Description
These Maple Pecan Blondies are rich, moist bars packed with toasted pecans and a luscious caramel glaze. They combine the warm sweetness of maple syrup and dark brown sugar with a tender, buttery texture from olive oil and eggs. A perfect blend of nutty, sweet, and subtly caramel flavors, these blondies are an irresistible treat for dessert or snack time.
Ingredients
Scale
Blondie Batter
- 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
- 1/2 cup caramel sauce
- 1/2 cup powdered sugar
- 2–4 tablespoons milk or heavy cream
Instructions
- Toast Pecans: Preheat the oven to 350°F (175°C). Spread the pecans flat on a baking sheet and bake for 10 minutes, shaking the pan halfway through to ensure even toasting. Let them cool, then chop and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the olive oil, dark-brown sugar, and maple syrup until fully combined, about 1-2 minutes. Stir in the vanilla extract.
- Add Eggs and Leaveners: Whisk in the 3 whole eggs plus 1 egg yolk until the mixture is smooth. Then add the baking powder, baking soda, and salt, mixing well to incorporate.
- Incorporate Flour: Gradually add the flour, about one cup at a time, folding it into the wet mixture with a spatula. Scrape the sides of the bowl to ensure all ingredients are combined, forming a thick batter.
- Fold in Pecans: Fold 1 1/4 cups of the toasted and chopped pecans into the batter, reserving 1/4 cup to sprinkle on top before baking.
- Prepare Baking Dish: Line a 9×13-inch baking dish with parchment paper. Pour the batter evenly into the dish and sprinkle the remaining pecans on top.
- Bake 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. Allow blondies to cool completely in the pan before cutting.
- Prepare Caramel Glaze: In a small bowl, whisk together the caramel sauce, powdered sugar, and enough milk or heavy cream (2-4 tablespoons) until smooth and pourable.
- Glaze and Serve: Once the blondies are fully cooled and cut into bars, drizzle the caramel glaze on top or serve it on the side for extra sweetness.
Notes
- Use high-quality extra-virgin olive oil for a subtle fruity flavor in the blondies.
- Ensure pecans are fully cooled before mixing into batter to prevent melting the butter or oil mixture.
- The caramel glaze consistency can be adjusted by varying the amount of milk or cream added.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- These blondies freeze well; wrap tightly and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: maple pecan blondies, pecan blondies, caramel glazed blondies, maple syrup desserts, nutty blondies
