Butter Pecan Blondies

5 from 3 votes

Butter Pecan Blondies are melt in your mouth delicious and amazing! Chocolate chips, crunchy pecans one bowl, oven bake.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Western

Keyword: butter pecan blondies

Servings:

Calories: 383kcal

Author: Adrianne

Ingredients

Blondies

1 cup brown sugar
1 cup white sugar
250 grams/2 sticks butter unsalted
2 large eggs free range
2 teaspoons vanilla
2 cups plain flour
1 cup pecans roughly chopped
1 cup dark chocolate chips

Maple Butter Topping

50 grams/1/2 stick butter unsalted
2 tablespoons maple syrup
1 tablespoon white sugar

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Baking dish: lightly grease a square (24 x 24 cm or 9.4 inch) baking dish with cooking spray then line with 2 overlapping sheets of baking paper with a 2 inch overhang on each side.
Blondies: add the brown sugar and white sugar to a large mixing bowl. Then place the butter into a heatproof container and microwave for 30 second increments until melted (around 1 ½ minutes). Once melted pour the butter into the bowl and stir until consistently combined. Then add both eggs and the vanilla. Stir. Next add the flour and use a spatula to stir until it is consistently mixed in. Then add the chopped pecans and dark chocolate chips. Stir gently to fold in.
Baking dish: use the spatula to transfer the batter into the prepared baking dish. Spread it out so that it is across the base in a relatively even layer.
Maple butter: add the butter to a heatproof jug and microwave for 30 seconds (high heat) to melt. Once melted add the maple syrup and stir to combine. Next pour the maple butter across the top of the blondies. Pick up the baking dish and move it side to side to promote an even coverage. Then sprinkle the white sugar over the top.
Oven bake: place the uncovered baking dish into the preheated oven on the middle shelf. Bake the blondies for 30-35 minutes. Once the cook time is up, use oven mitts to remove the baking dish and place it on a heatproof surface.
Cool: let the blondies cool in the baking dish for 20 minutes (minimum) then grab the overhanging paper and lift them up and out of the pan. Place them onto a wire rack to cool for a further 20 minutes.
To serve: once cooled, use a knife and cutting board to slice the blondies into 16 evenly sized pieces.

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