Ingredients
3/4 cup (6 ounces) unsalted butter + more for pan
1 cup firmly packed brown sugar
1-1/4 cup maple sugar*
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1-3/4 cup unbleached white flour
1/4 teaspoon salt (optional)
1 cup toasted pecans, coarsely chopped

Instructions
Put rack in the middle of the oven and set for 350 degrees F.

In a large saucepan over medium heat, heat the butter, brown sugar and maple sugar, stirring frequently, until the sugar has dissolved.  Cook, stirring, until the mixture bubbles but doesn't boil.  Set pan aside to cook for about 10 minutes.

Butter a 9 by 13 inch baking pan, then line the bottom with parchment paper or waxed paper, and butter again.  (This keeps the edges the blondies from breaking or tearing.)

Stir the eggs and vanilla into the cooled sugar mixture.  Add the flour, salt and nuts, and stir just until blended.  Pour the batter into the prepared pan.

Bake until the center is springy when touched (it may still look doughy on top), about 25 - 30 minutes.

Set the pan on a rack until it's cool enough to handle.  Run a paring knife around the inside edge of the pan, then invert pan onto a flat surface and peel off the parchment.  Flip the baked blondie onto the rack to cool completely.  Cut into squares with a sharp knife.

Makes 24 2-inch squares

* Maple Sugar can be purchased through catalogs on online from companies such as Vermont Country Store.  You can also use only brown sugar and add approximately 1 teaspoon maple extract for flavoring.

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