Name: Maple Pecan Blondies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ¾ cup (6 oz/170 g) butter, melted; 1¼ cups (7½ oz/213 g) dark brown sugar; ½ cup (5 oz/142 g) dark maple syrup; 1 large egg, at room temperature; 2 teaspoons vanilla extract; 1 teaspoon salt; 2 cups (10 oz/284 g) all-purpose flour; ¼ teaspoon baking soda; 1¼ cups (6¼ oz/177 g) pecans, toasted and chopped

If you’re on the hunt for a dessert that’s chewy, sweet, and comfortingly nutty, then you absolutely have to try this Maple Pecan Blondies Recipe. I love this recipe because it brings together the rich warmth of dark maple syrup and crunchy toasted pecans into every bite, creating a perfect autumn treat or anytime snack. When I first made these blondies, my family went crazy for them – and I know you’ll feel the same once you take a bite.

💚

Why You’ll Love This Recipe

Chewy and Buttery Texture: These blondies come out perfectly chewy with a luscious buttery undertone every single time.
Rich Maple Flavor: The dark maple syrup adds a deep, sweet earthiness that elevates the usual blondie experience.
Crunchy Toasted Pecans: Adding toasted pecans gives the blondies a wonderful crunch and nutty aroma that’s simply addictive.
Simple & Quick to Make: With minimal ingredients and easy steps, this recipe is a no-stress winner for any skill level.

The image shows a stack of six thick, square dessert bars on a white plate. Each bar has two visible layers: a dense, golden-brown base textured with small nut pieces and a slightly lighter brown, sticky middle layer that looks soft and rich, with some gooey nuts inside. The top layer is a thin, cracked crust in a golden-brown color. The bars are arranged unevenly, with one bar balanced on top, showing the gooey layer inside. The plate sits on a white marbled surface covered partially by a white lace cloth and a blurred floral background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Maple Pecan Blondies Recipe plays a special role to bring out that rich, chewy texture and perfect balance of sweet and nutty flavors. I recommend using high-quality ingredients whenever you can—trust me, it makes a noticeable difference!

Butter: Use melted unsalted butter for that rich, velvety base—don’t skimp on quality here.
Dark Brown Sugar: Provides moisture and a rich molasses flavor, boosting the overall depth of sweetness.
Dark Maple Syrup: The star ingredient that gives these blondies their signature warm, woody sweetness.
Large Egg: Adds structure and keeps the blondies moist—make sure it’s at room temperature for a smooth mix.
Vanilla Extract: Enhances all the other flavors, making everything taste that much better.
Salt: Balances sweetness and brightens all the rich flavors.
All-purpose Flour: The foundation that holds everything together—measure carefully!
Baking Soda: Just a pinch helps the blondies rise a bit and stay soft.
Toasted Pecans: Toasting your pecans beforehand dramatically boosts their nuttiness and crunch. I always toast mine lightly in a dry pan until they’re fragrant.

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.

Variations

I love how flexible this Maple Pecan Blondies Recipe is—you can easily tweak it based on your preferences or what you have in your pantry. Feel free to experiment!

Nut-free Version: If you’re avoiding nuts, swap the pecans with dried cranberries for a tart contrast, which my sister did and still loved the results.
Spiced Twist: Add a teaspoon of cinnamon or pumpkin pie spice for an extra cozy vibe—I usually throw this in when making it for holiday gatherings.
Chocolate Chip Addition: Mixing in a handful of dark chocolate chips is a fun way to amp up the indulgence, which my kids always request.
Vegan Option: You can use a flax egg and vegan butter substitute, but the texture will be slightly different—I’m still perfecting this version but it’s tasty!

How to Make Maple Pecan Blondies Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (180°C). Then butter an 8×8-inch baking pan and line it with parchment paper, leaving some overhang on two sides—this part is a game changer for easy blondie removal later on.

Step 2: Whisk Together the Wet Ingredients

In a large mixing bowl, whisk melted butter, dark brown sugar, and maple syrup until smooth and glossy. Then add your room temperature egg, vanilla extract, and salt, whisking again until fully combined. I love how this mixture smells at this point—so sweet and cozy!

Step 3: Incorporate Dry Ingredients Gently

In a separate bowl, whisk the flour and baking soda. Carefully fold these dry ingredients into the wet mixture without overmixing. You’ll know you’ve done it right when you no longer see flour streaks but the batter isn’t overly dense.

Step 4: Fold in Toasted Pecans

Finally, gently fold in your toasted and chopped pecans. Toasting them first really enhances their flavor and crunch, which makes such a lovely contrast to the chewy blondie texture.

Step 5: Bake and Know When It’s Done

Pour the batter into your prepared pan and spread evenly. Bake for 30-35 minutes. The key here is to take them out just as they’re set around the edges but still slightly jiggly in the center—the blondies will firm up as they cool. When I overbake, they lose that chewy, decadent texture, so keep an eye on them!

Step 6: Cool Before Cutting

Let your blondies cool in the pan for about 10 minutes before lifting them out using the parchment overhang and transferring to a wire rack to cool completely. Cutting while warm can make them a bit crumbly, and you don’t want to miss those perfect squares.

👨‍🍳

Pro Tips for Making Maple Pecan Blondies Recipe

Room Temperature Ingredients: Using a room-temperature egg helps everything blend smoothly and prevents clumps.
Toast Pecans Just Right: Watch your pecans closely while toasting; you want them golden and fragrant, not burnt.
Don’t Overmix the Batter: Mixing just until combined keeps blondies tender and prevents toughness.
Check Early for Doneness: Ovens vary, so start checking at 30 minutes to avoid drying out your blondies.

How to Serve Maple Pecan Blondies Recipe

A square slice of nut-filled brown cake sits on a white plate with a delicate brown pattern near the edge, topped with a round scoop of light creamy vanilla ice cream. The cake shows a moist texture with visible nuts inside and a slightly crisp top layer. A silver fork with an ornate handle lies beside the cake on the plate. In the background, a white plate holds more slices of the same brown cake, slightly out of focus, all set on a white marbled surface with a lace doily and soft floral tablecloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically serve these blondies just as they are because the toasted pecans and maple flavor shine through beautifully. But if I’m feeling fancy, a light dusting of powdered sugar or a drizzle of warm maple glaze really makes them pop and adds a pretty finishing touch.

Side Dishes

Pair these blondies with a simple cup of black coffee or a robust chai latte to complement the maple and pecan flavors. For brunch, they also go surprisingly well with fresh fruit or vanilla yogurt on the side.

Creative Ways to Present

For holiday parties or gift-giving, I love wrapping individual blondie squares in parchment paper tied with twine or placing them in festive tins. You can also layer chopped blondies with whipped cream and fresh berries for a quick trifle dessert that wows without extra baking.

Make Ahead and Storage

Storing Leftovers

I store leftover Maple Pecan Blondies in an airtight container at room temperature, and they stay fresh and chewy for about three days. To keep them at their best, I separate layers with parchment paper to prevent sticking.

Freezing

If you want to save some for later, these blondies freeze wonderfully! I cut them into squares first, then wrap each in plastic wrap and pop them in a freezer-safe bag. They keep for up to two months without losing their flavor or texture.

Reheating

To enjoy frozen blondies, I let them defrost at room temperature for about an hour. If I want them warm, a quick 15-second zap in the microwave revives that soft, gooey goodness. Just be careful not to overheat and dry them out.

FAQs

Can I use light maple syrup instead of dark maple syrup in this recipe?

Yes, you absolutely can use light maple syrup, but the flavor will be milder and less robust. Dark maple syrup gives the blondies a deeper, caramel-like richness that pairs beautifully with the pecans. If all you have is light syrup, consider adding a bit more brown sugar to balance the sweetness.
How do I know when my maple pecan blondies are done baking?

Look for blondies that are golden around the edges and just set in the center but still have a slight jiggle when you gently shake the pan. They will firm up as they cool, so pulling them out a little early ensures they stay chewy and moist rather than dry and crumbly.
Can I substitute the pecans for another type of nut?

Definitely! Walnuts or almonds work great as substitutes if you prefer. Just toast them lightly to bring out the flavor before folding into the batter. Keep in mind the texture and taste will shift slightly but remain delicious.
Is there a gluten-free option for this Maple Pecan Blondies Recipe?

Yes! You can swap all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Choose one with xanthan gum included to help maintain the texture. Results can vary, so I recommend testing once and adjusting as needed.

Final Thoughts

This Maple Pecan Blondies Recipe holds a special place in my heart—it’s the dessert I reach for when I want something that’s cozy, fuss-free, and deliciously nostalgic. Once you try it, you’ll discover how that rich maple flavor and nutty crunch come together to create an unforgettable treat. I’m excited for you to give it a go and savor every chewy, buttery bite just like my family does!