• To toast the pecans, set the oven to 350 degrees Fahrenheit. Lay the pecans flat on a large baking sheet. Bake in the oven for 10 minutes, giving the pan a little shake halfway through baking. Cool them and chop them. Set aside and keep the oven heated as you prepare the blondie batter.
• In a large mixing bowl, add the olive oil, brown sugar, and maple syrup. Whisk together until combined, about one or two minutes. Add the vanilla extract.
• Whisk the eggs and egg yolk into the bowl. Add the baking powder, baking soda, and salt. Gradually add the flour to the mixing bowl, about one cup at a time. Use a spatula to mix the flour into the batter. Scrape the bowl to incorporate all the ingredients and mix until completely combined.
• Finally, fold in 1 1/4 cups of the pecans, saving about 1/4 cup of pecans for the end. Cover a 9x13 baking dish with parchment paper, then pour the batter into the baking dish. Top the batter with the 1/4 cup of remaining chopped pecans.
• Bake for 40-45 minutes. You can check on the blondies by sticking a toothpick in the center of them. If the toothpick has moist crumbs on it, they are ready to come out of the oven. If wet batter sticks to the toothpick, they need to bake longer. Allow them to cool completely before cutting into portions and serving.

Make the Caramel Glaze (Optional)

• Whisk 1/2 cup caramel sauce and 1/2 cup powdered sugar in a bowl. Add 2 tablespoons milk or heavy cream. For a thinner glaze, add 1-2 more tablespoons of milk. Drizzle over the blondies. Serve the blondies warm and top with ice cream. Enjoy!