Maple Pecan Blondies Recipe

I’ve got to share this one with you because it’s a total game-changer—my Maple Pecan Blondies Recipe is hands down one of my favorite treats to bake, especially when I want something sweet but with a deeper, cozy flavor. These blondies are perfectly chewy and gooey, infused with warm maple syrup and crunchy toasted pecans, making them irresistible every single time. Trust me, once you try this recipe, you’ll want to keep it in your baking rotation forever.

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Ingredients You’ll Need

The magic of this Maple Pecan Blondies Recipe is really all about how these ingredients come together—each one adds a unique note that builds into a rich, homey flavor. Plus, the pecans bring that wonderful crunch you want in a good blondie.

• Extra-virgin olive oil: I know it sounds unusual, but its fruity, mild flavor works beautifully here and keeps the blondies super moist.
• Dark-brown sugar: This adds a deep molasses flavor that pairs so well with maple syrup.
• Maple syrup: Make sure to use pure maple syrup—not the imitation stuff—to get that authentic sweet complexity.
• Large eggs plus 1 egg yolk: The extra yolk keeps things incredibly tender and rich.
• Vanilla extract: A must-have for warm, inviting flavor.
• All-purpose flour: The base that gives these blondies their structure; measure carefully for the best texture.
• Baking powder and baking soda: Together they help the blondies have just enough lift without being cakey.
• Salt: Enhances all the sweet flavors without making these taste salty.
• Pecans: Toasted and chopped for crunchy texture.
• Caramel sauce: For drizzling or glazing, adds an extra indulgent touch.
• Powdered sugar: To create a simple caramel glaze when mixed with a little milk or cream.
• Milk or heavy cream: Just a splash to thin out the glaze perfectly.

Variations

I love how versatile this Maple Pecan Blondies Recipe can be—once you’ve nailed the basics, you can totally make it your own. Here are some ways I’ve played with it over time that you might enjoy:

• Add chocolate chips: For a double dose of sweetness and melty texture, I toss in some dark or semi-sweet chocolate chips along with the pecans.
• Swap pecans for walnuts: I’ve done this when I ran out of pecans and the flavor worked just as well, offering a slightly different crunch.
• Gluten-free version: I sometimes use a gluten-free flour blend—just keep an eye on batter consistency as it might vary a bit.
• Spiced blondies: Adding a pinch of cinnamon or pumpkin pie spice livens up these blondies for a lovely seasonal twist.

How to Make Maple Pecan Blondies Recipe

Step 1: Toast Those Pecans to Perfection

First things first: toasting pecans really amps up their flavor. Preheat your oven to 350°F (175°C) and spread out your pecans on a baking sheet in a single layer. Pop them in and give them a little shake halfway through—about 10 minutes total. When they smell toasty and look golden, take them out and let them cool before chopping roughly. This step seriously makes a difference, adding that irresistible crunch and nutty depth.

Step 2: Whisk Your Wet Ingredients Until Smooth

In a large bowl, combine the olive oil, dark-brown sugar, and maple syrup. Whisk them together for a good minute or two until silky and well blended—this helps dissolve the sugar and ensures a shiny batter. Then, add the vanilla extract for that gorgeous warm note.

Step 3: Carefully Incorporate the Eggs and Leavening Agents

Next, whisk in the eggs along with the extra egg yolk. This extra yolk is a bit of a secret weapon—it makes the blondies extra moist and tender. Then sprinkle in the baking powder, baking soda, and salt. Give everything a mix so those ingredients start to work their magic evenly.

Step 4: Fold in the Flour and Pecans Gently

Gradually add the flour, about a cup at a time, folding it in with a spatula instead of using a mixer. This method prevents overworking the batter and helps keep the blondies tender. Once your flour is mostly mixed in, fold in 1¼ cups of the toasted pecans, saving the rest for topping.

Step 5: Bake and Top with Pecans

Line a 9×13-inch baking dish with parchment paper for easy removal. Pour the batter in, spreading it evenly. Sprinkle the remaining pecans over the top for a pretty, crunchy finish. Then pop it in your preheated oven for 40-45 minutes. I always start checking at 40 minutes by inserting a toothpick—if it comes out with just moist crumbs, you’re golden. Wet batter means it needs more time. Once baked, cool completely before slicing—this helps them set up perfectly.

How to Serve Maple Pecan Blondies Recipe

Garnishes

I love drizzling a bit of homemade caramel sauce over these blondies—adds that luscious, sticky sweetness I can’t resist. Sometimes I dust them lightly with powdered sugar, which gives a pretty finish and a subtle extra sweetness without overpowering. For an extra cozy touch, a sprinkle of flaky sea salt on top balances the sweet beautifully.

Side Dishes

Pair these blondies with a scoop of vanilla ice cream or a dollop of whipped cream for a classic combo. I also love serving them alongside a hot cup of coffee or chai tea—the warm spices and nuts pair amazingly with those cozy drinks.

Creative Ways to Present

For parties or gift-giving, I cut these blondies into bite-sized squares and arrange them in a pretty box lined with parchment paper. Sometimes I sprinkle extra chopped pecans and a drizzle of caramel on each square for a gourmet look. They also work well layered in a dessert trifle with whipped cream and fresh fruit—delicious and unexpected!

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature. They stay wonderfully fresh for about 3 to 4 days, staying soft and chewy as when first baked. If my kitchen is warm, I keep them in the fridge for up to a week—just bring them to room temp before serving.

Freezing

These blondies freeze like a dream. I usually slice them into portions before freezing—just wrap each piece tightly in plastic wrap, then pop them into a freezer-safe bag. They keep well for up to 3 months. When you want a treat, just thaw overnight in the fridge or at room temperature.

Reheating

If you like your blondies a little warm, I pop them in the microwave for about 10-15 seconds. It revives that soft, gooey texture nicely. You can also warm them in a low oven (around 300°F) for 5-7 minutes, especially if you want to melt any chocolate chips or caramel drizzle on top.

FAQs

Final Thoughts

I absolutely love how this Maple Pecan Blondies Recipe nails that comforting, rich sweetness we all crave, with a texture that’s just perfect every time. When I first tried it, I was hooked immediately, and now my family goes crazy for these anytime I bake them. I hope you give this recipe a shot—it’s straightforward, forgiving, and such a rewarding baking project. You’ll be handing out bites left and right, trust me!

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