Gluten-Free Maple Pecan Blondies

Gluten-Free Maple Pecan Blondies

Chewy, butterscotch-toned blondies get a nutty crunch and a maple finish, no gluten required.

Total 1 hr 15 min Makes 16 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

These blondies use a gluten-free flour blend and brown butter for a dense, chewy texture with deep caramel notes. Maple syrup replaces some of the sugar for a warm, toasty sweetness, while toasted pecans add crunch throughout. They bake up quickly and travel well, making them a good fit for lunchboxes, potlucks, or a simple afternoon treat.

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup packed light brown sugar
  • 1/3 cup pure maple syrup
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup pecans, chopped and toasted
  • 1/2 cup pecan halves, for topping

Method

  1. Preheat the oven to 350°F. Line an 9x13-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease the exposed edges.

  2. Melt the butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty, 5 to 7 minutes. Remove from heat and let cool for 5 minutes.

  3. Toast the chopped pecans in a dry skillet over medium heat, stirring often, until fragrant, about 4 minutes. Set aside to cool.

  4. Whisk together the gluten-free flour blend, baking powder, baking soda, and salt in a medium bowl.

  5. In a large bowl, whisk the browned butter with the brown sugar and maple syrup until smooth and glossy.

  6. Add the eggs and vanilla extract to the butter mixture and whisk vigorously until the batter lightens slightly and thickens, about 1 minute.

  7. Fold the dry ingredients into the wet mixture with a spatula until just combined and no streaks of flour remain.

  8. Fold in the toasted chopped pecans, then spread the batter evenly into the prepared pan.

  9. Arrange the pecan halves over the top of the batter in an even layer, pressing gently so they adhere.

  10. Bake until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs, 28 to 32 minutes.

  11. Cool the blondies completely in the pan on a wire rack, about 1 hour, before lifting out using the parchment overhang.

  12. Slice into 16 squares and serve.

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    Gluten-Free Maple Pecan Blondies

    These blondies use a gluten-free flour blend and brown butter for a dense, chewy texture with deep caramel notes. Maple syrup replaces some of the sugar for a warm, toasty sweetness, while toasted pecans add crunch throughout. They bake up quickly and travel well, making them a good fit for lunchboxes, potlucks, or a simple afternoon treat.

    1 hr 15 min 16 slices 215 cal

    Ingredients

    • 1/2 cup unsalted butter
    • 1 1/2 cups gluten-free all-purpose flour blend
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon fine sea salt
    • 1 cup packed light brown sugar
    • 1/3 cup pure maple syrup
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
    • 1 cup pecans, chopped and toasted
    • 1/2 cup pecan halves, for topping

    Method

    1. 1

      Preheat the oven to 350°F. Line an 9x13-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease the exposed edges.

    2. 2

      Melt the butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty, 5 to 7 minutes. Remove from heat and let cool for 5 minutes.

    3. 3

      Toast the chopped pecans in a dry skillet over medium heat, stirring often, until fragrant, about 4 minutes. Set aside to cool.

    4. 4

      Whisk together the gluten-free flour blend, baking powder, baking soda, and salt in a medium bowl.

    5. 5

      In a large bowl, whisk the browned butter with the brown sugar and maple syrup until smooth and glossy.

    6. 6

      Add the eggs and vanilla extract to the butter mixture and whisk vigorously until the batter lightens slightly and thickens, about 1 minute.

    7. 7

      Fold the dry ingredients into the wet mixture with a spatula until just combined and no streaks of flour remain.

    8. 8

      Fold in the toasted chopped pecans, then spread the batter evenly into the prepared pan.

    9. 9

      Arrange the pecan halves over the top of the batter in an even layer, pressing gently so they adhere.

    10. 10

      Bake until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs, 28 to 32 minutes.

    11. 11

      Cool the blondies completely in the pan on a wire rack, about 1 hour, before lifting out using the parchment overhang.

    12. 12

      Slice into 16 squares and serve.