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Maple Pecan Blondie Torte with Maple Cream Cheese Frosting

The richest and chewiest brown sugar maple pecan blondies, layered with maple cream cheese frosting!
Course Dessert - torte
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 10 -12 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For blondies:

  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 c. packed brown sugar
  • 3/4 c. unsalted butter melted and cooled
  • 2 large eggs
  • 2 tsp. maple extract
  • 1 c. chopped pecans

For frosting:

  • 1 - 8 oz. package reduced-fat cream cheese softened
  • 1/2 c. butter softened
  • 4 c. powdered sugar
  • 1 tsp. vanilla
  • 2 tsp. maple extract
  • 2-3 tbsp. milk
  • 1/3 c. praline pecans optional garnish

Instructions

For blondies:

  • In a large bowl, whisk together flour, baking powder, and salt.
  • In a medium bowl, whisk together brown sugar, butter, eggs, and maple extract.
  • Fold the wet ingredients into the dry ingredients, mixing until just combined.
  • Fold in the pecans being careful not to overmix. The mixture will be quite thick.
  • Line a 9x13-inch pan with several sheets of foil, allowing it to overhang the edges. Spray with cooking spray.
  • Spread batter evenly into the bottom of the pan.
  • Bake at 350 degrees for 22-25 minutes, or until edges are golden brown, the top is shiny and crackled, and a toothpick inserted near the center comes out clean.
  • Cool completely in pan on a wire rack.
  • Carefully lift the blondies out of the pan with the foil edges.

For frosting:

  • In a large mixing bowl, beat cream cheese and butter until fluffy.
  • Add powdered sugar and extracts, beating until combined.
  • Add 1 tbsp. milk, and beat until combined, adding more milk as needed to achieve desired consistency.
  • Beat for 3-4 minutes, or until light and fluffy.

To assemble:

  • To assemble torte, cut the tray of blondies horizontally into 3 large pieces. They will each be approximately 9x4 inches.
  • On a serving platter, carefully lift out and place one of the brownie pieces.
  • Spread about 1 c. frosting onto the blondie layer.
  • Carefully top with a second layer of blondie, and second layer of frosting. Repeat for third layer.
  • Refrigerate for about 2 hours to firm the torte before slicing and serving.
  • Garnish with praline pecans, if desired. DEVOUR.

Notes

I had leftover brown butter icing from making another recipe, so I drizzled a little on top. To find that recipe, see here: http://thegoldlininggirl.com/2014/09/pumpkin-cookie-recipe-brown-butter-icing/
I find maple extract easily at Walmart, it's the Watkins brand. It can also be found on Amazon.