Gluten Free Maple Pecan Blondies
I’ve probably mentioned this a few times now, but Charlie has been dealing with a few new allergies lately, one of which is gluten. As you can imagine, since he hasn’t been able to have gluten, he’s been craving all the things that have gluten! Most recently, the maple pecan blondies from Applebees. You know the ones they bring you on a skillet, sizzling, with that gooey wonderful maple butter sauce? Yep, yep, that one. So for Valentines, I decided to try and come up with a gluten free version for him. I won’t say they are an exact replica, but I will say they are completely delicious, and defining meet my standard of “gluten free that doesn’t suck”. AKA they taste like or as good as the real deal. So you can make this for your gluten free foodie in confidence. Happy Valentines!
Gluten Free Maple Pecan Blondies
Ingredients
- 2 cups gluten free all-purpose flour ( I like Pamelas and Cup 4 Cup.
- 3/4 cup pecans (chopped)
- 1 cup packed light brown sugar
- 1/4 cup white sugar
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons unsalted butter (melted)
- 1/2 cup maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
Maple Butter Glaze:
- 1/4 cup unsalted butter
- 1/2 cup maple syrup
- 1/4 cup light brown sugar
- 1 teaspoon cinnamon
Instructions
- Heat the oven to 350°F. Spray a 9×13-inch baking dish lightly with baking spray and set aside.
- In a large bowl, whisk together the flour, chopped pecans, brown sugar, white sugar, salt, and baking soda.
- Add the melted butter, maple syrup, eggs, and vanilla extract to the dry mixture. And mix gently until completely combined.
- Spread the batter in the prepared pan. It will be very thick. Bake for 20 minutes, or until the center is just barely cooked and set. The blondies will still be very soft till.
To make the maple butter glaze:
- Melt the butter in a small saucepan then stir in the maple syrup and brown sugar. Bring to a boil over medium high heat and then reduce to a simmer. Simmer for about two minutes. Remove from the heat and let cool slightly. Drizzle the warm glaze over the blondies. The sauce will thicken as it cools.