Pecan Blondies with Maple Cream Sauce
A buttery toffee cookie style blondie with a sweet and decadent maple sauce. Best served warm with vanilla ice cream and an extra topping of chopped pecans.
Equipment
- Stand mixer
Ingredients
Blondie/Bar
- ⅓ cup butter melted
- 1 c brown sugar packed
- 1 egg
- 1 Tbsp vanilla extract
- 1 c all purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
- ½ cup white chocolate chips
- ½ cup chopped pecans
Maple Butter Cream Cheese Sauce
- ¼ c maple syrup
- 2 Tbsp butter
- ¼ c brown sugar packed
- 4 oz cream cheese softened
Instructions
The Blondie
- Preheat oven to 350°, grease an 8x8" pan and set aside.
- In a stand mixer with the batter attachment, mix butter and brown sugar. Once mixed add in egg and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add slowly to the stand mixer.
- Stir in chocolate chips and chopped pecans.
- Pour into pan and spead evenly (should have a texture similar to a sticky cookie dough). Bake for 20-25 minutes. While baking prepare cream cheese sauce.
Maple Butter Cream Cheese Sauce
- Add syrup and butter to a small saucepan. Cook on low and stir until butter is completely melted.
- Stir in brown sugar until incorporated.
- Add cream cheese and continue to heat and stir until the cream cheese is fully melted and sauce is smooth.
- Serve blondies warm with ice cream and a drizzle of the maple cream cheese sauce. Top with additional chopped pecans (optional).