Maple Pecan Blondies

These maple pecan blondies are absolutely heavenly!! The browned butter and brown sugar add a delicious caramelly-nutty note, the maple candied pecans add a nice crunch to the gooeyness of the blondie, and the extra salt really brings out all the flavours. Topped off with white chocolate and maple pecans – a true showstopper!

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INGREDIENTS

DIRECTIONS

225g

butter

white chocolate

Brown half the butter (about 115g) in a pan over medium high heat

Remove from heat and add in remaining butter to further cool down the browned butter

Once all the butter has melted and the mixture has slightly cooled down, pour it over the finely chopped white chocolate , let it sit for a few minutes, and then stir until all the chocolate is melted and nicely incorporated with the butter

200g

100g

2 tsp

1 tsp

eggs

light brown sugar

sugar

vanilla extract

maple extract

salt

In a large bowl, beat eggs, vanilla- and maple extract, salt, and both sugars on high until light and fluffy

285g

2 tsp

1 tsp

flour

corn starch

baking powder

Gently fold in the dry ingredients

150g

white chocolate

maple pecans

Roughly chop and gently fold into batter until evenly distributed

TIPP: to keep the add-ins from sinking to the bottom, you can coat them with a few tsps of cornstarch before adding them into the batter

Preheat oven to 180°C / 356°F and line the baking sheet with parchment paper

Bake for 25-35min or until a toothpick comes out clean (in this case no dough, there might be some molten chocolate on it though, that’s fine!)

100g

40g

white chocolate

heavy cream

Finely chop the white chocolate, heat up the whipping cream and pour it over the chocolate

Stir until a smooth ganache forms

100g

maple pecans

Roughly chop

Drizzle the white chocolate ganache over the blondies and distribute the chopped maple pecans over top, ever so slightly pressing them into the ganache at the end to make sure they stay in place