Brown sugar, maple and toasted pecans make a chewy blondie with enough flavor to stand on its own without chocolate.
This recipe was built as an original cannabis adaptation of a proven mainstream recipe format, with the infused ingredient placed where it makes culinary sense instead of simply replacing every gram of fat. The goal is better flavor, reliable texture and easier portioning.
Why this recipe works
- Real maple syrup adds flavor and moisture while brown sugar supplies chew.
- Toasted pecans bring contrast to the soft bar texture.
- Melting the butter with sugar helps create a glossy, slightly crackled top.
The infusion strategy
This recipe uses cannabutter in a controlled part of the formula, then uses conventional ingredients for the rest of the structure. That keeps the food tasting like the dish first and an edible second. Before cooking, estimate the strength of your infusion with the THC potency calculator, then divide the finished batch into equal portions.
Maple Pecan Canna Blondies
Dose deliberately: potency depends entirely on the strength and amount of your infusion. Calculate the full batch, divide evenly and label infused food clearly. Effects from edibles can be delayed.
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons cannabutter
- 3/4 cup packed brown sugar
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup toasted pecans, chopped
- 1 tablespoon coarse sugar, optional
Instructions
- Step 1. Heat oven to 350°F. Line an 8-inch square pan with parchment.
- Step 2. Melt plain butter and cannabutter together gently. Whisk in brown sugar and maple syrup, then cool 5 minutes.
- Step 3. Whisk in eggs one at a time, then vanilla.
- Step 4. Fold in flour, baking powder and salt. Fold in two-thirds of the pecans.
- Step 5. Spread into the pan, top with remaining pecans and coarse sugar if using. Bake 27 to 31 minutes, until the edges are set and the center has moist crumbs.
- Step 6. Cool completely before cutting into 16 equal squares.
Make it better
- Toast pecans 6 to 8 minutes before chopping.
- Do not wait for a clean toothpick; a few moist crumbs mean a chewier blondie.
- Cool fully before slicing or the centers may compress.
Potency, portioning and serving
Do not assume a standard THC number from a spoonful of cannabutter, oil or honey. Strength varies dramatically by flower, concentrate, extraction efficiency and the amount of infused base used. Calculate the entire batch first, then divide by the exact number of servings above. If you want a lighter batch, reduce the infused ingredient and replace the difference with its non-infused equivalent.
For a consistent batch, mix thoroughly and cut or portion by weight when practical. Clearly separate infused food from ordinary food and keep it away from children and pets.
Storage and make-ahead
For the best texture, cool the recipe completely before storing. Keep leftovers airtight and follow the storage guidance in the FAQ below. If freezing, portion first so you do not need to thaw the entire batch at once.
Questions about Maple Pecan Canna Blondies
Can I use walnuts instead?
Yes. Walnuts are a direct substitute and slightly more bitter.
Can I use pancake syrup?
Pure maple syrup gives better flavor and a cleaner ingredient profile.
How long do blondies keep?
Airtight at room temperature for up to five days or frozen for two months.