Maple Pecan Blondies with Maple Butter Glaze

When wrapping piles and piles of Christmas presents, one needs to take the occasional break by sitting on the living room floor surrounded by gift wrap, tape and ribbon and stuff ones face with blondies and guzzle milky coffee. It's a Christmas tradition... one I'm starting this year.



Maple Pecan Blondies with Maple Butter Glaze
slightly adapted from here
Makes 18

For the Blondies:
2 cups plain flour, sifted
3/4 cup pecans, finely chopped
1 cup firmly packed brown sugar
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
120g unsalted butter, melted and cooled
1/2 cup maple syrup
2 eggs, lightly beaten
2 teaspoons vanilla extract

For the Maple Butter Glaze:
55g unsalted butter
1/2 cup maple syrup
1/4 brown sugar

Make the Blondies:
Preheat the oven to 180C (350F). Grease and line a 23 cm x 33 cm baking pan with baking paper. Set aside.

In a large mixing bowl, combine the flour, pecans, sugar, salt and baking soda.

In a separate bowl, combine the melted butter, maple syrup, eggs and vanilla. Pour the liquid ingredients into the dry ingredients and stir until just combined.

Spoon the batter into the prepared pan and bake for 18 to 20 minutes, or until a skewer inserted into the centre comes out with moist crumbs clinging to it.

Make the Maple Butter Glaze:
Melt the butter in a saucepan and then add the maple syrup and brown sugar and stir. Bring to the boil and boil for 2 minutes. Remove from the heat and allow to cool slightly.

Drizzle the glaze over the blondies. Allow the the glaze to set for an hour before slicing and serving.