Description
These Maple Pecan Blondies are a chewy, gooey treat with a rich caramel flavor from brown sugar and maple syrup, featuring toasted pecans for a delightful crunch. Finished with a caramel glaze, they make a perfect indulgent dessert especially suited for fall.
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 the Pecans: Preheat your oven to 350°F (175°C). Spread the pecans evenly on a large baking sheet and bake for 10 minutes, shaking the pan halfway through to ensure even toasting. Once toasted, let them cool completely, then chop and set aside. Keep the oven heated for baking the blondies.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the olive oil, dark-brown sugar, and maple syrup until smooth and combined, which takes about one to two minutes. Stir in the vanilla extract.
- Add Eggs and Dry Ingredients: Whisk the 3 large eggs plus the extra egg yolk into the wet mixture. Then add the baking powder, baking soda, and salt. Gradually incorporate the flour, adding about one cup at a time, folding it into the batter with a spatula and scraping the sides of the bowl until the batter is completely combined.
- Fold in Pecans and Prepare Baking Dish: Fold 1 1/4 cups of the toasted, chopped pecans into the batter, reserving the remaining 1/4 cup for topping. Line a 9×13-inch baking dish with parchment paper and pour the batter evenly into the dish. Sprinkle the reserved pecans evenly over the top of the batter.
- Bake the Blondies: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick in the center; if it comes out with moist crumbs but no wet batter, the blondies are ready. Remove from the oven and allow to cool completely before cutting.
- Make the Caramel Glaze: In a small bowl, whisk together the caramel sauce, powdered sugar, and 2 tablespoons of milk or heavy cream. Adjust the consistency by adding more milk or cream as needed until smooth and pourable. Drizzle the glaze over the cooled blondies before serving.
Notes
- For best flavor and texture, ensure pecans are evenly toasted and fully cooled before folding into batter.
- Allow blondies to cool completely to set properly; warm blondies may be too soft and sticky to cut cleanly.
- The caramel glaze enhances the rich maple and brown sugar notes, but can be omitted if you prefer a less sweet finish.
- Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- These blondies make a fantastic dessert or treat for gatherings, especially during autumn and the holiday season.
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: 70 mg
