Description
These Maple Pecan Blondies are rich, gooey, and packed with the warm flavors of maple syrup and toasted pecans. Made with olive oil for moistness and topped with an optional caramel glaze, they offer a perfect balance of sweetness and nuttiness. Ideal for a comforting dessert or a special treat anytime.
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 the pecans: Preheat the oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and bake for 10 minutes, shaking the pan halfway through to ensure even toasting. Remove, let cool, then chop. Keep the oven on for baking the blondies.
- Combine wet ingredients: In a large mixing bowl, whisk together olive oil, dark brown sugar, and maple syrup until well combined, about 1-2 minutes. Stir in vanilla extract.
- Add the eggs: Beat in the 3 whole eggs and 1 egg yolk to the mixture until fully incorporated.
- Mix dry ingredients: Add baking powder, baking soda, and salt to the bowl, then gradually add the all-purpose flour one cup at a time. Use a spatula to fold the flour into the batter, scraping the bowl to ensure everything is well mixed and a uniform batter forms.
- Fold in pecans: Gently fold in 1 1/4 cups of the chopped toasted pecans, reserving 1/4 cup for topping.
- Prepare baking dish and bake: Line a 9×13 inch baking dish with parchment paper. Pour the batter into the dish and evenly spread it out. Sprinkle the remaining 1/4 cup pecans on top. Bake in the preheated oven for 40-45 minutes. Use a toothpick inserted into the center to check doneness; it should come out with moist crumbs but no wet batter.
- Cool and slice: Allow the blondies to cool completely in the pan before cutting into 15 portions to prevent them from crumbling.
- Make the caramel glaze (optional): In a small bowl, whisk together caramel sauce and powdered sugar. Add 2 tablespoons of milk or heavy cream to achieve a thick glaze. For a thinner glaze, add an additional 1-2 tablespoons milk. Drizzle the glaze over the blondies before serving. Serve warm with ice cream if desired.
Notes
- Accurately measure flour to avoid cakey blondies. Over-measuring flour or eggs results in a drier texture.
- Let blondies cool completely before slicing to ensure clean cuts and prevent crumbling.
- Blondies should be cake-like but with a gooey center; check doneness with a toothpick—it should have moist crumbs but not wet batter.
- Store blondies in an airtight container for up to 4 days at room temperature.
- For longer storage, freeze wrapped in plastic wrap and foil; keep frozen for 2-3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 blondie (approx. 1/15th of recipe)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
