If you’re on the hunt for a sweet treat that’s gooey, nutty, and totally irresistible, you’re going to fall head over heels for this Maple Pecan Blondies Recipe. I absolutely love how these blondies turn out with a perfect balance of rich maple syrup sweetness, toasted pecan crunch, and a luscious caramel glaze on top. Whether you’re baking for a cozy family night or bringing a dessert to share, this recipe will have everyone begging for seconds.
Why You’ll Love This Recipe
- Rich Maple Flavor: The combination of maple syrup and dark brown sugar brings a deep, caramel-y sweetness you don’t get in your average blondie.
- Perfectly Chewy Texture: These blondies are chewy and moist thanks to the olive oil and eggs, not dense or dry.
- Toasted Pecans for Crunch: Folding in the toasted pecans adds a satisfying crunch and nutty flavor that pairs beautifully.
- Easy Yet Impressive: With simple ingredients and straightforward steps, you’ll nail a dessert that looks and tastes like you spent hours perfecting it.
Ingredients You’ll Need
The ingredients for this Maple Pecan Blondies Recipe come together beautifully — key here is using good quality maple syrup for that rich, authentic flavor and toasting your pecans for maximum crunch. Plus, the olive oil keeps these blondies moist without the heaviness of butter.
- Extra-virgin olive oil: Using olive oil instead of butter gives a lighter texture and subtle fruity notes that play well with maple.
- Dark-brown sugar: It provides that deep molasses flavor that amps up the caramel vibe.
- Maple syrup: The star ingredient that makes these blondies so special — use pure maple syrup for best results.
- Large eggs plus egg yolk: They bind everything together and add richness.
- Vanilla extract: Just a hint enhances all the warm flavors.
- All-purpose flour: The base that gives these blondies their body.
- Baking powder and baking soda: A little lift to keep the texture light and chewy.
- Salt: Balances the sweetness and rounds out flavors.
- Pecans (toasted and chopped): Toasting brings out their nutty aroma — don’t skip this step!
- Caramel sauce: For drizzling on top to add indulgence and gooeyness.
- Powdered sugar: To mix with milk for a quick glaze that dresses up the blondies.
- Milk or heavy cream: Just enough to thin the glaze to your perfect texture.
Variations
I always encourage playing around with recipes like this Maple Pecan Blondies Recipe because it’s so versatile. Here are some ways I’ve tweaked it depending on my mood or what I have on hand.
- Walnut swap: Sometimes I use walnuts instead of pecans — it’s just as tasty and works great if that’s what’s in your pantry.
- Chocolate chips: For an extra hit of indulgence, I toss in some semi-sweet or white chocolate chips along with the nuts.
- Gluten-free flour blend: I’ve tested using a 1:1 gluten-free flour and it still turns out chewy and delicious.
- Spiced version: Adding a pinch of cinnamon and nutmeg really amps up the fall vibes when I make these around October or November.
How to Make Maple Pecan Blondies Recipe
Step 1: Toast and Prepare the Pecans
Start by preheating your oven to 350°F. Spread the pecans evenly on a baking sheet and bake for about 10 minutes. Give the pan a little shake halfway through to ensure even toasting. When they smell toasty and look golden, pull them out and let cool before chopping. This step is key because it deepens the nutty flavor and gives the blondies a delightful crunch. Keep the oven on for baking the blondie batter next.
Step 2: Whisk the Wet Ingredients
In a large bowl, whisk together the olive oil, dark-brown sugar, and maple syrup until smooth and combined — it won’t take long, about one or two minutes. Then stir in the vanilla extract. Next, whisk the eggs and egg yolk into this mixture. This careful incorporation gives you a glossy batter that bakes up moist and chewy.
Step 3: Add Dry Ingredients and Mix
Sprinkle the baking powder, baking soda, and salt into your wet mix. Then gradually add the flour — about a cup at a time — folding it in gently using a spatula. Careful not to overmix here; just stir until there are no dry patches and the dough is uniform. Overmixing can make the blondies tough, and we want chewy perfection instead.
Step 4: Fold in Pecans and Pour Batter
Fold in 1 1/4 cups of your chopped, toasted pecans, reserving the last 1/4 cup for topping. Line a 9×13 inch baking dish with parchment paper so your blondies come out easily — trust me, parchment will save you from a sticky mess! Pour your batter into the pan, smoothing the top, then sprinkle the last of the pecans over the surface for a pretty, crunchy finish.
Step 5: Bake and Test for Doneness
Bake for 40 to 45 minutes. Around 40 minutes, start checking by inserting a toothpick into the center. You’re looking for moist crumbs clinging to the toothpick but no wet batter. This means they’re perfectly cooked — chewy but not raw. Pull them out and let cool completely before cutting so they set nicely.
Pro Tips for Making Maple Pecan Blondies Recipe
- Toast Your Pecans Really Well: I learned that lightly over-toasting the pecans (don’t burn!) really boosts the nutty flavor in the blondies.
- Don’t Skip the Parchment: It makes cutting and serving so much easier—you’ll thank me when those gooey blondies come out clean.
- Check Doneness Early: Ovens can vary; start poking with a toothpick a few minutes before your timer hits to avoid overbaking.
- Let Them Cool Fully: I know it’s tempting, but cutting too soon can cause the blondies to fall apart. Patience pays off with neat squares!
How to Serve Maple Pecan Blondies Recipe
Garnishes
I like to drizzle a simple glaze made from powdered sugar and a touch of milk over the blondies for a sweet sheen. Then a gentle swirling of caramel sauce on top complements the maple and pecan flavors beautifully. Sometimes, a light dusting of flaky sea salt adds that perfect sweet-salty balance that makes these blondies so addictive.
Side Dishes
These blondies go wonderfully alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert. For a cozy coffee break, serve them with a cup of hot coffee or chai — I promise your guests will rave.
Creative Ways to Present
For special occasions, I like to cut the blondies into bite-sized squares and arrange them on a rustic wooden board with small bowls of caramel sauce and chopped pecans. It’s a fun way to let guests customize their bites. You can also stack them in pretty layers with parchment paper between for gifting in a decorative box.
Make Ahead and Storage
Storing Leftovers
I store leftover blondies in an airtight container at room temperature and find they stay chewy and moist for up to 4 days. If you prefer, you can refrigerate them, but I bring them back to room temp before serving so the texture is just right.
Freezing
These maple pecan blondies freeze really well! I like to wrap them tightly in plastic wrap, then foil, and freeze. When I’m ready to enjoy, I thaw them overnight in the fridge. They taste almost as good as fresh, which is great for busy weeks.
Reheating
To reheat, I pop a blondie in the microwave for about 10 seconds or warm it in a low oven wrapped in foil. This warms up the gooey center and brings out the flavors without drying them out.
FAQs
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Can I substitute butter for the olive oil in this Maple Pecan Blondies Recipe?
Yes, you can use melted butter instead of olive oil if you prefer. The texture will be slightly richer and possibly denser, but the blondies will still be delicious. Just make sure to cool the melted butter before mixing to avoid cooking the eggs.
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How do I know when the blondies are done baking?
Insert a toothpick into the center. When it comes out with moist crumbs but no wet batter, they’re perfectly baked. If wet batter sticks, bake for a few more minutes checking frequently to avoid drying out.
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Can I make these Maple Pecan Blondies Recipe gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. I’ve tried this with success, and the texture and flavor remain wonderfully intact.
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What’s the best way to store leftover maple pecan blondies?
Store them in an airtight container at room temperature for up to four days. If you want to keep them longer, freeze them wrapped tightly and thaw before enjoying.
Final Thoughts
This Maple Pecan Blondies Recipe truly holds a special place in my kitchen rotation. There’s something so comforting and delightful about the gooey texture, nutty pecans, and the warm maple flavor that instantly feels like fall in every bite. I highly recommend giving it a try — whether you’re a baking pro or just starting out, you’ll love how impressive and satisfying these blondies turn out. Trust me, once you taste them, they’ll be your new go-to sweet treat.
Print
Maple Pecan Blondies Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 15 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Maple Pecan Blondies are a chewy, gooey treat with a rich caramel flavor from brown sugar and maple syrup, featuring toasted pecans for a delightful crunch. Finished with a caramel glaze, they make a perfect indulgent dessert especially suited for fall.
Ingredients
Blondie Batter
- 1 cup extra-virgin olive oil
- 1 1/2 cups dark-brown sugar
- 1 cup maple syrup
- 3 large eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans (toasted and chopped)
Caramel Glaze
- 1/2 cup caramel sauce
- 1/2 cup powdered sugar
- 2-4 tablespoons milk or heavy cream
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecans evenly on a large baking sheet and bake for 10 minutes, shaking the pan halfway through to ensure even toasting. Once toasted, let them cool completely, then chop and set aside. Keep the oven heated for baking the blondies.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the olive oil, dark-brown sugar, and maple syrup until smooth and combined, which takes about one to two minutes. Stir in the vanilla extract.
- Add Eggs and Dry Ingredients: Whisk the 3 large eggs plus the extra egg yolk into the wet mixture. Then add the baking powder, baking soda, and salt. Gradually incorporate the flour, adding about one cup at a time, folding it into the batter with a spatula and scraping the sides of the bowl until the batter is completely combined.
- Fold in Pecans and Prepare Baking Dish: Fold 1 1/4 cups of the toasted, chopped pecans into the batter, reserving the remaining 1/4 cup for topping. Line a 9×13-inch baking dish with parchment paper and pour the batter evenly into the dish. Sprinkle the reserved pecans evenly over the top of the batter.
- Bake the Blondies: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick in the center; if it comes out with moist crumbs but no wet batter, the blondies are ready. Remove from the oven and allow to cool completely before cutting.
- Make the Caramel Glaze: In a small bowl, whisk together the caramel sauce, powdered sugar, and 2 tablespoons of milk or heavy cream. Adjust the consistency by adding more milk or cream as needed until smooth and pourable. Drizzle the glaze over the cooled blondies before serving.
Notes
- For best flavor and texture, ensure pecans are evenly toasted and fully cooled before folding into batter.
- Allow blondies to cool completely to set properly; warm blondies may be too soft and sticky to cut cleanly.
- The caramel glaze enhances the rich maple and brown sugar notes, but can be omitted if you prefer a less sweet finish.
- Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- These blondies make a fantastic dessert or treat for gatherings, especially during autumn and the holiday season.
Nutrition
- Serving Size: 1 blondie
- Calories: 430 kcal
- Sugar: 35 g
- Sodium: 151 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
