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 craving a dessert that feels like a warm hug on a chilly day, you’re going to want to try this Maple Pecan Blondies Recipe. I absolutely love how these blondies strike the perfect balance between chewy, rich, and nutty thanks to the deep maple syrup sweetness and crunchy toasted pecans. When I first made them, I couldn’t believe how simple the ingredients came together to create something so decadent. Stick with me, and I’ll walk you through every step so your blondies turn out flawless every time!

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Why You’ll Love This Recipe

Buttery Maple Flavor: The dark maple syrup infuses each bite with a deliciously deep sweetness that’s uniquely cozy.
Perfectly Chewy Texture: I love how these blondies stay soft and chewy without being cakey or overly dense.
Easy to Make: With kitchen staples and just a few extra pantry items, you’ll have these baking in under an hour.
Pecan Crunch: Toasted pecans add the perfect nutty crunch that makes every bite exciting.

The image shows a stack of six square blondies arranged on a white plate with a thin gold rim, placed atop a white marbled textured surface. Each blondie has two visible layers: a dense, light brown base with bits of walnuts and a thick, gooey, darker brown middle layer that looks sticky and rich. The top layer is a slightly crisp, golden-brown crust that covers the gooey center. The blondies vary slightly in thickness, and their texture looks soft and chewy with some cracks on the crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this Maple Pecan Blondies Recipe plays a role in creating that rich, melt-in-your-mouth texture and flavor. I always recommend using real maple syrup and fresh pecans for the best results—you’ll notice the difference right away!

Butter: Melted butter adds richness and helps keep the blondies perfectly chewy.
Dark brown sugar: I prefer dark brown sugar for its robust molasses flavor which complements the maple beautifully.
Dark maple syrup: Use pure dark maple syrup for that deep, authentic sweetness that really makes this recipe sing.
Egg: Makes the blondies tender and helps bind everything together – make sure it’s at room temperature.
Vanilla extract: Adds warmth and rounds out the flavors so they’re not just sweet but nuanced.
Salt: Just a teaspoon balances the sweetness and enhances the flavor complexity.
All-purpose flour: The backbone of this recipe, providing structure without making it cakey.
Baking soda: Used sparingly just to aid a slight lift and keep them tender.
Pecans: Toasted and chopped for crunch and that beautiful nutty aroma. Toasting your nuts is a game changer!

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 that this Maple Pecan Blondies Recipe is so versatile—feel free to experiment and make it your own. Over the years, I’ve tried a few different tweaks and always find ways to keep it exciting.

Swap Pecans for Walnuts: My family goes crazy for this swap—walnuts add a slightly earthier crunch that pairs beautifully with the maple.
Add a pinch of cinnamon or nutmeg: Warming spices really deepen the fall vibes when you’re serving these on chilly evenings.
Use vegan butter and a flax egg: I’ve tested this vegan adaptation, and it works well if you want a dairy-free version without losing that chewy texture.
Mix in mini chocolate chips: This is an indulgent variation I like to treat myself with—chocolate and maple are a dream team!

How to Make Maple Pecan Blondies Recipe

Step 1: Prep Your Pan and Toast the Pecans

Start by preheating your oven to 350°F (180°C). Butter an 8×8-inch pan and line it with parchment paper, making sure the paper rises up on two sides—this makes it so much easier to lift the blondies out after baking. While the oven heats, toast your pecans in a dry pan over medium heat until fragrant and just starting to brown, about 5 minutes, stirring frequently. Toasting boosts their flavor and crunch—definitely don’t skip this step!

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, dark brown sugar, dark maple syrup, room temperature egg, vanilla extract, and salt. I like to whisk itself until the sugar starts dissolving slightly and everything is smooth and shiny. This mix is where all the magic flavor begins, so don’t rush this step!

Step 3: Combine Dry Ingredients and Fold

In a separate small bowl, whisk the flour with the baking soda to make sure they’re well distributed. Then gently fold this into your wet mixture—don’t overmix here, just combine until no streaks of flour remain. Last, fold in those toasted pecans so they’re evenly distributed without breaking up too much.

Step 4: Bake Until Just Set

Pour your batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes until the edges are golden and the center is just set but still jiggles slightly when you shake the pan—a little wobble means perfect chewiness inside. I usually start checking around 30 minutes to avoid overbaking because that can dry these out.

Step 5: Cool and Slice

Let the blondies cool in the pan for about 10 minutes before lifting them out using the parchment paper sling. Transfer to a wire rack to cool completely before slicing into squares. This cooling phase is key—it lets the texture set so you get clean, gooey pieces every time.

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Pro Tips for Making Maple Pecan Blondies Recipe

Room-Temperature Egg: I’ve learned that using a warm egg helps everything emulsify better, so my blondies have a silkier texture.
Watch Your Bake Time: Oven temperatures vary, so start checking a few minutes early to keep that chewy center from turning dry.
Toast Nuts First: Toasting pecans brings out flavor and crunch, plus it prevents them from getting soggy in the blondies.
Don’t Skip the Parchment Sling: It makes cleaning up easy and helps you remove blondies in one piece without any crumbling disaster.

How to Serve Maple Pecan Blondies Recipe

A square piece of brown nutty cake with visible nuts inside is placed on a white plate with fine brown decorative patterns along the edge. On top of the cake is a single scoop of creamy off-white ice cream with a smooth, slightly textured surface. A silver fork rests beside the cake on the plate. In the background, blurred on a large white plate, there are more pieces of the same cake stacked. The setting is on a white marbled surface with a lace doily and soft floral cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to dust these blondies lightly with powdered sugar or drizzle a little extra maple syrup on top just before serving for that extra touch of sweetness. Sometimes, a sprinkle of flaky sea salt on the warm blondies brings out the maple and pecan flavors beautifully. These small touches really elevate the presentation and taste.

Side Dishes

This recipe is perfect alongside a scoop of vanilla ice cream or a dollop of whipped cream. For drinks, I love pairing these blondies with a hot cup of coffee or spiced chai tea, which complements the warm maple notes wonderfully.

Creative Ways to Present

For a festive gathering, try cutting the blondies into bite-sized squares and stacking them in a pretty glass jar tied with a ribbon as a gift. Or serve them with a warm maple glaze drizzle arranged on a rustic wooden board for a cozy coffee hour spread. I once even layered them between whipped maple frosting to make a quick blondie cake that stole the show!

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature, and they usually disappear in a couple of days because they stay so moist and flavorful. If you need to keep them longer, just make sure the container is sealed tightly so the blondies don’t dry out.

Freezing

Maple Pecan Blondies freeze surprisingly well! I wrap the cooled blondies tightly in plastic wrap and then pop them into a freezer-safe bag. When I’m ready to enjoy them, I thaw for about an hour at room temperature. They come out almost as fresh as the day I baked them.

Reheating

For a quick refresh, I warm individual blondie squares in the microwave for 10-15 seconds, which brings back that gooey softness. You can also pop them in a low oven (about 300°F/150°C) wrapped in foil for 10 minutes if you’re serving a batch warm to guests.

FAQs

Can I substitute the pecans with other nuts?

Absolutely! Walnuts, almonds, or even hazelnuts work well—and will give a slightly different but equally delicious nutty flavor. Just toast them first for best results.
What if I don’t have dark maple syrup?

You can use amber or medium maple syrup, but dark maple syrup has a richer, more robust flavor that really shines in this recipe. If you only have lighter syrup, you might want to add a touch more brown sugar to enhance sweetness.
How do I know when Maple Pecan Blondies are done baking?

Look for golden edges and a center that’s set but still slightly jiggly when you gently shake the pan. Overbaking will dry them out, so it’s better to check early and allow carryover heat to finish setting them.
Can I make this recipe gluten-free?

Yes! I’ve swapped the all-purpose flour for a 1:1 gluten-free flour blend with great success. Just be sure your baking soda is gluten-free as well.
How do I store Maple Pecan Blondies to keep them fresh?

Store them in an airtight container at room temperature for up to three days, or freeze for longer storage. Avoid refrigerating, as it can dry out the blondies.

Final Thoughts

There’s something truly special about this Maple Pecan Blondies Recipe—it’s cozy, nostalgic, and easy enough to whip up on a weeknight, yet impressive enough to share with friends or family. I keep coming back to it whenever I want a sweet treat that’s a little different from your classic brownie. You’ll enjoy how deeply flavorful and satisfyingly chewy these blondies turn out, every single time. Trust me, once you make them, they’ll become your go-to dessert for the season!