Vegan Maple Pecan Blondies

Vegan Maple Pecan Blondies

If given the option of a brownie or a blondie, I think I would choose a blondie every time. Especially a maple pecan blondie.

Maybe its all the butter, and the gooey, chewy center? I don’t know, I just love them.

Don’t get me wrong, I love brownies too, I just think that blondies don’t get enough attention!

Our daughter, Peyton, is the best blondie baker which works out well for my stomach! These Vegan Maple Pecan blondies are perfect for the fall holidays, and work well for potlucks and bake sales.

We baked these in an 8x8 pan and got some nice big blondies. You can just was easily bake them in a 9x13 pan, they just won’t be as thick, but you would certainly end up with more if you planned on sharing them!

If you are in the camp that always bakes brownies and never blondies, tis the season to show these underrated treats some love! I can't imagine you would be sad you did! And if for some reason you don’t love these blondies, just go ahead and mail them to me!

INGREDIENTS:

  • 1 1/2 cup vegan butter, softened

  • 1 3/4 cups granulated sugar

  • 2 flax eggs (2 tablespoons ground flax, 6 tablespoons water)

  • 2 starch eggs (2 tablespoons starch, like tapioca, 6 tablespoons water)

  • 3 cups all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/2 cup maple syrup

  • 1 teaspoon vanilla extract, or vanilla bean paste

  • 1 1/4 cups chopped pecans, divided

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. In a stand mixer, or large bowl if using a hand mixer, beat flax eggs, starch eggs, and sugar for a a few minutes.

  2. Whisk flour, salt and baking powder together in a separate bowl.

  3. Beat the butter into the sugar and “egg” mixture, then add the flour mix a little at a time while beating each addition in.

  4. Slowly beat in the maple syrup and vanilla, mixing just until combined.

  5. Fold in 1 cup of the pecans.

  6. Line an 8x8 baking pan with parchment paper, or coat in vegan butter and a little flour. Shake the excess flour from the pan. Pour batter into the pan and top with the remaining 1/4 cup of pecans.

  7. Bake on the middle oven rack for 35-40 minutes ( bake time will depend on pan size) or until a tooth pick or skewer inserted in the middle comes out clean. Transfer to a wire cooling rack and allow the blondies to cool completely before cutting.

If you like this recipe, try these:

Vegan Maple Pecan Blondies