Maple Pecan Blondies Recipe

If you’re on the lookout for a sweet treat that’s both chewy and bursting with warm, nutty flavors, this Maple Pecan Blondies Recipe is going to become your new best friend. I absolutely love how these blondies combine the rich, caramel-like depth of dark maple syrup with the satisfying crunch of toasted pecans. They’re perfect for cozy afternoons, and trust me, once you try these, you’ll find yourself craving them all year round.

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Ingredients You’ll Need

Each ingredient in this Maple Pecan Blondies Recipe plays a role in creating that perfect blend of flavor and texture. Using dark maple syrup is key to that deep, rich sweetness, and toasty pecans add an unbeatable crunch. Here are some of my go-to tips when gathering what you need.

• Butter: I always use unsalted and melted butter—it gives such a beautiful, smooth richness without overpowering the other flavors.
• Dark brown sugar: This enhances the butterscotch notes and keeps the blondies nice and chewy.
• Dark maple syrup: Look for pure maple syrup with a robust flavor; it’s the star ingredient that sets this recipe apart.
• Egg: A large egg at room temperature helps bind everything smoothly and gives structure.
• Vanilla extract: Adds warmth and depth, enhancing the maple’s complexity.
• Salt: Just a touch to balance all that sweetness and round out the flavors.
• All-purpose flour: Provides the right structure and tenderness—the backbone of your blondies.
• Baking soda: Just a hint to gently lift the batter, keeping the texture light but chewy.
• Pecans: Toast them lightly to deepen their flavor and provide that satisfying crunch in every bite.

Variations

I love tweaking the Maple Pecan Blondies Recipe depending on the season or what I’m craving. You can swap nuts, add mix-ins, or even play with sweeteners to personalize your blondies exactly how you like them.

• Nut Swaps: I sometimes substitute walnuts or almonds for pecans. Each nut brings its own flavor and crunch, and it’s fun to mix things up.
• Chocolate Chips: Adding dark or white chocolate chips makes the blondies even more indulgent—my kids always ask for this version!
• Gluten-Free: Try using a gluten-free all-purpose flour blend to make these blondies accessible to everyone.
• Maple Alternatives: While I really encourage you to try pure maple syrup, you can experiment with honey or molasses for a twist on the flavor profile.

How to Make Maple Pecan Blondies Recipe

Step 1: Prep Your Pan and Oven

First things first: preheat your oven to 350°F (180°C). Butter an 8×8-inch baking pan and line it with parchment paper. I always let the parchment hang over two sides—that way, you can easily lift the blondies out after baking without any fuss. Setting this up ahead of time makes the whole process feel smoother and stress-free.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, dark brown sugar, maple syrup, egg, vanilla extract, and salt until smooth and glossy. When I first tried this recipe, I was surprised how easy it was to get the perfect consistency. Just make sure your egg is at room temperature, so everything blends nicely.

Step 3: Combine the Dry Ingredients and Fold

In a separate bowl, whisk the flour and baking soda together. Then gently fold these dry ingredients into the wet mixture until everything is just combined—don’t overmix or you risk tough blondies. Finally, fold in your toasted, chopped pecans. Toasting them beforehand really amps up their flavor, and I highly recommend taking the extra five minutes.

Step 4: Bake and Cool

Pour your batter into the prepared pan and spread it out evenly. Bake for 30-35 minutes, keeping an eye on the center—it should still be a little jiggly when you take it out. That’s the secret to chewy blondies that aren’t overbaked. Let the pan cool for 10 minutes on the counter, then lift the blondies out using the parchment sling and transfer to a wire rack to cool completely.

How to Serve Maple Pecan Blondies Recipe

Garnishes

I like to keep it simple and let these blondies shine, but if you want to dress them up, try a light dusting of powdered sugar or a drizzle of extra maple syrup just before serving. Toasted pecan halves on top add a beautiful, rustic look and extra crunch that I swear your guests will notice.

Side Dishes

These blondies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. For a cozy snack, I love serving them alongside a hot cup of coffee or chai tea—the flavors complement each other perfectly!

Creative Ways to Present

For special occasions, I’ve cut these blondies into bite-sized squares and arranged them on a tiered dessert stand, perfect for parties or holiday gatherings. You can also wrap individual pieces in parchment paper tied with twine for charming, homemade gifts that everyone will appreciate.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover blondies in an airtight container at room temperature—they stay fresh and chewy for about three days. I’ve found that wrapping them tightly helps retain moisture, so they don’t dry out.

Freezing

Freezing these blondies works fantastic if you want to make a batch in advance. I slice them before freezing and layer them between parchment paper in a freezer-safe container. They freeze well for up to two months without losing flavor or texture.

Reheating

Whenever I reheat chilled blondies, I pop a few pieces in the microwave for about 10-15 seconds. This really revives their softness and brings out the buttery maple aroma. Just don’t overheat or they’ll dry out.

FAQs

Final Thoughts

This Maple Pecan Blondies Recipe is a personal favorite I love sharing because it strikes the perfect balance between indulgent and comforting. Every time I bake a batch, it’s like wrapping myself up in a cozy hug of maple sweetness and nutty goodness. I hope you enjoy making and sharing these blondies as much as I do—once you try them, I bet they’ll become a staple in your kitchen, too!

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