Maple Pecan Blondies
2 cups all-purpose flour
3/4 cup pecans, finely chopped
1 cup packed light brown sugar
3/4 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter, melted and cooled
1/2 cup Dark Robust or Very Dark Strong maple syrup
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ounces maple sugar candy, chopped (optional)
Maple Butter Glaze
1/4 cup unsalted butter
1/2 cup Dark Robust of Very Dark Strong maple syrup
1/4 cup light brown sugar
Heat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper so that the ends fall over the long sides of the pan. Grease very lightly with butter or baking spray.
In a large bowl, whisk together the flour, chopped pecans, brown sugar, salt, and baking soda. In a separate bowl or large measuring pitcher, whisk together the melted butter, maple syrup, eggs, and vanilla extract. Pour the liquid mixture into the dry ingredients, and fold together quickly and firmly until completely combined. Fold in the chopped maple sugar candy. (optional)
Spread the batter in the prepared pan. Pressing the batter down with your floured fingers worked well. Bake for 18 to 20 minutes, or until the center is just barely cooked and set.
While the blondies are baking, make the maple butter glaze: Melt the butter in a small saucepan then stir in the maple syrup and brown sugar. Bring to a boil over medium heat (watch out that it doesn't boil over) and cook at a full boil for 2 minutes. Remove from the heat and let cool slightly.
Drizzle the warm glaze over the blondies.
Set the blondies aside to cool for at least a full hour. Lift out of the pan using the parchment to lift them straight up. Cut into small squares to serve.
Makes one 9x13 pan (about 20 2x2 servings).
Adapted from the original recipe at: The Kitchn