Maple Pecan Blondies

Thick, chewy and loaded with rich maple flavor, my irresistible maple pecan blondies are a sweet treat fit for a fall day. Made with brown sugar and a kiss of maple sugar, this maple pecan blondies recipe is finished with a generous drizzle of sweet maple glaze and a sprinkle of toasted pecans for warm crunch!

Rich and chewy blondies with a fall twist

When you think of the flavors of fall, what comes to mind for you?

For me, it's those warm spices like cinnamon, nutmeg, cloves and allspice, or the rich and buttery notes of maple syrup.

Maple is such an ideal sweetener because it's incredibly versatile, not to mention absolutely delicious. I love to use maple syrup on my fluffy pumpkin pancakes or my warm pumpkin French toast muffins, or mix it into coffee drinks for a healthier slant on a sweetener.

I even substitute maple sugar for granulated sugar in baked goods, like these scrumptious maple pecan blondies, to infuse them with added warm notes, turning them into the perfect fall treat!

My maple pecan blondies are thick, soft and chewy, made a bit extra decadent with a generous drizzle of maple glaze and crunchy, toasted pecans, the perfect nutty partner to maple.

Quick and easy to bake up, these maple pecan blondies have become a beloved treat in our household this autumn season. They're just the indulgence to get cozy with a fresh, hot cup of coffee or cold glass of milk on a lovely gold-hued fall day!

My recipe for maple pecan blondies

To give these maple pecan blondies a rich maple flavor with lots of buttery notes, I like to use both brown sugar and maple sugar to sweeten them.

Along with a splash of maple flavor, the maple sugar adds a golden warmth to these blondies, and gives them a little something extra special that compliments the melted butter I add in, along with the vanilla.

I also use all-purpose flour, a small spoonful of cornstarch to help create that soft, chewy texture, plus two whole eggs and an egg yolk.

Easily mixed together using my trusty whisk and a large bowl, the blondie batter is simply smoothed out in a 9 by 9 inch pan and baked.

And for added sweet decadence, I like to double down on that maple flavor with a creamy maple glaze drizzled over top, plus a sprinkle of those mouthwatering toasted pecans that not only add crunch, but also nutty flavor to this new fall favorite.

Here's a glance at my maple pecan blondies recipe: (or just jump to the full recipe...)

1. To get started, I whisk together my dry ingredients and set those aside to have ready.
2. I add my two sugars, melted butter, whole eggs (plus yolks), vanilla extract and maple flavor to another large bowl, and whisk together until smooth and blended.
3. Next, I add the dry ingredients to the wet mixture, and fold that in until combined.
4. I then spoon the blondie batter into my prepared pan (9 by 9 inch) smooth out the top, and bake.
5. Once the maple pecan blondies have cooled, I prep my maple glaze and drizzle that over top, then sprinkle over my toasted pecans. I then allow the glaze to set up.
6. When glaze has set, I cut the maple pecan blondies into 16 bars and enjoy.

Recipe

Maple Pecan Blondies

by Ingrid Beer

Print Recipe

These maple pecan blondies are thick and chewy, and brimming with the rich, buttery flavor of maple and toasted pecans in every bite!

Category: Dessert
Cuisine: American

Yield: 16 blondie bars

Nutrition Info: 307 calories (per maple pecan blondie)

Prep Time: 20 minutes
Cook time: 36 minutes
Total time: 56 minutes

Blondies Ingredients:

• 2 ¼ cups all-purpose flour
• 1 tablespoon corn starch
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 ½ cups brown sugar
• ½ cup maple sugar (or granulated sugar)
• 1 cup unsalted butter, melted and slightly cooled
• 2 large, whole eggs plus 1 egg yolk
• 1 tablespoon pure vanilla extract
• 2 teaspoons maple extract
• ¼ cup toasted pecans, chopped, for topping

Maple Glaze Ingredients:

• 1 ½ cup powdered sugar, sifted of lumps
• 4 tablespoons milk or half and half
• ¾ teaspoon maple extract

Preparation:

1. Begin by gathering and prepping all of your blondies ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat the oven to 350°, and line a 9 by 9 inch baking tin with parchment paper so that it slightly overhangs. Mist lightly with cooking spray. (You can substitute a 9 by 13 inch pan, but the blondies will not be as thick, and you will need to adjust baking time.)
3. Next, to a medium size bowl, add the all-purpose flour, corn starch, salt and baking powder, and whisk to blend well. Set these dry ingredients aside for a moment.
4. In a large bowl, add the brown and maple (or granulated) sugars, the melted butter, the whole eggs plus the egg yolk, and the vanilla and maple extracts, and whisk very well until completely blended and smooth.
5. Then, add the dry ingredients into the butter/sugar/egg mixture, and using a spatula, fold the ingredients together just until everything is well incorporated and smooth.
6. Pour this blondie batter into your prepared 9 by 9 inch pan, and bake for 36 minutes (or roughly 25 to 30 minutes if using a 9 by 13 inch pan), rotating half way through for even baking.
7. Once the blondies have baked, allow them to rest in the pan for 15 to 20 minutes, then very carefully lift them out of the pan using the parchment paper, and allow to completely cool. (They will be very soft.)
8. While the maple blondies cool, gather and prep all of your maple glaze ingredients according to the ingredient list above to have ready and organized for use.
9. To a medium size bowl, add the powdered sugar, the milk or half and half, as well as the maple extract, and whisk to blend until smooth and thick. Set aside.
10. Once the blondies have cooled, decoratively drizzle the maple glaze over top (or pour it all over the top and use an offset spatula to smooth it out), then sprinkle the chopped, toasted pecans over and allow the glaze to completely set.
11. Once the glaze has set, cut into 16 maple pecan blondie squares, and enjoy.

Tips & Tidbits for my maple pecan blondies recipe:

• Good quality maple extract: To get that rich, buttery flavor, use a good quality maple extract in both the batter and the glaze, one that is aromatic and flavorful, and make sure it's fresh.
• Maple sugar for deeper flavor: I like to use a small portion of maple sugar in the batter, which provides a darker, deeper maple flavor here. Similarly to maple syrup, it comes from maple trees, and can typically be found in the sugar section near the brown sugar and other more unique sweeteners. It compliments the brown sugar really well, but if you can't find it, feel free to simply use granulated sugar instead.
• Toasted pecans for nutty crunch: Toasted pecans provide a really delicious crunch and flavor that just tastes really good with the maple. You can substitute toasted walnuts if desired, or even leave them off all together if you prefer.
• How to store maple pecan blondies: I like to simply stack these blondies up on my wooden cake plate and cover with a glass lid/top to keep fresh, or stack on a plate and wrap in plastic wrap. These last really well at room temp for a few days, or you can keep them in the fridge for a while longer, or even freeze any uneaten blondies and then thaw and enjoy later.

Craving more fall-inspired sweet treats? Check out my recipe for Maple Scones, Pumpkin Pancakes, Caramel Apple Pie Bars, Caramel Apple Cinnamon Rolls, Apple Bread with Cinnamon Sugar Streusel, or even my recipe for Snickerdoodle Cake with Apples!