Salted Maple Pecan Blondies


These blondies are amazing. They are fudgy with pockets of sweet white chocolate and bursts of salt. I also make a batch of maple sauce to pour over; the maple really adds another layer to the blondies. Served warm with a scoop of ice cream, these are a relatively quick and irresistible treat!



  • 125g (1 cup) plain (AP) flour
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon flaky sea salt
  • 75g (1/3 cup) butter, melted
  • 217g (1 cup packed) light brown sugar
  • 1 large egg
  • 1 tbsp vanilla bean paste
  •  65g (1/2 cup) pecans, chopped
  •  45g (1/4 cup) white chocolate chips
  •  45g (1/4 cup) butterscotch/fudge pieces

Maple Sauce

  • 115g (1/2 cup) butter
  • 55g (2 ounces) cream cheese
  • 63g (1/2 cup) icing sugar
  • 2 tbsp maple syrup


  1. Preheat the oven to 175°c (350°f). Grease and line an 8″x8″ square or 9″ round pan.
  2. Add the flour, baking soda, baking powder and salt into a bowl and mix to combine.
  3. In a separate bowl, add the sugar to the butter and stir to dissolve. Add the egg and vanilla paste, and mix until smooth.
  4. Slowly fold in the flour mixture, then fold in the pecans, chocolate and fudge pieces.
  5. Fill baking tray and flatten with a spoon or spatula. Bake for around 20 minutes, until a skewer inserted comes out clean.
  6. For the sauce: in a saucepan, melt the butter. Add the cream cheese and mix to combine. Whisk in the icing sugar until smooth. Add maple syrup to taste.

The original recipe can be found here.

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