Maple Pecan Blondies Recipe

If you’re looking for a buttery, chewy treat with a warm, nutty twist, you’re going to adore this Maple Pecan Blondies Recipe. I absolutely love how these blondies come out—sweet with that rich maple flavor and a delightful crunch from toasted pecans that my family can’t get enough of. When I first tried this recipe, I was surprised at how simple it was to whip up yet so impressive in taste and texture. Stick around and I’ll walk you through everything you need to nail these every single time!

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Ingredients You’ll Need

Each ingredient in this Maple Pecan Blondies Recipe plays its part in creating that perfectly balanced flavor and texture. I always choose good-quality maple syrup and fresh pecans because they really elevate the final result. Here’s a quick glance at what you’ll want to have on hand.

• Extra-virgin olive oil: I know it sounds unusual, but olive oil adds beautiful moisture and a subtle richness without overpowering the blondies.
• Dark-brown sugar: This is key for that deep, caramel flavor and soft crumb.
• Maple syrup: Look for pure maple syrup for the best natural sweetness and that signature maple kick.
• Eggs and egg yolk: Together they give the blondies structure while keeping them tender.
• Vanilla extract: Always enhances the sweetness and warms up the flavor.
• All-purpose flour: The backbone of the recipe, just be sure to measure correctly to avoid dryness.
• Baking powder and baking soda: The leavening duo that gives your blondies a lovely lift without making them cakey.
• Salt: Just a pinch to balance the sweetness and bring out flavor depth.
• Pecans: Toasted and chopped, for crunch and earthy, buttery notes.
• Caramel sauce: Optional, but trust me—you’ll want to drizzle some on top for that extra indulgence.
• Powdered sugar and milk or heavy cream: To whip up a simple glaze that finishes these blondies beautifully.

Variations

One of the best things about this Maple Pecan Blondies Recipe is how easy it is to make it your own. I’ve tweaked it a bit over time, and you can experiment with different nuts, swaps, or toppings depending on your mood or dietary needs.

• Nut Swap: I sometimes swap pecans with walnuts or hazelnuts when I want a different crunch and flavor — both work wonderfully.
• Gluten-Free: You can replace the all-purpose flour with a gluten-free blend, just check for 1:1 substitution to keep the texture spot on.
• Dairy-Free Glaze: Instead of milk or cream in the glaze, I’ve used almond milk with great results if you’re avoiding dairy.
• Chocolate Chips: Adding a handful of dark or white chocolate chips can make these blonde beauties even more irresistible.

How to Make Maple Pecan Blondies Recipe

Step 1: Toast Your Pecans for Maximum Flavor

Preheat your oven to 350°F. Spread the pecans on a baking sheet in a single layer, then bake for about 10 minutes. Don’t forget to give the pan a little shake halfway through to ensure even toasting. You’ll know they’re ready when they smell nutty and look slightly darker. Let them cool before chopping—this step adds a warm, toasty flavor that really makes these blondies sing.

Step 2: Mix Your Wet Ingredients Like a Pro

Grab a large bowl and whisk together the olive oil, dark brown sugar, and maple syrup for about one or two minutes until smooth and combined. Adding the vanilla extract next enhances the aroma beautifully. Then whisk in the eggs and egg yolk—this combination keeps the blondies dense and chewy, my favorite texture for these.

Step 3: Incorporate Dry Ingredients Gently

Now it’s time to add the dry stuff. Sprinkle in the baking powder, baking soda, and salt, then gradually fold in the flour about one cup at a time. Use a spatula to gently mix the batter—no need to overwork it, or the blondies might get tough. Make sure there are no streaks of flour left, and scrape the bowl well.

Step 4: Fold in Those Toasted Pecans

Save about 1/4 cup of chopped pecans for topping. Fold the rest (about 1 1/4 cups) into the batter, distributing them evenly. This little crunch inside every bite is absolutely dreamy.

Step 5: Bake and Cool with Patience

Line a 9×13 baking dish with parchment paper. Pour your batter in and smooth the top with a spatula. Sprinkle the reserved pecans evenly on top for that extra nutty hit. Bake for 40 to 45 minutes. I always start checking around 40 minutes by poking with a toothpick—it should come out with moist crumbs, never wet batter. Let the blondies cool completely before slicing; I promise it’s worth the wait for them to finish setting up.

How to Serve Maple Pecan Blondies Recipe

Garnishes

I love drizzling a little salted caramel sauce over these maple pecan blondies right before serving. It amps up the sweetness and adds a glossy finish that looks so inviting. A light dusting of powdered sugar or a simple maple glaze made from powdered sugar plus a splash of milk or cream also works beautifully.

Side Dishes

This recipe pairs perfectly with a big mug of hot coffee or chai tea, especially on chilly afternoons. For a more indulgent combo, serve with vanilla ice cream and a few extra toasted pecans scattered on top. I’ve had great luck pairing these blondies with fresh fruit like sliced apples or pears to balance sweetness.

Creative Ways to Present

For special occasions, I like to cut these blondies into bite-sized squares and stack them on a pretty platter, drizzled with extra caramel and sprinkled with flaky sea salt. It turns a simple dessert into a stunning centerpiece that always gets compliments. Another fun idea is to serve them as a base in a layered dessert trifle with whipped cream and chopped pecans.

Make Ahead and Storage

Storing Leftovers

I store leftover maple pecan blondies in an airtight container at room temperature. They keep perfectly soft and chewy for about 3 to 4 days. If you want to keep them fresh longer, I also add a slice of bread inside the container—trust me, it helps maintain moisture without making them soggy.

Freezing

These blondies freeze like a dream. I usually cut them into individual squares, wrap them tightly in plastic wrap, then put them in a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature or warm briefly in the microwave for a quick, sweet treat.

Reheating

To bring back that freshly-baked warmth, I microwave a blondie square for about 15-20 seconds or pop a few in the oven at 300°F for 5-7 minutes. This melts the caramel drizzle just a bit, making each bite gooey and delightful.

FAQs

Final Thoughts

This Maple Pecan Blondies Recipe has become a go-to dessert in my kitchen whenever I want something sweet, easy, and crowd-pleasing. The balance of chewy texture, rich maple notes, and crunchy toasted pecans is just incredible—and I love that it’s so straightforward to make. You’ll enjoy sharing these with friends and family, whether it’s a cozy fall day or a special celebration. Give it a try and see how these blondies quickly become a favorite in your recipe collection, just like they did for me!

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