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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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Small Batch Brown Sugar Cookies (egg-free)

Tonight I decided to try making a cookie without eggs and the result was delicious!

 When I first took them out of the oven (and let them cool slightly) they were crispy on the outside and chewy in the middle. As I let them sit they got crispier but the flavour of these cookies is so fabulous that it doesn't matter!

 Normally chewy cookies are what I like, but I think this cookie could be one of my new favourites.



Above: I'm adding this new photo December 30th 2012.
I made this recipe again but I tried to double it for Christmas. I think I may have measured something incorrectly because they were completely different from the first time (as shown in the previous photo). They were delicious though, and I wish I knew what I did wrong so I can do it again! The inside was like a chewy Pillsbury cookie, and the outside was kind of lacy and crisp.

Small Batch Brown Sugar Cookies
Makes 15 cookies

 Ingredients
  • 1/3 cup unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • extra brown sugar for rolling (optional)
Directions
  1. Preheat the oven to 375F and line a cookie sheet with parchment.
  2. In a medium bowl, beat the butter and sugar together with a wooden spoon. I only beat it for about 30 seconds. Add the dry ingredients and mix to combine.
  3. Using a small cookie scoop, make balls of dough and roll them in extra sugar if you want to. I rolled some in sugar and left some without it but really couldn't tell the difference once they were baked. Place them about 2" on the prepared baking sheet (they will spread out a lot) and flatten them slightly with your fingers.
  4. Bake for about 10 minutes or until the edges start to turn golden. You'll have to leave them on the baking sheet for at least a minute to firm up before transferring to a wire rack.

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