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Maple Pecan Blondies

Maple pecan blondies bake in an 8x8-inch pan until the edges are golden and the centers stay soft with a few moist crumbs. Brown sugar, maple syrup, and chopped pecans give these chewy bars a rich maple flavor and a tender bite.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 201
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 1.75 cups all-purpose flour spooned and leveled
  • 0.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 cup light brown sugar packed
  • 0.25 cup pure maple syrup
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp maple extract
  • 0.75 cup pecans chopped

Equipment

  • 1 8x8-inch baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
  3. Lightly coat the parchment with nonstick cooking spray.
  4. Whisk the flour, baking powder, and salt together in a medium bowl.
  5. In a large bowl, whisk the melted butter, brown sugar, and maple syrup until smooth.
  6. Whisk in the egg and egg yolk, then the vanilla and maple extracts, until combined.
  7. Stir in the flour mixture just until no dry streaks remain.
  8. Fold in the pecans.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 28 to 34 minutes, until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
  11. Cool completely in the pan on a wire rack.
  12. Lift out using the parchment and cut into 16 squares.

Notes

For chewy blondies, avoid overmixing once the flour mixture is added. Store covered in the refrigerator for up to 4 days; freeze for up to 3 months.