If you’re a fan of rich, buttery treats with a delightful crunch and warm sweetness, then you’re in for a real treat with this Maple Pecan Blondies Recipe. I absolutely love how these blondies combine the luscious depth of maple syrup with the toasty crunch of pecans, all wrapped up in a golden, chewy bar that’s just irresistible. Trust me, once you try this recipe, you’ll find yourself coming back for seconds (or thirds) — it truly is fan-freaking-tastic!

❤️

Why You’ll Love This Recipe

Perfect balance of flavors: The pure maple syrup pairs beautifully with buttery pecans, creating a warm, cozy dessert.
Simple ingredients, big impact: You probably have most of these pantry staples already, making it an easy crowd-pleaser.
Textural bliss: Chewy blondie base with a crunchy pecan topping gives a delightful bite every time.
Versatile and customizable: You can tweak the pecans, glaze, or baking time to suit your taste perfectly.

The image shows a stack of three square cake pieces placed vertically on a white marbled surface, each piece with a light brown nutty cake base filled with visible nuts and a creamy, beige frosting layer on top sprinkled with chopped pecans. Around the stack are scattered pecan pieces and red autumn leaves, adding warm colors to the scene. In the background, there are blurred brown pine cones, white candles, and a brass candle holder that create a cozy, soft atmosphere. A metal cake server lies on the surface at the front left, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

When it comes to this Maple Pecan Blondies Recipe, each ingredient plays a starring role, harmonizing perfectly to create those rich, nutty, sweet flavors you crave. A quick heads-up: choosing real maple syrup is a game changer — skip the imitation stuff!

Pecans: Toast them to unlock their natural oils and flavor, plus they add the perfect crunch.
All-purpose flour: I like to spoon and level it for accuracy; it keeps the texture just right.
Baking powder: Just enough to give a gentle lift without making blondies cakey.
Salt: Enhances all the sweet and nutty flavors, especially in the glaze — don’t skip it!
Melted butter: This recipe uses unsalted butter to control saltiness exactly.
Light brown sugar: Adds moisture and a toffee-like depth that’s essential in blondies.
Pure maple syrup: 100% maple syrup is the secret star for that authentic, rich maple flavor.
Eggs: Bind everything together and give that lovely chewy texture.
Vanilla extract: Just a bit to complement the maple’s sweetness.
Ground cinnamon: A subtle spice that warms up each bite without overwhelming it.
Powdered sugar (for the glaze): Provides that smooth, sweet finish with a touch of salt to balance.

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.

Variations

One of my favorite things about this Maple Pecan Blondies Recipe is how easy it is to tweak it to your liking. I’ve played around with different nuts and flavor tweaks, and I encourage you to make it your own!

Nut swap: I sometimes swap pecans for walnuts or even hazelnuts for a different crunch and flavor, and it works beautifully.
Gluten-free version: Using a gluten-free flour blend works well here, just be sure it contains xanthan gum for structure.
Extra melty chocolate: Adding white or dark chocolate chips to the batter is a crowd-pleaser during holidays.
Maple glaze twist: Try adding a pinch of cayenne for a subtle kick that surprises in the best way.

How to Make Maple Pecan Blondies Recipe

Step 1: Toast Those Pecans to Perfection

Start by preheating your oven to 400°F. Spread your chopped pecans in a single layer on a parchment or foil-lined baking sheet. Toast them for about 7 to 10 minutes until they fill your kitchen with that amazing nutty aroma. This little step makes all the difference — I always toast more than I need to snack on while baking! Once toasted, set them aside.

Step 2: Prep the Pan and Dry Ingredients

Lower the oven temperature to 350°F while you prepare your baking pan. Line an 8-inch square pan with parchment paper, letting the edges hang over two sides so you can easily lift out the blondies later. In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon. This ensures even spice and lift in every bite.

Step 3: Mix the Wet Ingredients with Love

In a large mixing bowl, beat the melted butter, maple syrup, and light brown sugar with a handheld electric mixer for about 2 minutes. You’ll notice the mixture get smooth and shiny, almost like magic. Then add the eggs one at a time, beating on medium speed after each addition so everything emulsifies nicely. Finally, stir in the vanilla extract. This step ensures your blondies have that rich, tender crumb you want.

Step 4: Combine Dry and Wet Ingredients Gently

Add the flour mixture to the wet ingredients in two batches, mixing after each addition just until you see no more streaks of flour. Overmixing can make blondies tough, so be gentle and take your time. Then fold in 1½ cups of the toasted pecans with a silicone spatula, saving the rest for topping.

Step 5: Bake to Ooey-Gooey Perfection

Pour the batter into the prepared pan and smooth the top evenly. Bake for 25 to 35 minutes—you want the edges golden brown and pulling slightly away from the pan, while the center looks set but still soft (not wet). Remember: it’s always better to slightly underbake blondies than overbake because the center will continue to set as they cool.

Step 6: Make the Salted Maple Glaze and Finish Up

While the blondies cool in the pan, whisk together powdered sugar, melted butter, pure maple syrup, vanilla extract, salt, and cinnamon until smooth and drizzly. Use the parchment edges to lift the blondies out onto a cutting board. Drizzle the glaze over the top, then sprinkle with the remaining toasted pecans. Slice and prepare for oohs and aahs!

👨‍🍳

Pro Tips for Making Maple Pecan Blondies Recipe

Don’t skip toasting pecans: It unlocks flavor and gives that perfect crunch you’ll notice with every bite.
Watch your bake time closely: Ovens vary, so start checking around 25 minutes to avoid drying out the blondies.
Use parchment paper with overhang: It makes lifting the blondies out neat and easy for slicing.
Adjust glaze thickness: If it’s too thick, a teaspoon or two of milk thins it to a beautiful drizzle.

How to Serve Maple Pecan Blondies Recipe

A stack of three square-shaped nut bars with a light brown color and visible pieces of nuts inside. The bars have a rough texture and are placed on a white marbled surface. A creamy light beige sauce is thickly drizzled over the top and sides of the stack, slowly dripping down. Small nut pieces are scattered around the base. The background is softly blurred with warm tones. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top mine with extra toasted pecans for that crunchy contrast, and sometimes a light dusting of powdered sugar to mellow the sweetness just a bit. If you want to be fancy, a sprinkle of flaky sea salt elevates the maple’s natural sweetness perfectly.

Side Dishes

These blondies pair excellently with a scoop of vanilla bean ice cream or a dollop of whipped cream for an indulgent dessert. For a cozy snack, enjoy them with a hot cup of coffee or chai tea—the warm spices and maple notes complement each other beautifully.

Creative Ways to Present

For parties or special occasions, I’ll arrange blondie squares on a rustic wooden board with small bowls of extra maple syrup and chopped nuts for dipping and topping. Wrapping individual pieces in wax paper tied with twine makes a charming, edible favor that guests love.

Make Ahead and Storage

Storing Leftovers

I keep my leftover Maple Pecan Blondies in an airtight container at room temperature for up to 5 days. They stay deliciously chewy and the glaze softens slightly, which is just perfect for snacking.

Freezing

These blondies freeze wonderfully. I wrap individual bars in plastic wrap and place them in a freezer-safe bag. When I’m ready to enjoy, I thaw them at room temperature or warm them briefly in the microwave for a freshly baked vibe.

Reheating

To reheat, I pop a blondie square into the microwave for about 15 seconds or into a warm oven (around 300°F) for a few minutes. This softens the glaze and restores that perfect chewy texture without drying it out.

FAQs

Can I use other nuts besides pecans in this Maple Pecan Blondies Recipe?

Absolutely! While pecans provide a wonderful buttery flavor, walnuts, almonds, or even hazelnuts make great substitutes. Just toast them to bring out their natural oils for the best texture and flavor.
What’s the best way to prevent these blondies from drying out?

Keep a close eye on baking time and remove the blondies once the edges are golden and the center is set but still slightly soft. Using parchment paper helps with easy removal and prevents overbaking from direct heat contact.
Can I make the Maple Pecan Blondies Recipe dairy-free?

You can swap out the butter for a plant-based butter alternative that melts well. Just check that your substitute works for baking, and adjust the glaze accordingly if it uses butter.
How can I store leftover blondies?

Store them in an airtight container at room temperature for up to 5 days. They keep their chewy texture best this way without getting soggy or dry.
Is it okay to use imitation maple syrup?

For best flavor, use 100% pure maple syrup. Imitation syrup often contains high fructose corn syrup and lacks the rich maple depth that makes this recipe special.

Final Thoughts

I have such fond memories of sharing these maple pecan blondies with friends around the kitchen table, and every time I make them, they remind me why this recipe is a keeper. The buttery texture, the sweet maple flavor, and the crunchy pecans all come together in a hug-in-dessert form. I can’t recommend this Maple Pecan Blondies Recipe enough—you’re going to love how easy it is, how irresistible it smells, and how insanely good it tastes. Grab your apron, and let’s get baking!