Maple Pecan Blondies are the ultimate treat for anyone who loves a perfect balance of sweet and nutty flavors. These soft, chewy bars are infused with rich maple syrup and studded with crunchy pecans, creating a delightful contrast in every bite. With just 15 minutes of prep and 30 minutes in the oven, they’re an effortless way to satisfy your dessert cravings or impress guests with minimal effort.
The warm aroma of maple and toasted pecans will fill your kitchen, promising a cozy, indulgent experience. Each blondie boasts a golden, buttery base with a slightly crisp edge, giving way to a tender, melt-in-your-mouth center. Whether enjoyed fresh from the oven or paired with a cup of coffee, these blondies are a comforting treat that feels like a hug in dessert form.
Ingredients for Maple Pecan Blondies
- ¾ cup (6 oz/170 g) butter, melted (unsalted preferred)
- 1¼ cups (7½ oz/213 g) dark brown sugar (light brown sugar works too)
- ½ cup (5 oz/142 g) dark maple syrup (use pure maple syrup for best flavor)
- 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 (walnuts can be substituted)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter and line an 8×8-inch (20x20cm) baking pan with parchment paper, allowing some overhang on two sides for easy removal. Set aside.
- In a large mixing bowl, whisk together the melted butter, dark brown sugar, maple syrup, egg, vanilla extract, and salt until smooth and well combined.
- In a small bowl, whisk together the flour and baking soda. Gradually fold this mixture into the wet ingredients until just combined. Avoid overmixing.
- Gently fold in the toasted and chopped pecans until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 30-35 minutes, or until the edges are golden and the center is just set but still slightly jiggly. A toothpick inserted into the center should come out with a few moist crumbs.
- Let the blondies cool in the pan for 10 minutes, then use the parchment overhang to lift them out and transfer to a wire rack to cool completely.
- Once cooled, cut into squares and store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months and defrost at room temperature for about an hour before serving.
Perfect Pairings: Serving Suggestions
These Maple Pecan Blondies are delicious on their own, but they shine even brighter with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy treat, serve them warm with a drizzle of caramel sauce or extra maple syrup. Pair with a cup of coffee or chai tea for a delightful afternoon snack.
Storage Secrets: Keeping Them Fresh
Store your blondies in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly in plastic wrap and freeze for up to two months. When ready to enjoy, let them defrost at room temperature for about an hour. They’ll taste just as fresh as the day you baked them!
Mix It Up: Recipe Variations
Want to switch things up? Try swapping pecans for walnuts or adding a handful of chocolate chips for a sweet twist. For a nut-free version, use toasted coconut or oats instead. You can also experiment with different syrups, like honey or golden syrup, for a unique flavor profile.
Time-Saving Tips for Busy Bakers
To save time, toast your pecans in advance and store them in an airtight container. You can also melt the butter in the microwave while prepping other ingredients. If you’re doubling the recipe, use a 9×13-inch pan and adjust the baking time by 5-10 minutes. Easy peasy!
Essential Equipment for Success
An 8×8-inch baking pan is perfect for this recipe, but a 9×9-inch pan works too—just reduce the baking time slightly. Use parchment paper for easy removal and cleanup. A sturdy whisk and spatula are your best friends for mixing the batter evenly. Don’t forget a wire rack for cooling!
Maple Pecan Blondies
Equipment
- 8×8-inch (20x20cm) baking pan
- parchment paper
- large mixing bowl
- small bowl
- wire rack
- airtight container
Ingredients
- ¾ cup butter, melted 6 oz/170 g
- 1¼ cups dark brown sugar 7½ oz/213 g
- ½ cup dark maple syrup 5 oz/142 g
- 1 large egg , at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups all-purpose flour 10 oz/284 g
- ¼ teaspoon baking soda
- I ¼ cups pecans, toasted and chopped 6¼ oz/177 g
Instructions
- Preheat the oven to 350°F (180°C) and butter and line an 8×8-inch (20x20cm) baking pan with parchment, allowing some of the paper to come up the sides on two sides. Set aside.
- In a large mixing bowl, whisk together the butter, brown sugar, maple syrup, egg, vanilla extract, and salt.
- In a small bowl, whisk together the flour and baking soda, then fold into the wet ingredients until just combined. Finally, fold in the pecans.
- Pour into your prepared baking pan and bake for 30-35 minutes, until just set but still a bit jiggly in the center.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to three days. For longer storage, freeze for up to 2 months. Defrost at room temperature for about an hour.
