Maple and Pecan Blondies

Melt your butter and then allow to cool for about 10-15 minutes.

Preheat the oven to 170°C. Grease and line an 8x8 square cake tin with baking paper.

In a small mixing bowl, whisk together the flour, salt, cinnamon and baking powder and set aside.

In a large bowl using a hand mixer, beat the eggs and sugar for 1 minute at medium speed, until light and airy.

Add your cooled butter, vanilla and maple syrup and beat until well-combined and creamy, scraping the bowl as needed for about 1-2 minutes.

Fold in the flour until just combined and then fold ½ of the pecans and white chocolate chunks.

Pour the mixture into the prepare cake tin and sprinkle the remaining pecans on top.

Bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean. Turn off the oven and leave the door slightly agar for 10 minutes before removing from oven and allow to cool completely on a wire rack.

Once cooled pop in the fridge to set. Cut and enjoy!