Maple Brown Sugar Blondies
Delicious brown sugar blondies with toasted pecan and maple topping, are soft and chewy on the inside, with a delightful brown sugar and maple crispy and crumbly topping to finish them off!
Ingredients
Blondie Batter
- 6 tbsp. unsalted butter, melted and cooled
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 1 tbsp. maple syrup
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 3/4 cup all-purpose flour
- 1/2 cup dark chocolate chips
- 1/2 cup toasted pecans, coarsely chopped
Maple Pecan Topping Mixture
- 1 oz. butter, softened to room temp (equals 2 tbsp.)
- 1/2 cup light brown sugar
- 2 tbsp. pure maple syrup
- 1 tsp. vanilla extract
- 1 cup toasted walnuts or pecans (or a combination, coarsely chopped)
Instructions
Blondie Better
- Preheat oven to 350℉. Line an 8x8 inch baking pan with foil or parchment paper, leaving some length on either end to help remove the blondies once cooked. Be sure to tuck the paper/foil into the corners of the pan. Spray parchment or foil with cooking spray. Set aside.
- Place the pecans (and walnuts if using both) on a separate baking sheet, lined with foil, and bake for about 5-7 minutes, or until the nuts begin to have a nice aroma and turn slightly brown. Keep your eye on them so they don’t burn. Remove from oven to cool.
- Blend flour, baking powder and salt in a bowl.
- In a separate, larger bowl, blend butter and brown sugar until combined. Whisk in egg, vanilla and maple syrup. Blend well.
- Gently fold dried into egg mixture. Stir in chocolate chips. Spread batter into the bottom of the prepared baking pan.
Maple Pecan Topping
- With a fork or wooden spoon, blend softened butter and brown sugar until blended. Stir in egg white, vanilla, maple syrup and toasted chopped nuts to combine well.
- Using an offset spatula, evenly spread a thin layer of this mixture over the blondie batter.
- Bake for 22-25 minutes in preheated oven until golden brown and the top is not giggly. Remove from oven and cool to room temp. Remove blondies from the pan and cut into 2-inch squares. Store in an airtight container until ready to serve.
