Why You’ll Love Maple Pecan Blondies Recipe

This recipe brings together the deep sweetness of maple syrup and the toasty crunch of pecans, delivering a comforting bar with layered texture: gooey and fudgy inside, crisp around the edges. Plus, it uses simple pantry ingredients and bakes in one pan—ideal for sharing or enjoying throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
salt
baking powder
baking soda
unsalted butter
packed brown sugar
pure maple syrup
large eggs
vanilla extract
pecans, toasted and chopped (divided)

Directions

Preheat your oven to 350 °F (175 °C). Line an 8×8‑inch baking pan with parchment paper, extending the paper over the sides.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside.
In a medium saucepan over medium heat, combine the butter, brown sugar, and maple syrup. Cook and stir until melted and smooth, about 6 minutes. Remove from heat and let cool for 10 minutes.
Stir in the eggs and vanilla extract into the butter‑sugar‑maple mixture.
Pour the wet mixture into the flour mixture and stir until combined. Fold in 1¼ cups of the chopped toasted pecans.
Spread the batter into the prepared pan. Sprinkle the remaining ¼ cup pecans evenly over the top.
Bake until set and the internal temperature reaches about 200 °F (93 °C), or until a toothpick comes out with only a few moist crumbs—about 35–40 minutes.
Let the blondies cool in the pan for 10 minutes on a wire rack, then lift out using the parchment overhang and cool completely before cutting into bars.

Servings and timing

This recipe yields 16 blondies.

Prep time: approximately 15 minutes
Cook time: approximately 35 minutes
Cool time: approximately 10 minutes
Total time: about 1 hour

Variations

For a more cakey texture instead of fudgy, bake a few extra minutes until a toothpick comes out clean.
Swap half the pecans for chopped walnuts or hazelnuts if you prefer different nut flavours.
Stir in a handful of dark chocolate chips or white chocolate chunks for added richness.
Add a teaspoon of ground cinnamon or ¼ teaspoon nutmeg to the dry ingredients for a subtle spice twist.
Drizzle with extra maple syrup or a maple‑glaze after baking for extra sheen and flavour.

Storage/Reheating

Store the blondies in an airtight container at room temperature for up to 5 days. You can also freeze them (cut into bars) for up to 3 months—thaw overnight at room temperature before serving.
To reheat, warm a bar in the microwave for about 10 – 15 seconds or in a 300 °F (150 °C) oven for 5 minutes for that freshly‑baked feel.

FAQs

1. Can I use pancake syrup instead of pure maple syrup?

No—pancake syrup typically contains high‑fructose corn syrup and other additives. For the intended flavour and texture, pure maple syrup is recommended.

2. Do I need to toast the pecans first?

Yes—lightly toasting the pecans enhances their flavour and gives them a crisp texture, which complements the blondies nicely.

3. What size baking pan should I use?

An 8×8‑inch (20×20 cm) square pan is ideal. Using a larger pan will yield thinner bars and may require a shorter baking time.

4. How can I tell when they’re done baking?

You can check with a toothpick (it should come out with a few moist crumbs) or an instant‑read thermometer (around 200 °F or 93 °C in the centre).

5. Can I make this recipe gluten‑free?

Yes—substitute a 1:1 gluten‑free flour blend for the all‑purpose flour. Ensure the blend contains xanthan gum or another stabiliser for best results.

6. How do I keep the blondies fudgy and not dry?

Avoid over‑baking. Remove them when set but still slightly soft in the centre and allow them to finish setting during the cooling phase.

7. Can I add chocolate chips or other mix‑ins?

Absolutely—adding chocolate chips, toffee bits, or dried fruit can enhance the flavour and texture. Just gently fold them in with the nuts.

8. Can I halve the recipe?

Yes—you can scale down the ingredients if you’d like fewer bars. Keep the baking pan size adjusted (for example, a 6×6‑inch pan) and watch the baking time accordingly.

9. Can I use salted butter instead of unsalted?

You can, but omit or reduce the added salt in the dry ingredients, since salted butter will add extra sodium and flavour.

10. How do I serve these blondies for best effect?

Serve them slightly warm for the best texture. They pair beautifully with vanilla ice cream, a drizzle of maple syrup, or a sprinkle of flaky sea salt for contrast.

Conclusion

These maple pecan blondies bring together comforting flavours and textures in a simple, one‑pan dessert that’s ideal for sharing—or keeping to yourself. With rich maple syrup, toasted pecans, and that perfect chewy‑yet‑crisp blondie structure, they’re sure to become a favourite. Whether you’re baking for company or treating yourself, this recipe delivers warm, nutty bliss in every bar.