Stacked Maple Pecan Blondies
This is quite literally an ‘award winning’ recipe – this what I made to win our college Bake-Off. My tried and true maple blondies but stacked with a delicious brown butter pecan buttercream with some bailey’s, and topped off with a white ganache and candied pecans – truly heavenly!
The layers
200g candied pecans
roughly chopped
50g browned butter
4 tbsp maple syrup
2-3 tbsp Bailey’s
170g white chocolate
pinch of salt
Brown the butter and let it cool down a little before pouring it over the finely chopped white chocolate
Stir until all the chocolate is melted and incorporated and add the maple syrup, Bailey’s, and salt
Let the mixture cool and whip it up until light and airy
225g butter
4tbsp maple syrup
Brown half the butter, remove from heat, stir in remaining butter to melt along with the maple syrup (this helps speed up the cooling process)
225g white chocolate
Finely chop the chocolate and pour over the brown butter mixture to melt it – stir until fully combined
4 eggs
300g light brown sugar
1 tsp coffee powder
1 tsp salt
Mix the eggs with the sugar, coffee, and salt for about 5-10min or until the eggs are light and fluffy
Under constant whisking, slowly stream in the cooled brown butter – chocolate mix and continue whisking until everything is fully combined
285g flour
2 tsp corn starch
1 tsp baking powder
Carefully fold in the dry ingredients with a spatula
100g white chocolate
50g toffee bits
Roughly chop the chocolate and fold it into the batter together with the toffee bits
Bake at 200°C for about 40min or until a toothpick comes out clean
200g browned butter
300g powdered sugar
3 tbsp maple syrup
3 tbsp Bailey’s
1 tsp salt
100g chopped candied
Brown the butter, and let it cool off before adding it to the powdered sugar
Mix it on high until light and fluffy, and incorporate the maple syrup, Bailey’s, and salt
Once everything is well combined, stir in the roughly chopped candied pecans
225g butter
4tbsp maple syrup
Brown half the butter, remove from heat, stir in remaining butter to melt along with the maple syrup (this helps speed up the cooling process)
225g white chocolate
Finely chop the chocolate and pour over the brown butter mixture to melt it – stir until fully combined
4 eggs
300g light brown sugar
1 tsp coffee powder
1 tsp salt
Mix the eggs with the sugar, coffee, and salt for about 5-10min or until the eggs are light and fluffy
Under constant whisking, slowly stream in the cooled brown butter – chocolate mix and continue whisking until everything is fully combined
285g flour
2 tsp corn starch
1 tsp baking powder
Carefully fold in the dry ingredients with a spatula
100g white chocolate
50g toffee bits
Roughly chop the chocolate and fold it into the batter together with the toffee bits
Bake at 200°C for about 40min or until a toothpick comes out clean