Description
Deliciously chewy and gooey Maple Pecan Blondies with a rich caramel flavor, enhanced by the sweetness of brown sugar and maple syrup. Toasted pecans add a delightful crunch, while a caramel glaze tops off these perfect fall treats.
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, divided)
Caramel Glaze
- 1/2 cup caramel sauce
- 1/2 cup powdered sugar
- 2-4 tablespoons milk or heavy cream
Instructions
- Toast the pecans: Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a large baking sheet. Bake for 10 minutes, shaking the pan halfway through to ensure even toasting. Remove from the oven and let cool, then chop the pecans. Keep the oven heated for baking the blondies.
- Mix wet ingredients: In a large mixing bowl, whisk together the olive oil, dark-brown sugar, and maple syrup until smooth and combined, about 1-2 minutes. Stir in the vanilla extract.
- Add eggs and leavening agents: Whisk in the eggs and the additional egg yolk until fully incorporated. Add baking powder, baking soda, and salt, and mix well.
- Incorporate flour: Gradually add the all-purpose flour to the wet ingredients, about one cup at a time, folding it in with a spatula. Scrape the bowl edges to ensure all flour is mixed in and the batter is smooth.
- Fold in pecans: Fold in 1 1/4 cups of the toasted and chopped pecans, reserving about 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 reserved 1/4 cup chopped pecans evenly over the top of the batter.
- Bake the blondies: Bake in the preheated oven for 40 to 45 minutes. To check doneness, insert a toothpick into the center; if moist crumbs cling to it but no wet batter, the blondies are done. If wet batter sticks, bake longer. Remove from oven and allow to cool completely in the pan before slicing.
- Prepare caramel glaze: In a small bowl, whisk together the caramel sauce, powdered sugar, and 2 tablespoons of milk or heavy cream to form a smooth glaze. Add more milk or cream as needed to achieve desired consistency.
- Glaze and serve: Drizzle the caramel glaze over cooled blondies before cutting into 15 portions and serving.
Notes
- These blondies are chewy and gooey with a rich caramel flavor enhanced by brown sugar and maple syrup.
- Toasted pecans add a crunchy texture and nutty flavor.
- The caramel glaze on top adds extra sweetness and visual appeal.
- Perfect dessert for fall or any time you desire a sweet treat.
- Ensure the blondies are completely cooled before glazing and slicing for best results.
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
