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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 yo...
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Black Bean Brownies

I was really surprised to find that this did NOT taste like beans. It was super fudgy and yummy. 

 Nuts would be good in this recipe, too! Or try using different flavours of chocolate chips.

Black Bean Brownies
Original Recipe by Allrecipes.com
Makes 12 brownies

Ingredients
  • 2 cups canned black beans, rinsed and drained
  • 2 large eggs
  • 3 tablespoons avocado (or unflavoured) oil
  • 1/4 cup cocoa powder
  • 1 pinch salt
  • 2 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1 teaspoon instant coffee (optional)
  • 1/4 cup milk chocolate chips (optional)
  • 1/4 cup dried cranberries (optional)
Directions
  1. Preheat oven to 350F. Grease an 8x8" glass baking dish with a little oil.
  2. Put all ingredients except chocolate and cranberries in a blender or food processor and puree until combined. Pour into prepared baking dish and sprinkle on the chocolate chips and cranberries.
  3. Bake for about 30 minutes or until the centre is firm. You'll need to touch it with your finger. If it feels jiggly leave it in for a few more minutes. The toothpick test will not work on this recipe. It's too fudgy.
  4. Let it cool completely before cutting into 12 squares.
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