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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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Greta's Miracle Brownies

This recipe is from the book I bought earlier this week, The Looneyspoons Collection. It was called Greta's Gluten-Free Miracle Brownies, but I don't have any gluten-free flour blend so I used regular flour. I guess they're no longer gluten-free. And would you believe there's pumpkin puree in these? There is but you can't taste it! I won't tell my kids. They gobbled these up.

They were chewy, almost fudgy and because I wanted to send a piece to school I left out the nuts (schools here are nut free). If you want to add nuts, 1/3 cup chopped walnuts would be great.

These were 110 calories per slice (according to the book) with the nuts.


Greta's Miracle Brownies
Makes 16 squares

Ingredients
  • 1/2 cup all purpose (or gluten-free) flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup lightly packed brown sugar
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup butter, melted and cooled
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup semi sweet chocolate chips (optional)
  • 1/3 cup nuts (optional)
Directions
  1. Preheat the oven to 350F and line an 8x8 glass dish with parchment. Spray on some cooking spray as well just in case.
  2. Combine flour, cocoa, baking powder and salt in a bowl and set aside. In another bowl, beat together sugar, pumpkin, butter, egg and vanilla with a whisk until well combined. Add dry mixture to the wet and stir to combine. Stir in chocolate chips and nuts.
  3. Spread the batter evenly in the baking dish and bake for about 25 minutes or until a toothpick comes out clean. Cool completely before cutting into 16 squares.
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