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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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Mango Pound Cake

I came across this recipe for Mango Pound Cake which was originally a recipe for Sour Cream Pound Cake by Paula Deen. After reading both recipes, it seems that the only change that was made from the original recipe was swapping the sour cream for mango puree. I added a pinch of salt too.

 The mango should be sweeter than sour cream, so you may need to adjust the amount of sugar you use based on which ingredient you choose. 

 Yesterday, I alternated the eggs with the dry ingredients and used an electric mixer. Today I tried mixing the eggs with the sugar mixture and then mixing in the dry ingredients just until combined. Both of these methods produced the same texture.




Mango Pound Cake
Makes 1 loaf or 12 cupcakes

 Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup mango puree, from ripe mangoes
  • 3 large eggs
  • 1/2 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
Directions
  1. Preheat the oven to 350F and grease a loaf pan or line 12 muffin cups with paper liners.
  2. Beat butter and sugar together on low speed for about 2 minutes. Mine didn't get fluffy, it just looked like wet sugar. Beat in the mango puree. Now it will start coming together.
  3. In a bowl, lightly beat the eggs with vanilla.
  4. In another bowl, sift together the flour, baking soda and salt.
  5. Add the flour mixture and the egg mixture to the sugar mixture on low speed (so you don't make a big mess). Alternate, beginning and ending with flour.
  6. Pour the batter into the loaf pan or divide among the muffin cups. Bake the loaf for about 50 minutes or until a tester comes out clean. Cupcakes will take somewhere between 15 and 20 minutes. Cool before serving.
  7. Apparently these taste better the next day, but who can wait that long? I'm definitely trying this with sour cream next time, and putting glaze on them. I'm hoping they taste like sour cream glazed doughnuts!
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