Maple Pecan Blondies
Chewy, golden blondies made with brown butter and real maple syrup, studded with toasted pecans. One bowl and one pan make these an easy fall treat for lunchboxes or a weekend dessert.
1 hr 15 mins
16 servings
Ingredients
- 1 ¼ cups All-Purpose Flour
- 1 Egg Yolk
- 1 Egg
- ½ cup Unsalted Butter
- ½ teaspoon Flaky Salt
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Cinnamon
- 2 teaspoons Vanilla Extract
- ½ teaspoon Baking Powder
- 1 cup Light Brown Sugar
- ¼ cup Maple Syrup
- 1 cup Pecans
Directions
- Heat the oven to 350°F. Line an 8x8-inch baking pan with parchment, leaving some overhang on two sides.
- Melt the butter in a small saucepan over medium heat, swirling, until it smells nutty and small brown bits form, 4 to 5 minutes. Pour it into a large mixing bowl and let cool for 5 minutes.
- Whisk the brown sugar and maple syrup into the butter, then whisk in the egg, egg yolk, and vanilla until glossy.
- Add the flour, baking powder, kosher salt, and cinnamon and stir with a spatula just until no dry streaks remain. Fold in three-quarters of the pecans.
- Spread the batter in the pan, scatter the remaining pecans over the top, and sprinkle with the flaky salt.
- Bake for 25 to 30 minutes, until the edges are golden and a toothpick in the center comes out with a few moist crumbs.
- Cool in the pan for at least 30 minutes, then lift out by the parchment and cut into 16 squares.
