Maple Pecan Blondies
These Maple Pecan Blondies are soft, chewy, and full of cozy fall flavor! Made with brown sugar, real maple syrup, and crunchy toasted pecans, they’re the perfect easy fall dessert for parties, snacking, or a cozy night in.
Ingredients
Maple Pecan Blondies
- 1 cup (2 sticks) unsalted butter melted and slightly cooled
- 1 1/4 cup light brown sugar packed
- 1/4 cup pure maple syrup
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp maple extract optional, but gives it some extra maple flavor
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup chopped pecans toasted
Optional Maple Glaze
- 1/2 cup powdered sugar
- 1 Tbsp maple syrup
- 1-3 tsp milk to adjust for texture as needed
Instructions
- Start by preheating your oven to 350°F and lining a 9x13-inch baking pan with parchment paper or lightly greasing it.
- Once your oven is preheated, spread your chopped pecans out on a baking sheet lined with parchment paper or a silicone baking mat. Bake the pecans for 3-4 minutes, then give them a stir and bake again for another 3-4 minutes. Remove from the heat and allow them to cool before adding to blondie batter.
- In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth and glossy.
- Add the eggs, vanilla extract, and maple extract (if using), and mix until well combined.
- Add the flour, baking powder, and salt, stirring just until the flour disappears.
- Fold in the chopped, toasted pecans.
- Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the blondies cool completely before drizzling with the maple glaze.
- To make the glaze, whisk together the powdered sugar, maple syrup, and just enough milk to get a smooth, drizzle-able consistency.
- Drizzle your glaze on top of your cooled blondies and let it set 30 minutes to an hour.
- Cut into squares and serve or store them in an airtight container for up to 4 days.