Maple Pecan Blondies with Maple Butter Glaze

So you know how I said as a New Years Resolution I wanted to hit the gym more...well that's a lot harder than it may seem.  After a long day at work I have a decision to make.  My first thought when sitting at the red light is turn right and make good on your NYR or turn left and enjoy a nice bowl of ice cream on the couch while catching up on your tv show you've missed since you no longer have cable and must wait for the show to come out on hulu.  I know what you're thinking "why not go to the gym first then go home and do the other things".  Well you are right I should, but you try and tell your brain that after an 8 hour work day.

The worst part about me not hitting the gym more is I thought it would be a good idea to make this sweet delicious blondies.  Aside from never making a blondie before, I've actually never tasted one either.  But now that I have I will definitely be putting this recipe on repeat.

Maple Pecan Blondies
2 c all-purpose flour
3/4 c pecans, chopped
1 c packed light brown sugar 
3/4 tsp salt 
1/4 tsp baking soda
8 tbsp (1 stick) unsalted butter, melted & cooled
1/2 c maple syrup
2 large eggs, room temp
2 tsp vanilla extract

Maple Butter Glaze
1/4 c unsalted butter
1/2 c maple syrup
1/4 c light brown sugar

Pre-heat oven to 350 degree.  Line a 9x13-inch baking pan with parchment paper so that the ends fall over the long sides of the pan. Grease very lightly with butter or baking spray.

In a large bowl, whisk together the flour, pecans, brown sugar, salt, and baking soda.  In a separate bowl, whisk together the melted butter, maple syrup, eggs, and vanilla extract. Pour the liquid mixture into the dry ingredients, and fold together quickly and firmly until completely combined.

Spread the batter in the prepared pan. It will be quite thick and sticky. Bake for 18 to 20 minutes, or until the center is just barely cooked and set. The blondies should be very soft still.

While the blondies are baking, make the maple butter glaze - Melt the butter in a small saucepan then stir in the maple syrup and brown sugar.  Bring to a boil over medium heat (make sure it doesn't boil over) and cook at a full boil for 2 minutes. Remove from the heat and let cool slightly.

Drizzle the warm glaze over the blondies.  Set the blondies aside to cool for at least a full hour. Lift out of the pan using the parchment to lift them straight up.  Cut into small squares to serve.

recipe from The Kitchn

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