Know someone who doesn’t love chocolate? Make them these Blondies instead of brownies. Choose use high-quality 100% pure maple syrup for these bar cookies; the fake stuff doesn’t have the same richness and aroma. The darker the syrup, the stronger the flavor.

Southern Living

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Linda Pugliese

Recipe Summary

active:
40 mins
total:
2 hrs 15 mins
Yield:
24 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Melt butter in a medium saucepan over medium. Cook, whisking constantly, until butter browns and smells nutty, 5 to 7 minutes. Immediately pour into a bowl. Place in refrigerator to cool, whisking every 5 minutes until thickened and creamy, about 20 minutes. (Butter should look like melted peanut butter.)

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  • Beat eggs and sugar with an electric mixer on medium speed until thickened and pale yellow, about 3 minutes. Whisk together flour, baking powder, and salt in a bowl. Add to egg mixture in thirds, alternately with cooled butter, beginning and ending with flour mixture, beating on low after each addition. Slowly beat in maple syrup; add vanilla, and beat just until combined. Fold in 1 cup of the pecans with a spoon.

  • Pour batter into a greased and floured 13- x 9-inch baking pan, and spread into an even layer. Sprinkle with remaining 1⁄4 cup pecans.

  • Bake in preheated oven until golden and a wooden pick inserted in middle comes out clean, about 35 minutes. Transfer pan to a wire rack to cool completely, about 1 hour. Cut into 24 bars.

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