Name: Maple Pecan Blondies Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 2/3 cup unsalted butter; 1 1/4 cups packed brown sugar; 1/2 cup pure maple syrup; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups pecans, toasted and chopped, divided

Jump to Recipe·5 from 11 reviews

If you’re on the hunt for a dessert that’s a perfect blend of rich, nutty, and warmly sweet, then you *have* to try this Maple Pecan Blondies Recipe. They’re soft, chewy, with that irresistible hint of maple syrup and a satisfying crunch from toasted pecans. I promise, once you bake these, they’ll become your go-to treat for cozy afternoons, potlucks, or just because. Stick with me—I’ll walk you through every step so you nail these blondies the first time (and every time)!

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Why This Recipe Works

Balanced Sweetness: Maple syrup and brown sugar blend perfectly to create a deep, caramel-like sweetness without overpowering the pecans.
Perfect Texture: The combination of baking powder and soda gives you blondies that are chewy on the inside and slightly crisp on top.
Nutty Crunch: Toasting and folding in chopped pecans adds a lovely texture and a roasted flavor that complements the maple syrup beautifully.
Easy Assembly: Cooking butter, sugar, and maple syrup together simplifies mixing and infuses the batter with rich flavor right from the start.

Maple Pecan Blondies, Maple Pecan Blondies recipe, how to make blondies, easy blondie desserts, nutty maple blondies - A square baked dessert with a light brown top covered in scattered pieces of pecans. It is in a white baking pan lined with parchment paper that folds over the edges. The baked item looks soft and slightly puffy, with a smooth but slightly textured surface from the nuts. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Before diving in, it’s good to understand why these ingredients make a stellar team. Each one is pretty common, but together they build layers of flavor and texture that make this Maple Pecan Blondies Recipe stand out. Here’s what you’ll need and why:

Maple Pecan Blondies, Maple Pecan Blondies recipe, how to make blondies, easy blondie desserts, nutty maple blondies - Flat lay of glossy golden maple syrup in a small glass jar, rich brown packed brown sugar with a slightly coarse texture, smooth pale yellow unsalted butter, a cluster of raw light brown pecans with textured shells and some chopped pecan pieces scattered loosely, two large fresh brown eggs with smooth shells, a small vanilla bean pod with its dark brown wrinkled surface, and a mound of soft off-white all-purpose flour, all beautifully arranged with natural spacing and gentle shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: The backbone for structure, providing the perfect crumb without being too dense or cakey.
Salt: Enhances sweetness and balances flavors, especially important when using maple syrup.
Baking powder & baking soda: These leavening agents give your blondies a gentle lift and help with texture.
Unsalted butter: Adds rich flavor and moisture; cooking it with sugars develops a slight caramel note.
Brown sugar: Brings moistness and a subtle molasses flavor that complements the maple.
Pure maple syrup: The star ingredient, providing natural sweetness and that signature maple aroma you want to shine through.
Eggs: Bind everything together and contribute to that luscious, chewy texture.
Vanilla extract: Elevates the sweetness and ties all flavors together for depth.
Pecans: Toasted and chopped, they add a buttery crunch and complement the maple flavor perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making recipes my own, and this Maple Pecan Blondies Recipe is super forgiving and easy to customize. You can swap nuts, add mix-ins, or adjust sweetness depending on your mood or what’s in your pantry.

Variation: I sometimes add a handful of dark chocolate chips for a little melty surprise—you’ll love that extra richness with the maple.
Nuts substitution: Try walnuts or even toasted hazelnuts if pecans aren’t your fave or if you want to change things up.
Maple syrup alternatives: For a twist, you can experiment with honey, but it won’t have quite the same deep maple flavor.
Diet-friendly: Use vegan butter and flax eggs to make a plant-based version; I’ve tried it and it’s delicious with a slightly softer texture.

Step-by-Step: How I Make Maple Pecan Blondies Recipe

Step 1: Get Everything Ready

Start by preheating your oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment paper—make sure you leave enough hanging over the sides so it’s easy to lift the blondies out later. Then, gather your ingredients and toast the pecans in a dry skillet over medium heat until fragrant. Toasting deepens their flavor and makes all the difference in taste and crunch.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Mixing them in advance ensures even distribution and a tender crumb. Set this bowl aside—you’ll add the wet ingredients soon.

Step 3: Melt Butter and Combine Sugars

In a medium saucepan over medium heat, combine the unsalted butter, packed brown sugar, and pure maple syrup. Stir continuously until everything melts and blends together into a smooth, glossy mixture—around 6 minutes. Then, remove it from heat and let it cool for 10 minutes. This step builds the base flavor and makes sure your blondies are ultra-moist and chewy.

Step 4: Add Eggs and Vanilla

Once your butter mixture has cooled slightly (warm but not hot), stir in the eggs and vanilla extract. Mix well—this helps the eggs temper gradually and prevents scrambling. If the mixture is too hot, the eggs won’t combine properly.

Step 5: Combine Wet and Dry, Add Pecans

Pour the butter mixture into the bowl with your dry ingredients. Stir gently until just combined—you want to avoid over-mixing to keep your blondies tender. Then fold in 1 ¼ cups of those toasted pecans, making sure they’re evenly distributed throughout the batter.

Step 6: Bake and Cool

Transfer the batter to your prepared baking pan and spread it out evenly. Sprinkle the remaining ¼ cup of pecans on top for that extra nutty crunch and pretty finish. Bake for 35 to 40 minutes until set and lightly golden—using an instant-read thermometer, the center should reach about 200°F (93°C). Once baked, cool for 10 minutes on a wire rack, then lift the parchment out and let them cool completely before slicing into bars.

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Pro Tips for Making Maple Pecan Blondies Recipe

Don’t Skip Toasting Pecans: I’ve tried these blondies without toasting nuts, and they just don’t have the same depth of flavor or crunch.
Cool Batter Slightly Before Adding Eggs: This prevents premature cooking of eggs and keeps the batter smooth.
Use Parchment Paper for Easy Removal: It makes cleanup way easier and helps keep your blondies intact when slicing.
Check Doneness with a Thermometer: Avoids dry blondies and guarantees a moist, chewy texture every time.

How to Serve Maple Pecan Blondies Recipe

Maple Pecan Blondies, Maple Pecan Blondies recipe, how to make blondies, easy blondie desserts, nutty maple blondies - Nine square pieces of light brown nut bars sit on a silver cooling rack. Each bar has small, uneven chunks of pecans scattered on top, creating a rough texture. The bars are evenly spaced in three rows and three columns, showing a soft, baked surface. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually dust the top with a tiny sprinkle of flaky sea salt to heighten the maple sweetness and add a little crunch. Sometimes I’ll drizzle a bit of extra maple syrup right before serving if I’m feeling extra indulgent—totally worth it!

Side Dishes

These blondies pair perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for a simple but impressive dessert. On the brunch side, I love serving them alongside fresh fruit or a cup of your favorite coffee or tea to balance the richness.

Creative Ways to Present

For holiday gatherings, I’ve served these blondies stacked on a rustic wooden board surrounded by pecans and fresh rosemary sprigs. Another fun idea? Cut them into bite-sized squares for a party platter with toothpicks—you’ll be surprised how fast they disappear!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container at room temperature for up to 3 days. The blondies maintain their chewy texture beautifully without drying out, but I’ll often place a slice of bread in the container to keep them extra moist.

Freezing

These blondies freeze wonderfully! Just wrap individual bars tightly with plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 3 months. When I want a quick treat, I pull one out and thaw it at room temp for an hour.

Reheating

To reheat, pop the blondie on a microwave-safe plate and zap for 15-20 seconds—warm, gooey, and ready to enjoy. Just don’t overheat or you’ll lose that perfect chewy texture. A quick 5-minute stint in a warm oven works great too.

FAQs

Can I substitute the maple syrup with another sweetener?

Yes, though using pure maple syrup is key for that distinct flavor in this recipe. You can try honey or agave syrup, but the taste will be different—less rich and aromatic. If you do substitute, keep the quantity the same for consistency in texture.
How do I know when the blondies are done baking?

The blondies should be set on the edges and gently pull away from the sides of the pan. An instant-read thermometer is your best friend here—aim for an internal temperature around 200°F (93°C) to ensure they’re perfectly baked without being dry.
Can I use salted butter instead of unsalted?

You can, but reduce or skip adding extra salt in the recipe to avoid over-salting the blondies. I prefer unsalted butter so I can control the salt level precisely.
What’s the best way to chop pecans for this recipe?

Use a sharp knife and a sturdy cutting board. Chop the pecans into roughly even pieces—not too fine, as you want noticeable crunchy bits throughout. Toasting before chopping amps up flavor, so don’t skip it!

Final Thoughts

This Maple Pecan Blondies Recipe is truly a special one for me—it’s the recipe that started my obsession with blondies. They’re straightforward to make, yet they wow every single time with their maple richness and crunchy pecan bite. I hope you enjoy baking (and eating!) these as much as I do. Trust me, once you try these, you’ll be making them again and again—the compliments are guaranteed!