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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 you over-bake them. Allow to co
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Egg Free Date Muffins

I needed to make more than 12 muffins, but I only had 1 egg left. I used the egg to make Delicious Blueberry Muffins and then decided to make a second batch of muffins that didn't require eggs.

 This recipe uses half whole wheat flour. Next time I'll add nuts too. I'll also try it with half the sugar because dates are sweet as it is. I did use the full cup this time though, and they were still delicious! Yum! Great for breakfast.



Egg Free Date Muffins
Adapted from Egg Free Baking
Makes 12 muffins

Ingredients
  • 1 cup chopped dates
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/8 cup butter (vegan if desired)
  • 1 tablespoon maple syrup
  • 1 cup boiling water
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
Directions
  1. Preheat oven to 400F. Line a muffin tin with 12 paper cups.
  2. In a bowl, mix dates, baking soda, sugar, butter and maple syrup. Add boiling water and stir it up. Let cool for 10 or 15 minutes.
  3. Mix flours together then stir in the date mixture until well combined. Divide between 12 muffin cups. About 1/3 cup of batter each. I used an ice cream scoop.
  4. Bake for about 12 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to wire racks to cool completely.


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Comments

  1. KerrywSeptember 19, 2013 at 12:39 PM

    My son is allergic to eggs so always on the lookout for good egg free recipes...he is also the fussiest eater in the word, so always on the lookout for ways to sneak goodies into him! I added a grated carrot to the recipe and used all white flour as that is what I had. I also used golden syrup instead of corn as again that is what I had...these were fantastic! They rose beautifully although needed a bit longer than 12 minutes in my oven. I might try them again with some pumpkin seeds too as he is allergic to nuts, but think a crunch would be great...rolled oats...oh the list is endless...thanks for a great recipe!

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  2. JulieOctober 5, 2017 at 1:31 PM

    You have maple syrup in your ingredients list but corn syrup in recipe. I wouldn't use corn syrup but would choose the healthier real maple syrup. Is this a typo?

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    Replies
    1. JenniferOctober 10, 2017 at 4:57 PM

      Oops! Sorry, I fixed it. It should have said maple. I no longer use corn syrup or canola oil in anything now that I know corn and canola are some of the top GMO crops.

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