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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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Mocha Double Chocolate Chip Muffins

I was in the mood to make muffins today! The texture of these muffins is nice and fluffy, not dense at all. And they're super easy, too! I got 18 smaller muffins, but you could fill the cups more and get 12 bigger ones if you wanted to.



Mocha Double Chocolate Chip Muffins
Adapted from Foodaphilia
Makes 12-18 muffins

Ingredients
  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 3/4 cup sugar
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup white chocolate chips
  • 1/4 cup strong coffee, room temperature
  • 3/4 2%cup milk
  • 1/3 cup unflavoured oil
  • 1 egg
  • 1 teaspoon vanilla
  • more chocolate chips for the top
Directions
  1. Preheat the oven to 400F and line your muffin tin with paper liners.
  2. In a large bowl, sift together all the dry ingredients. Stir in the both chocolate chips.
  3. In a measuring cup, measure the coffee to the 1/4 cup line. Add milk until it reaches the 1 cup line. Add oil until it reaches the 1 1/3 cup mark. Then, with a fork, beat in the egg and vanilla until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until moistened.
  5. Divide between however many muffin cups you want to make and sprinkle some more chocolate chips on top. Bake for 13-18 minutes depending on the size of your muffins. Until your toothpick comes out clean. If you smell something burning, you've left them in too long.


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Comments

  1. Classical AppetitesMarch 3, 2012 at 11:47 PM

    These look and sound fantastic! I'll have to give them a go =)

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