Name: Maple Pecan Blondies Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 2/3 cup unsalted butter; 1 1/4 cups packed brown sugar; 1/2 cup pure maple syrup; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups pecans, toasted and chopped, divided

Jump to Recipe· 4.8 from 23 reviews

If you’re on the hunt for a treat that’s just the right mix of buttery, sweet, and nutty, you’ve got to try this Maple Pecan Blondies Recipe. Seriously, these blondies have been a staple in my kitchen ever since I first made them, and they’re always a hit whether it’s a casual snack or a dessert for guests. The rich maple syrup adds a warm depth of flavor that pairs so beautifully with toasted pecans—it’s like a cozy hug in every bite. Keep reading because I’ll share all the tips and tricks to make these blondies perfect every single time!

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Why This Recipe Works

Balanced Sweetness: The combo of brown sugar and pure maple syrup gives every blondie a rich, layered sweetness without being overpowering.
Perfect Texture: Toasted pecans add a satisfying crunch that contrasts with the tender, moist crumb of the blondies.
Simple Ingredients, Fantastic Flavor: You don’t need anything fancy to create a dessert that tastes like you spent hours baking.
Foolproof Method: Cooking the butter, sugar, and maple syrup together ensures a smooth batter and rich flavor every time.

Maple Pecan Blondies, Maple Pecan Blondies Recipe, Easy Blondies with Maple and Pecans, Best Maple Pecan Blondies, Nutty Maple Blondies - A square baked dessert with a light brown top covered in scattered pieces of pecans. It is in a white baking pan lined with parchment paper that folds over the edges. The baked item looks soft and slightly puffy, with a smooth but slightly textured surface from the nuts. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind these maple pecan blondies lies in the ingredients and how they team up. Each one adds a unique note that builds layers of flavor and texture—you’ll want to use good quality maple syrup and fresh pecans to get the best results.

Maple Pecan Blondies, Maple Pecan Blondies Recipe, Easy Blondies with Maple and Pecans, Best Maple Pecan Blondies, Nutty Maple Blondies - Flat lay of glossy golden maple syrup in a small glass jar, rich brown packed brown sugar with a slightly coarse texture, smooth pale yellow unsalted butter, a cluster of raw light brown pecans with textured shells and some chopped pecan pieces scattered loosely, two large fresh brown eggs with smooth shells, a small vanilla bean pod with its dark brown wrinkled surface, and a mound of soft off-white all-purpose flour, all beautifully arranged with natural spacing and gentle shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

All Purpose Flour: The base that holds it all together; make sure to measure it properly for that perfect chewiness.
Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
Baking Powder & Baking Soda: These leavening agents work together to give the blondies just a bit of lift without making them cakey.
Unsalted Butter: I always use unsalted so I can control the salt level, plus it adds a rich creaminess when cooked properly.
Brown Sugar: Packed brown sugar adds deep caramel notes and moisture.
Pure Maple Syrup: The star of the show! Adds a beautiful complexity and natural sweetness.
Eggs: They bind everything together and offer structure.
Vanilla Extract: A little vanilla brings out the warmth and pairs beautifully with maple.
Pecans: Toasted pecans give that irresistible crunch and nuttiness you’ll love. I toast them lightly to deepen their flavor.

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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.

Make It Your Way

I love that this Maple Pecan Blondies Recipe is a perfect base for fun variations—you can add in extras or swap ingredients to suit your taste or dietary needs. Don’t be afraid to make it your own!

Variation: I once added a handful of dried cranberries for a tart surprise—it brightened up the flavor so nicely!
Nut-Free Option: Simply replace pecans with sunflower seeds or leave them out and add some chocolate chips instead.
Extra Gooey: For a fudgier texture, underbake by a few minutes and let them cool fully before slicing.
Maple Glaze: Drizzle a maple glaze on top after baking for an elegant finish—mix powdered sugar with maple syrup and a touch of milk.

Step-by-Step: How I Make Maple Pecan Blondies Recipe

Step 1: Prep and Toast Pecans

Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch pan with parchment paper. Toasting the pecans before you mix them into the batter really brings out their flavor—spread them on a baking sheet and toast for about 8-10 minutes until fragrant and slightly browned. Keep an eye on them so they don’t burn!

Step 2: Mix Dry Ingredients

While the pecans cool, whisk together your flour, salt, baking powder, and baking soda in a large bowl. This blend ensures your blondies rise just enough and have a nice tender crumb.

Step 3: Cook Butter, Sugar, and Maple Syrup

In a medium saucepan over medium heat, melt the butter, brown sugar, and maple syrup together, stirring until smooth and glossy. This takes about 6 minutes and it smells incredible. Then remove it from heat and give it about 10 minutes to cool—this step is key so you don’t scramble your eggs when you add them next.

Step 4: Combine Wet Ingredients

Once the buttery syrup mixture has cooled slightly, stir in the eggs and vanilla extract until smooth and combined. This helps create that luscious, soft texture I love.

Step 5: Mix Everything Together

Pour the wet ingredients into the bowl with the dry mixture and stir just until combined. Then gently fold in 1 1/4 cups of the toasted pecans. Resist the urge to overmix—you want to keep the batter tender, not tough.

Step 6: Bake and Cool

Spread the batter evenly in your parchment-lined pan and sprinkle the remaining 1/4 cup pecans on top for that extra crunch and pretty finish. Bake for 35–40 minutes until the blondies are set and an internal thermometer reads about 200°F (93°C). Let them cool in the pan on a wire rack for 10 minutes before lifting out the parchment to cool completely—this step makes cutting much easier and cleaner.

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Tips from My Kitchen

Don’t Skip Toasting: Toasting pecans makes such a difference—it wakes up their flavor and adds that irresistible crunch.
Watch Your Oven: Baking times vary, so check your blondies a few minutes early to avoid drying them out.
Use Fresh Maple Syrup: I’ve found that pure maple syrup really amps up the flavor; imitation syrups just don’t cut it.
Cool Before Cutting: Let the blondies cool completely; it helps them set and slicing is so much neater.

How to Serve Maple Pecan Blondies Recipe

Maple Pecan Blondies, Maple Pecan Blondies Recipe, Easy Blondies with Maple and Pecans, Best Maple Pecan Blondies, Nutty Maple Blondies - Nine square pieces of light brown nut bars sit on a silver cooling rack. Each bar has small, uneven chunks of pecans scattered on top, creating a rough texture. The bars are evenly spaced in three rows and three columns, showing a soft, baked surface. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to dust mine lightly with powdered sugar just before serving—it gives a pretty, delicate touch and adds a hint of extra sweetness without overwhelming. Sometimes, I’ll drizzle a bit of warmed maple syrup or even a thin layer of melted white chocolate for a little luxury.

Side Dishes

Maple pecan blondies are great on their own, but I love serving them with a scoop of vanilla ice cream or a dollop of whipped cream for a simple dessert spread. For brunch, they’re incredible alongside fresh fruit or a warm cup of spiced latte.

Creative Ways to Present

For special occasions, I’ve cut these blondies into bite-sized squares and served them on a rustic wooden board with an assortment of nuts, fresh berries, and a pot of maple syrup on the side for dipping. It makes for a festive and interactive dessert that guests adored!

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature, and they stay fresh and moist for up to 4 days. If it’s humid where you are, I recommend keeping them in the fridge to prevent any sogginess, just bring them back to room temp before serving.

Freezing

Freezing these blondies works wonderfully if you want to make a batch ahead. I wrap each blondie individually in plastic wrap, place them all in a freezer-safe bag, and freeze for up to 3 months. When I’m ready, I thaw them overnight in the fridge.

Reheating

To bring back that fresh-baked feeling, I pop a blondie in the microwave for about 10-15 seconds or in a warm oven (around 300°F) for 5-7 minutes. It revives the gooey, buttery texture perfectly.

FAQs

Can I substitute the pecans with other nuts?

Absolutely! Walnuts, almonds, or even pistachios work beautifully if you want a different nutty flavor. Just be sure to toast them beforehand to bring out their best flavor.
Is it necessary to cook the butter, sugar, and maple syrup together?

While you could mix them cold, cooking these ingredients together helps dissolve the sugar and meld the flavors, resulting in a smoother, richer batter and more cohesive blondies.
How do I know when the blondies are done?

Look for a set top that springs back slightly when touched and pulls away a bit from the pan edges. If you have a kitchen thermometer, aim for an internal temperature of about 200°F (93°C).
Can I make these gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend (make sure it contains xanthan gum) in place of all-purpose flour, and follow the recipe as usual.
Why do I need both baking powder and baking soda?

They work together to help the blondies rise just enough for a tender crumb without becoming cakey. Baking soda reacts with the brown sugar and maple syrup’s acidity, while baking powder provides additional lift.

Final Thoughts

This Maple Pecan Blondies Recipe truly holds a special place in my recipe rotation because it’s simple yet impressive—perfect for those moments when you want to whip up something comforting without fuss. I think once you try these, you’ll notice how the maple and pecans create a flavor that’s just a little bit different from your usual blondie, but in the best way possible. So, grab your ingredients, turn on some music, and enjoy baking these treats as much as I do sharing them with you!