all ingredients thoroughly.
- Incorporate Flour: Gradually add the all-purpose flour one cup at a time, mixing with a spatula to fold the flour into the wet batter. Be sure to scrape the sides and bottom of the bowl to fully combine all ingredients until the batter is uniform and smooth.
- Fold in Pecans: Gently fold in 1 1/4 cups of the toasted and chopped pecans, reserving 1/4 cup for topping.
- Prepare Baking Dish: Line a 9×13-inch baking dish with parchment paper. Pour the blondie batter evenly into the dish. Sprinkle the remaining 1/4 cup of chopped pecans evenly over the top of the batter.
- Bake Blondies: Bake in the preheated oven for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; the blondies are ready when moist crumbs cling to the toothpick but no wet batter remains. Avoid overbaking to maintain the gooey texture.
- Cool Blondies: Remove from the oven and let the blondies cool completely in the pan before cutting into bars to prevent them from breaking apart.
- Make Caramel Glaze (Optional): In a small bowl, whisk together 1/2 cup caramel sauce and 1/2 cup powdered sugar. Gradually add 2 tablespoons of milk or heavy cream, stirring until smooth. Add an additional 1-2 tablespoons of milk if a thinner glaze is desired.
- Serve: Drizzle the caramel glaze over the cooled blondies. Serve warm with a scoop of ice cream for an extra indulgent treat. Enjoy!
Notes
- Carefully measure the flour to avoid cakey blondies; too much flour or eggs affects texture negatively.
- Allow blondies to cool completely before cutting to prevent crumbling.
- Remove from oven when toothpick has moist crumbs; overbaking results in dry blondies.
- Store blondies in an airtight container for up to 4 days to maintain freshness.
- For longer storage, freeze blondies wrapped in plastic wrap and foil for 2-3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 blondie (approximate)
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
