Sometimes I feel confident that I am a culinary genius.
This is one of those times.
I spent the past weekend in Maine (just WAIT till you see this week’s Wildlife Wednesday) relaxing, enjoying nature (and its silence!), searching for moose, and partaking in quite a few maple syrup enhanced treats. Whoopie pies included.
Naturally I came home with a bottle of Maine maple syrup and proclaimed that I would be baking something maple-inspired the very next day.
True to my word, I woke up this morning and, without leaving my bed (True Life: I Don’t Remember Life Before My iPhone), immediately started googling maple blondie recipes.
So I’m perusing recipes (still in bed, hellO summer vaca!), and they’re all “add one teaspoon maple flavoring“ and I’m all “no thank you please”. There is no way Aunt Jemima is coming anywhere near my kitchen. Not now, not ever. It’s possible that my maple syrup snobbery stems from the blueberry elitism.
I searched my cabinets and found oh, three bottles of maple syrup, as well as these TDF pecan pralines. Have you ever tried these? If not, DON’T. Don’t do it. They are more addictive that crack and you will find yourself handing over the last of your paycheck to the nice cashier at Trader Joe’s just so you can buy out the entire supply. Trust me.
And that is how the most delicious blondies in the history of deliciosity were born.
These babies are rich, buttery, and decadent, with just enough maple flavor. The praline melts into the blondie and results in little pockets of sweetness throughout. I dare you to eat just one.
Maple Pecan Praline Blondies (adapted from Martha Stewart)
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
- 3/4 cup brown sugar
- 1/3 cup pure maple syrup
- 1 egg
- 1 cup + 1 tablespoon flour
- 1 teaspoon salt
- 1/2 cup pecan pralines (regular pecans would work too)
Directions
- Preheat oven to 350 degrees. Grease a 8×8 pan.
- Whisk butter and brown sugar until combined and smooth.
- Add the maple syrup and egg; whisk till incorporated.
- Add flour and salt; stir until just combined.
- Gently fold in pecans.
- Pour batter into prepared pan and bake for 30-35 minutes, until edges are golden brown and center is just set.
WOW. Looks heavenly.
Something seems off with this recipe. It came out very bready even cooking to 30 min. Granted, my oven could be off, but I think reduction in amount of flour and baking time would do it justice.
Thanks for pointing this out. I’ll admit I’m not the best measurer (sometimes I just throw things in and guess), so it’s likely that it’s more like 1 cup + 1-2 tablespoons flour rather than 1/4 cup. I’ll try to be more precise in the future!
I have been searching for HOURS now, trying to find a recipe that incorporates praline pecans. I want to bake a special treat for a special someone’s birthday.
I also have a bottle of Maple Praline Syrup. This recipe sounds perfect but the problem regarding the flour measurement scares me off a little. Are you certain about the revised measurement, and do you think the syrup I mention would work?
Hi Andrea! I actually made a version of these blondies yesterday, and the flour revision worked. However, I upped the brown sugar to 3/4 cup and reduced the baking time to 30-35 minutes and that helped make the blondies chewier (I’ve since revised the recipe to include these changes). I can’t say for sure how the praline syrup will work, but it sounds like a delicious addition to me!
Thank you for your quick reply! I haven’t done any baking in awhile and am a little nervous (especially considering the occasion
). I”m going to give these a try.They sound really delicious.
You are very welcome! Let me know how thee turn out!
In a word …. FABULOUS!
I decided to use the maple syrup you call for instead of the Maple Praline syrup that I had because it wasn’t pure maple. I didn’t want to deviate from your recipe, especially since I have never made this before. I’ll be making them again. Thanks!! Great recipe!
Woohoo! Glad they were a hit
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