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Maple Pecan Blondie Bites

Maple Pecan Blondie Bites

iamwinfred
Maple Pecan Blondie Bites are chewy, golden, and loaded with toasted pecans and real maple syrup. Made in a mini muffin pan, they come together in one bowl and bake in just 12 minutes, then get finished with a quick maple glaze and a pecan half on top. They are bite-sized, portable, and perfect for parties, bake sales, and lunchboxes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 bites
Calories 150 kcal

Equipment

  • 24-cup mini muffin pan
  • Mini cupcake liners
  • Cookie scoop about 1 tablespoon
  • Mixing bowls one medium, one large, and one small
  • Whisk
  • Silicone spatula
  • Small saucepan or microwave-safe bowl for melting the butter
  • Rimmed baking sheet for toasting the pecans
  • Wire cooling rack
  • Measuring cups and spoons

Ingredients
  

  • 1/2 cup unsalted butter 113 g, melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 1/4 cup pure maple syrup
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour 190 g, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans toasted
  • 24 pecan halves for topping
  • 3/4 cup powdered sugar for the glaze
  • 2 tablespoons pure maple syrup for the glaze
  • 1 tablespoon milk for the glaze
  • flaky sea salt pinch, for finishing

Instructions
 

  • Move an oven rack to the center position and preheat the oven to 350°F (175°C). Place 24 mini cupcake liners into a 24-cup mini muffin pan, pressing each liner down gently so it sits flat.
  • Spread the chopped pecans and pecan halves in a single layer on a rimmed baking sheet. Toast for 6 to 8 minutes, stirring once halfway through, until nutty and slightly darker. Transfer to a cool plate and leave the oven on at 350°F.
  • Cut the butter into pieces and melt gently in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts. Cool for about 5 minutes so it is warm, not hot.
  • Pour the melted butter into a large mixing bowl. Add the brown sugar and maple syrup, then whisk for about 1 minute until smooth and glossy with no dry clumps of sugar.
  • Add the whole egg, extra egg yolk, and vanilla extract. Whisk vigorously for 1 to 2 minutes until the batter looks thick, shiny, and slightly lighter in color.
  • In a medium bowl, combine the flour, baking powder, and salt. Whisk for about 20 seconds so the baking powder and salt are evenly spread through the flour.
  • Add the flour mixture to the wet ingredients and fold gently with a silicone spatula until no dry streaks of flour remain. Fold in the toasted chopped pecans until evenly spread through the batter.
  • Use a 1 tablespoon cookie scoop to portion the batter into the lined cups, filling each about three-quarters full. Press one toasted pecan half gently into the center of each mound of batter.
  • Bake on the center rack at 350°F for 11 to 13 minutes, until the edges are golden brown and the tops look set but still slightly soft in the middle. A toothpick inserted in the center should come out with a few moist crumbs.
  • Let the pan rest on a wire cooling rack for 5 minutes. Lift the bites out of the pan, still in their liners, and set them directly on the rack. Cool completely for about 20 minutes before glazing.
  • In a small bowl, whisk together the powdered sugar, maple syrup, and milk until completely smooth. Drizzle over the cooled bites, sprinkle with a tiny pinch of flaky sea salt, and let set for about 10 minutes before serving.

Notes

  • Weigh your flour: A digital kitchen scale gives you exactly 190 grams every time, which is the easiest way to avoid dry bites.
  • Use real maple syrup: Pancake syrup is mostly corn syrup and will not give you that deep maple flavor.
  • Toast the pecans: Toasting brings out their natural oils and adds a deeper, nuttier crunch.
  • Do not overbake: Pull the pan when the centers still look a little soft. Blondies set as they cool, and an extra minute can turn chewy into crumbly.
  • Cool before glazing: Warm bites will melt the glaze, so wait until they are completely cool.
  • Use room temperature eggs: They blend more smoothly into the butter mixture and help the batter stay silky.
  • Rotate the pan if needed: If your oven has hot spots, turn the pan around halfway through baking for even color.
  • Storage: Store unglazed or fully set glazed bites in an airtight container at room temperature for up to 4 days. Place a sheet of parchment paper between layers so the glaze does not stick.
  • Freezer: Freeze unglazed bites in a freezer-safe bag for up to 3 months, then thaw at room temperature and glaze before serving.
  • Reheating: Warm a bite in the microwave for 8 to 10 seconds, or in a 300°F oven for 3 to 4 minutes, to bring back that fresh-baked softness.

Nutrition

Serving: 1BiteCalories: 150kcalCarbohydrates: 19.5gProtein: 1.5gFat: 7.5gSaturated Fat: 2.7gSodium: 55mgFiber: 0.7gSugar: 12.5g
Keyword bite sized desserts, maple desserts, maple pecan blondie bites, mini blondies, pecan recipes
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