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)
- 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)
- 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.