Maple Pecan Blondies are the perfect fall sweet treat. These chewy blondies are loaded with nutty pecans and plenty of maple flavor in every bite. Of all my blondie recipes, this one has some of the best fall flavors! Gather the simple ingredients needed to get started, and you'll be snacking in no time at all.
I make these maple blondies a few times a year, and I always question why I don't make them more. I love the rich maple flavor paired with crunchy chopped pecans. This year, I've vowed to make them more, and now that I'm sharing this recipe with all of you, I hope you'll join me in that baking wish, too!
Not only can you whip up these chewy blondies for a weekend treat, but they're great for fall parties, Thanksgiving, or just an indulgent treat to have on hand for guests. Plus, the nutty aroma while they're baking always gives the house those warm and cozy fall vibes.
Be sure to try my Maple Syrup Ice Cream and these Brown Butter Pecan Cookies for two more of my favorite dessert recipes.
Ingredients
- Salted butter - Adds richness and flavor.
- Brown sugar - Adds sweetness and helps give the blondies their soft, chewy texture.
- Maple syrup - Adds sweetness and real maple flavor.
- Egg - Binds the ingredients.
- Vanilla extract - For flavor.
- Maple extract - For more maple flavoring.
- Flour - All-purpose flour gives the blondies their structure.
- Baking powder - Adds a little lift.
- Salt - For flavor.
- Toasted pecans - Add nutty flavor and plenty of crunch.
See recipe card for quantities.
How to Make Maple Pecan Blondies
Preheat the oven to 350 degrees. Add parchment paper to a pan.
Step One: Cream the butter and sugar until smooth. Add the egg, vanilla, maple extract, and maple syrup.
Step Two: Mix until smooth.
Step Three: Next, add the flour, baking powder, and salt, and mix until just combined. Don't overmix. It's okay if there are a few small streaks of flour.
Step Four: Then, fold in one cup of the chopped pecans. The remaining half cup will be used as a topping.
Step Five: Spread the batter evenly into the prepared pan, then top with the remaining chopped pecans.
Step Six: Bake according to the time listed in the recipe card, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Let the blondies cool before slicing.
Top Tip
To toast pecans, spread them in a single layer on a baking sheet. Bake at 350°F for 5-8 minutes, stirring halfway through, until fragrant and lightly toasted. Let the toasted pecans cool completely before mixing them into the batter.
Substitutions
- Unsalted butter - If all you have is butter without salt, just add a bit more salt to the batter.
- Nuts - Walnuts are the easiest substitute for pecans. You could also try cashews or chopped almonds if that's what you have on hand.
Variations
- Add chocolate chips - Mix in some milk chocolate or white chocolate chips into the batter.
- Cinnamon - Cinnamon pairs perfectly with maple and pecans. Mix a teaspoon into the batter for a warm fall flavor.
- Toppings - Dust the cooled blondies with powdered sugar or drizzle them with a simple maple glaze. I normally leave them plain besides the pecans, but there are plenty of ways to dress them up.
See this White Chocolate Raspberry Blondie Recipe for another fun blondie flavor.
Equipment
To make these blondies, you'll need to have an electric mixer, a rubber spatula, a large mixing bowl, a baking pan, and measuring cups.
Storage
Store leftover Maple Pecan Blondies in an airtight container at room temperature for 3–4 days. Be sure to let them cool completely before storing.
You can also freeze the blondies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Common Questions
If you try to cut into the blondies and serve them too early, they will be gooey. Make sure that once you pull the pan from the oven, you let the blondies rest for several minutes to cool down and firm up. Once they're cool, they'll be easier to slice and serve.
Absolutely. Bake the blondies a day ahead, let them cool completely, and store them in an airtight container at room temperature. They'll stay soft and chewy and be ready to serve the next day.
The edges should look set and the center should no longer look wet. Don't overbake them if you want soft, chewy blondies. They will continue to firm up as they cool.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Maple Pecan Blondies
Ingredients
- ⅔ cup salted butter
- ¾ cup brown sugar
- ¼ cup maple syrup
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon maple extract
- 1 ¾ cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups toasted pecans chopped
Instructions
- Preheat the oven to 350. Line a 9x13 pan with parchment paper or spray with cooking spray.
- Cream together the butter and sugar until smooth.
- Mix in the maple syrup, egg, vanilla, and maple extract.
- Add the flour, baking powder, and salt. Mix just until incorporated.
- Fold in 1 cup of the pecans.
- Spread the batter evenly in the prepared pan. Sprinkle the remaining ½ cup pecans over the top.
- Bake for 22-27 minutes, until the edges are lightly golden and the center is just set. Do not overbake. Cool completely in the pan before cutting.
Notes
Nutrition
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