Ingredients
Method
- Preheat your oven to 350°F (175°C). Butter an 8x8-inch (20x20 cm) baking pan and line it with parchment paper, letting two sides overhang for easy lifting. Set aside.
- In a large bowl, whisk together the melted butter, dark brown sugar, maple syrup, egg, vanilla extract, and salt until smooth and well combined.
- In a separate small bowl, whisk together the flour and baking soda. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix. Then fold in the toasted pecans.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, until the edges are golden and the center is just set but still slightly jiggly when gently shaken.
- Let the blondies cool in the pan on a wire rack for 10 minutes, then use the parchment sling to lift them out and transfer to the rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Thaw frozen blondies at room temperature for about 1 hour before serving.
Nutrition
Notes
For the deepest maple flavor, use Grade B or dark amber maple syrup. Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. If you prefer a less sweet blondie, reduce brown sugar to 1 cup (6 oz). These blondies are best enjoyed the day they're made but stay chewy for days. For a California twist, add ½ cup of chopped Mission figs or Medjool dates along with the pecans. Slice into 9 squares for standard servings or 16 smaller bites for parties.