Makesone 9×13 pan blondies (about 30 2×2 servings)
2 cups all-purpose flour 3/4 cup pecans, finely chopped 1 cup packed light brown sugar 3/4 teaspoon salt 1/4 teaspoon baking soda 8 tablespoons unsalted butter, melted and cooled 1/2 cup grade B maple syrup 2 large eggs, room temperature 2 teaspoons vanilla extract 2 ounces maple sugar candy, chopped
Maple Butter Glaze:
1/4 cup unsalted butter 1/2 cup grade B maple syrup 1/4 cup light brown sugar
Heat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper so that the ends fall over the long sides of the pan. Grease very lightly with butter or baking spray.
In a large bowl, whisk together the flour, chopped pecans, brown sugar, salt, and baking soda. In a separate bowl or large measuring pitcher, whisk together the melted butter, maple syrup, eggs, and vanilla extract. Pour the liquid mixture into the dry ingredients, and fold together quickly and firmly until completely combined. Fold in the chopped maple sugar candy.
Spread the batter in the prepared pan. It will be quite thick and sticky. Bake for 18 to 20 minutes, or until the center is just barely cooked and set. The blondies should be very soft still.
While the blondies are baking, make the maple butter glaze: Melt the butter in a small saucepan then stir in the maple syrup and brown sugar. Bring to a boil over medium heat (watch out that it doesn’t boil over) and cook at a full boil for 2 minutes. Remove from the heat and let cool slightly.
Drizzle the warm glaze over the blondies. Reserve any leftover glaze and refrigerate, well covered. It will last for at least a week in the refrigerator, and can be used for serving the blondies, or drizzled over ice cream.
Set the blondies aside to cool for at least a full hour. Lift out of the pan using the parchment to lift them straight up. Cut into small squares to serve
Per serving, based on 16 servings. (% daily value)
- Calories 308
- Fat 14.1 g (21.7%)
- Saturated 6.6 g (33.2%)
- Carbs 43.9 g (14.6%)
- Fiber 1.1 g (4.5%)
- Sugars 29.7 g
- Protein 3.1 g (6.3%)
- Sodium 146.3 mg (6.1%)