2/3 cup light brown sugar
1/3 cup maple syrup
1 teaspoon vanilla extract
1 egg
3/4 teaspoon kosher salt
1 cup plus 1 tablespoon all-purpose flour
Praline topping:
2 tablespoons butter
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
Gluten Free Alternative:
2/3 cup brown rice flour
1/3 cup tapioca starch
3 tablespoons potato starch
Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper. In a large mixing bowl, stir together the butter, sugar, maple syrup, and vanilla extract until smooth. Add the egg and whisk until smooth again. Add the salt and flour. Stir just until combined. Pour the batter into the parchment lined pan. Prepare the praline topping. In a small saucepan, melt the butter over medium-high heat. Stir in the sugar and the vanilla. Add the nuts and stir to coat well. The mixture should be very thick. Stirring frequently, cook for 2-3 minutes or until the mixture begins to sizzle and bubble. Spoon the praline mixture over the blondie batter. Bake for 20-24 minutes, until the blondies are lightly browned and the middle is set. Allow the blondies to cool completely before slicing. Use the parchment to lift the cooled blondies from the pan. Cut into squares and store in an airtight container for up to 3 days.