Description
These Maple Pecan Blondies are a delightful treat combining buttery, tender blondie batter with the rich flavors of toasted pecans and pure maple syrup. Finished with a luscious salted maple glaze and extra pecans on top, these blondies offer a perfect balance of sweet, salty, and nutty notes. Ideal for dessert or an indulgent snack, they’re easy to make and sure to impress.
Ingredients
Scale
Blondies
- 2 cups chopped pecans, divided use
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, melted
- 1 ¼ cup light brown sugar, packed
- ½ cup pure maple syrup
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
Salted Maple Glaze
- 1 cup powdered sugar
- 3 tablespoons unsalted butter, melted
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- ½ – 1 teaspoon salt, depending on salt preference
- ¼ teaspoon ground cinnamon
Instructions
- Toast Pecans: Preheat your oven to 400°F. Spread the chopped pecans evenly on a parchment or foil-lined baking sheet. Toast them for 7-10 minutes until aromatic and lightly browned. Remove and set aside.
- Prepare Pan and Dry Ingredients: Reduce oven temperature to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- Mix Wet Ingredients: In a large bowl, use an electric handheld mixer to beat melted butter, maple syrup, and brown sugar together for about 2 minutes until smooth and combined. Add eggs one at a time, mixing well after each addition. Beat in vanilla extract.
- Combine Batter: Add the dry flour mixture to the wet mixture in two additions, mixing on medium speed until no dry streaks remain. Gently fold in 1 ½ cups of toasted pecans using a silicone spatula.
- Bake Blondies: Pour the batter into the prepared pan and smooth out evenly. Bake for 25-35 minutes, or until the top is set, edges are golden brown, and no wet batter remains. Allow to cool completely in the pan.
- Prepare Maple Glaze: While blondies cool, whisk powdered sugar, melted butter, maple syrup, vanilla extract, salt, and cinnamon in a medium bowl until smooth.
- Finish and Serve: Using the parchment overhang, lift blondies from pan and place on a cutting board. Drizzle the salted maple glaze evenly over the top, then sprinkle the remaining ½ cup toasted pecans. Slice into 16 bars and enjoy!
Notes
- Use 100% pure maple syrup for authentic rich flavor; avoid maple-flavored syrups with high fructose corn syrup.
- Do not overbake. The edges should be golden and pulling away, with the center gooey but set.
- If the salted maple glaze is too thick to drizzle, thin it with 1-2 teaspoons of milk until desired consistency.
- Store leftover blondies in an airtight container at room temperature for up to 5 days for best freshness.
Nutrition
- Serving Size: 1 bar (approximately)
- Calories: 270
- Sugar: 20g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
