No Cake Flour? No Problem!
If you do not have cake flour, that’s not a problem at all! Follow the steps below for this recipe to ensure you can still achieve that perfect blondie texture:
• Instead of 1/2 cup all-purpose flour plus 1/2 cup cake flour, just use 1 cup of all-purpose flour.
• Next, take out 2 tbsp of the all-purpose flour and replace it with 2 tbsp of cornstarch.
• Give that a good whisk and then continue on with the remaining steps for this recipe!
Maple Extract
I personally love the McCormick Maple Extract which can be easily found in most grocery stores or online. That being said, if you have a different brand that you prefer, that shouldn’t change the flavor at all and you are more than welcome to use what you like!
Storing Leftovers
If you have any leftover blondies, store them in an air-tight container for up to 3 days at room temperature. They do not need to be re-heated as I find that they are best served at room temp. but you do you!
Rating: 5 out of 5.
Glazed Maple Cinnamon Pecan Blondies
Maple is an elite Fall flavor that always seems to be overlooked. Maple extract is a perfect way to bring in some extra sweetness to almost every dessert and it's especially delicious with my blondie recipe! Pair that maple flavor with some cinnamon and chopped pecans
Prep Time30minutes mins
Cook Time20minutes mins
Total Time50minutes mins
Servings: 9 blondies
Ingredients
For the Blondies
• 9 tbsp unsalted browned butter 128g (measure out 128g before browning! You should be left with ~ 110mL after browning)
• 1 cup dark brown sugar (packed) 226g
• 1 room temperature large egg
• 1 ½ tsp maple extract 7mL
• 1 tsp ground cinnamon 4g
• ½ cup all-purpose flour 68g
• ½ cup cake flour 60g
• ½ tsp baking powder 2g
• ¼ tsp fine salt 1g
• ½ cup chopped unsalted pecans 65g
• 1 tbsp all-purpose flour (for tossing with the pecans) 7g
For the Glaze
• ¼ cup + 1 tbsp powdered sugar 25g
• 1 tbsp water 15mL
• ⅛ tsp maple extract
• ground cinnamon to taste (a little goes a long way!)
• 1 tbsp softened unsalted butter 14g
Method
• In a small stainless steel skillet over medium heat on the stove, brown the butter. You can also use a non-stick skillet but I recommend making sure it's a lighter color so that you can tell when the butter is done!
• Once your butter is done, immediately pour it out of the skillet and place in a heat-safe bowl. Set that aside.
• Before moving onto the next step, preheat your oven to 350℉ and line an 8"x8" square baking pan with butter and parchment paper (the parchment paper is a necessity for easy removal after baking!)
• In a medium mixing bowl, whisk together the brown sugar and browned butter.
• Add the room temperature egg and maple extract and whisk incredibly well until it's very smooth.
• In a separate mixing bowl, whisk together all of the dry ingredients.
• In a small bowl, toss the chopped pecans in 1 tbsp of flour so that they are all well coated.
• Next, add the dry ingredients to the wet and mix until just combined (don't overmix the batter!)
• Gently fold in the chopped pecans so that they are evenly distributed throughout the batter.
• Fill your pre-prepped 8"x8" pan with the batter (it will be very thick like cookie dough).
• Using a rubber spatula, push the batter down into the pan and ensure that it is evenly spread for even baking. The batter is meant to be thin once spread out, so don't worry! These are sort of a combo between brownies and sugar cookie bars.
• Bake at 350℉ for 20-22 minutes or until the edges are just slightly golden brown and a wooden toothpick inserted into the center comes out with just a couple of crumbs on it. The baking time will vary depending on your oven so please keep an eye on them and check them around the 15-minute mark!
• Allow the blondies to cool off in their pan for about 20 minutes before adding the glaze.
• In a small microwave-safe bowl, combine all of the glaze ingredients and give it a little mix before microwaving for 20 seconds.
• After microwaving, mix well until the glaze is smooth.
• Pour the glaze on top of your blondies and make sure you don't miss any spots!(I like to do this while the blondies are still in the pan so that the glaze doesn't run off the sides).
• After about 10 minutes, the glaze should be set and you are ready to take them out of the pan, slice, and enjoy!
Notes
No Cake Flour? No Problem!
• If you do not have cake flour, that’s not a problem at all! Follow the steps below for this recipe to ensure you can still achieve that perfect blondie texture:
• Instead of 1/2 cup all-purpose flour plus 1/2 cup cake flour, just use 1 cup of all-purpose flour.
• Next, take out 2 tbsp of the all-purpose flour and replace it with 2 tbsp of cornstarch.
• Give that a good whisk and then continue on with the remaining steps for this recipe!
Maple Extract
• I personally love the McCormick Maple Extract which can be easily found in most grocery stores or online. That being said, if you have a different brand that you prefer, that shouldn’t change the flavor at all and you are more than welcome to use what you like!
Storing Leftovers:
• If you have any leftover blondies, store them in an air-tight container for up to 3 days at room temperature. They do not need to be re-heated as I find that they are best served at room temp. but you do you!
