Maple Pecan Blondies
Here’s a blondie recipe that I have made many times! Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy! Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg 2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped Directions Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined. Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them. Allow to co
I love that you did a healthier "fried" chicken and the flavors sound wonderful. I oven "fry" 99.995 of the time and have found that if I cook my chicken at 450F for 20-25 minutes it is cooked through perfectly and still extremely juicy, hot and fast is the way to go. I think that at 40 minutes, you had just over baked taking away all the juiciness. Just my $.02 so take it for what it's worth.
ReplyDeleteIf you haven't already, I'd love for you to check out my CCC entry Copycat "KFC" Original Recipe Fried Chicken
Lisa~~
Cook Lisa Cook
Love that you healthied these up! Makes me not feel as guilty! ;)
ReplyDelete#46
I think your recipe looks good. Definitely sounds good.
ReplyDelete#19