Friday, March 22, 2013

Pecan Maple Blondies

It's been spring like here for a couple of weeks so I know I can confidently say goodbye to freezing temperatures and this blondie will be my goodbye to winter :) Pfft...a big ol scoop of vanilla ice cream will bring them right into Spring, huh?
  2 c flour
3/4 c chopped pecans (plus extra for sprinkling on top)
1 c brown sugar
3/4 tsp salt
1/4 tsp baking soda
8 tbsp melted butter
1/2 c B grade maple syrup
2 lg eggs
2 tsp vanilla

Maple Cream Glaze:
1/4 c unsalted butter
1/2 c B grade maple syrup
1/4 c brown sugar
1/4 c heavy cream
Heat oven to 350º. Line a 9x13" baking pan with parchment paper with a little overhang (for easier removal). Lightly spray parchment paper with cooking spray and set aside. Melt butter and set that aside too.
In a large mixing bowl, mix flour, pecans, brown sugar, salt and baking soda until everything is incorporated. In another bowl mix melted butter, maple syrup, eggs and vanilla until blended.  Now add wet and dry ingredients together. Stir until combined. Mixture will be thick like a brownie batter. Pour into prepared pan and bake for about 20 minutes, or until set and just a tiny bit soft. In the mean time make your icing.
Melt your 1/4 c butter in pan, add maple syrup, brown sugar and heavy cream. Boil at medium heat for about 2 minutes. Remove from heat and let it cool off a bit. I used a pastry brush and just slathered it on the warm blondies. Sprinkle with chopped pecans and let it cool down and set up.


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