Maple-Pecan Blondies
Serves: 32
 
Ingredients
  • 2 cups firmly packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup unsalted butter, melted and cooled slightly
  • ¼ cup apple cider
  • 1 teaspoon vanilla extract
  • ¾ teaspoon maple extract
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1½ cups chopped pecans
Instructions
  1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together sugar, baking powder, and salt. Gradually stir in melted butter. Whisk in apple cider, vanilla extract, maple extract, and eggs, one at a time. Stir in flour and 1 cup pecans. Spread batter onto prepared pan. Sprinkle batter evenly with remaining ½ cup pecans.
  3. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool completely in pan on a wire rack.
  4. Using excess parchment as handles, carefully remove blondie from pan. Using a large sharp knife, trim and discard rough edges from blondie. Cut into 32 (3x1-inch) rectangles. Serve immediately, or store in an airtight container and serve within 3 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/maple-pecan-blondies/