Description

These Maple Pecan Blondies are a rich and gooey treat featuring the warm flavors of maple syrup and toasted pecans. Made with olive oil and dark brown sugar for a moist texture, these blondies bake into perfect squares topped with crunchy pecans. An optional caramel glaze adds an irresistible finishing touch, making them a decadent dessert perfect for any occasion.

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

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Instructions

Toast the Pecans: Preheat your 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 toast them evenly. Remove from the oven, let them cool, and chop. Keep the oven heated for baking the blondies.
Mix Wet Ingredients: In a large mixing bowl, combine the olive oil, dark brown sugar, and maple syrup. Stir them together for about 1-2 minutes until well combined. Add the vanilla extract and mix.
Add Eggs and Dry Ingredients: Crack in 3 large eggs plus 1 egg yolk into the bowl. Add the baking powder, baking soda, and salt. Gradually add the flour, about one cup at a time, folding it into the batter with a spatula until fully combined. Scrape down the sides to ensure everything is mixed well.
Fold in Pecans and Prepare for Baking: Fold 1 1/4 cups of the toasted pecans into the batter, reserving 1/4 cup for topping. Line a 9×13 inch baking dish with parchment paper or grease it lightly, then pour the batter evenly into the dish. Sprinkle the reserved pecans evenly on top.
Bake the Blondies: Bake in the preheated oven for 40-45 minutes. Test doneness by inserting a toothpick into the center: it should come out with moist crumbs but no wet batter. The blondies should be gooey and not fully dry. Remove from the oven and let cool completely before slicing.
Make the Caramel Glaze (Optional): In a bowl, mix together the caramel sauce and powdered sugar. Add 2 tablespoons of milk or heavy cream and stir until smooth. For a thinner glaze, add 1-2 more tablespoons of milk or cream. Drizzle the glaze over the cooled blondies before serving. Enjoy warm with ice cream if desired.

Notes

Carefully measure the flour to avoid cakey blondies; too much flour or eggs affects texture.
Let the blondies cool completely before cutting to prevent them from breaking apart.
Remove blondies from oven when a toothpick has moist crumbs but no wet batter for a perfect gooey texture.
Store blondies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze wrapped in plastic wrap and foil for 2-3 months. Thaw at room temperature before serving.

Nutrition

Serving Size: 1 blondie
Calories: 280
Sugar: 23g
Sodium: 110mg
Fat: 16g
Saturated Fat: 2.3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1.5g
Protein: 3g
Cholesterol: 55mg