You can’t go wrong with these moist Maple Pecan Blondies. Just make sure you have enough to feed the crowd because they’re sure to disappear quickly.
Maple Pecan Blondies
Makes about 16
Ingredients
- ¾ cup unsalted butter, melted
- ½ cup firmly packed light brown sugar
- ⅓ cup maple syrup
- 3 large eggs, divided
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ cup chopped pecans, divided
- 1 (8-ounce) package cream cheese, softened
- ½ cup granulated sugar
- Maple Caramel Sauce (recipe follows)
Instructions
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.
- In a large bowl, whisk together melted butter, brown sugar, maple syrup, 2 eggs, and vanilla until combined.
- In a small bowl, whisk together flour, salt, and baking powder until combined. Stir flour mixture into butter mixture until combined; stir in ½ cup pecans. Spread two-thirds of batter into prepared pan.
- In a medium bowl, beat cream cheese, granulated sugar, and remaining egg with a mixer at medium speed until combined, about 1 minute. Spread cream cheese mixture onto batter. Drop remaining batter by spoonfuls onto cream cheese mixture; swirl batters together using a knife. Sprinkle with remaining ¼ cup pecans.
- Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool completely on a wire rack. Cut into bars, and drizzle with Maple Caramel Sauce before serving.
Maple Caramel Sauce
Makes about 1½ cups
Ingredients
- ¾ cup sugar
- ¼ cup water
- ¼ teaspoon kosher salt
- 1 cup heavy whipping cream, room temperature
- ⅓ cup maple syrup
- 1 tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- In a small enamel-coated cast-iron skillet, bring sugar, ¼ cup water, and salt to a boil over medium-low heat. (Do not stir.) Simmer, swirling pan occasionally, until amber colored, 23 to 25 minutes. Remove from heat; gradually stir in cream and maple syrup until smooth.
- Return skillet to medium-low heat; cook, stirring occasionally, until mixture registers 225° on a candy thermometer, 20 to 25 minutes. Remove from heat; whisk in butter and vanilla until smooth. Let cool to room temperature before using. Refrigerate in an airtight container for up to 1 month.
Notes
• KITCHEN TIP •
If you want to keep your baked goods fresh for longer, wrap them in a layer of plastic wrap and then a layer of foil to seal in the flavor and moisture. Store in the freezer until you’re ready to enjoy
If you want to keep your baked goods fresh for longer, wrap them in a layer of plastic wrap and then a layer of foil to seal in the flavor and moisture. Store in the freezer until you’re ready to enjoy
