Cinnamon Maple Pecan Blondies
If you’re looking for a fall dessert that isn’t pumpkin, these cinnamon maple pecan blondies are it. Soft, chewy, buttery blondies with notes of cinnamon, maple syrup, and toasted pecans.
Ingredients you’ll need:
- Butter: This recipe calls for brown butter, which is butter that has been cooked until the milk solids turn golden brown and develop a nutty, toasty flavor. Click here for some tips and tricks to perfecting your brown butter!
- Brown sugar: We like to use light brown sugar which gives a beautiful golden brown color and makes the blondies soft and moist.
- Pure maple syrup: Make sure you’re using real maple syrup, not pancake syrup!
- Egg and egg yolk: The eggs are essential for binding the ingredients together and the yolk helps with the texture and softness of the blondie.
- Flour: Nothing fancy here, just some all-purpose flour.
- Cinnamon: Just a touch for that warm fall flavor.
- Chopped chocolate: Using chopped chocolate creates pools of melty chocolate giving that gooeyness that we all love!
- Pecans: The recipe calls for toasted pecans for a deep nutty flavor. Just spread pecans on a sheet tray and bake at 350°F for 5-7 minutes until fragrant and slightly darkened. Be careful not to burn!
Watch how we made them:
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Cinnamon Maple Pecan Blondies
If you’re looking for a fall dessert that isn’t pumpkin, these cinnamon maple pecan blondies are it. Soft, chewy, buttery blondies with notes of cinnamon, maple syrup, and toasted pecans.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup pure maple syrup
- 1 whole egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup semi sweet chocolate chopped
- 1/2 cup pecans chopped
Instructions
- Preheat the oven to 350℉. Grease and line a 9×9 pan.
- Toast the pecans by spreading them on a sheet tray. Bake them at 350℉ for 5-7 minutes until fragrant and slightly darkened.
- In a saucepan over medium heat, add the unsalted butter and melt, constantly swirling the pan. Once melted, the butter will begin to foam and get bubbly. Watch the butter closely, being careful not burn. After the butter turns golden brown, remove from heat and transfer to a bowl to cool.
- Whisk the butter, brown sugar, and maple syrup until smooth. Add the egg, egg yolk, and vanilla extract and mix until combined. Add the flour, cinnamon, and salt.
- Fold in the chocolate and pecans. Spread the batter into the prepared pan and bake 25 minutes. Allow to cool before slicing. Enjoy!
Notes
How to Store: Store blondies in an airtight container at room temperature up to one week. To freeze, wrap the sliced blondies in plastic wrap, then transfer to an airtight container or freezer bag. Freeze for up to three months.
Tried this recipe?Let us know how it was!
