Maple Pecan Blondies sneak up on you, honestly. It’s the treat that seems normal at first glance, but when you bite in—wow, you’re suddenly knee-deep in warm, cozy, maple-soaked magic. Maybe your kitchen’s full of hungry kids. Maybe you just want that totally unforgettable, gooey dessert for yourself (don’t worry, I won’t tell). Sure, you could whip up a salad like this apple cranberry pecan salad, but today? We crave chewy, maple-packed sweetness. These blondies are pure comfort, and honestly, they feel a lot fancier than the effort you’ll put in. And if you’re a breakfast-for-dinner sort, these apple pie pancakes with vanilla maple syrup totally scratch that same itch.
Why You’ll Love These Maple Pecan Blondies
Okay, real talk, I’ve tried a lot of dessert bars. Most of ’em are too dry, too sweet, or they just fall apart. Not these. Maple Pecan Blondies are basically what would happen if a stack of pancakes and a pecan pie went wild at a sleepover—best parts of both. There’s a soft, chewy texture with these surprising pockets of gooey maple hidden in every bite. And don’t forget the pecans. Crunchy. Toasty. Like fall, but with more sugar.
I love how simple it is. No weird ingredients. Heck, you don’t even need a mixer if you’re feeling strong. This is the treat that gets you those oohs and aahs at potlucks and work lunches. Plus, the leftovers (if you have any) are dangerous with coffee the next morning. My family always asks for seconds. I act mad but, secretly, I’m proud.
“These bars are honestly addictive. I made them for a bake sale and they were the first thing gone. Lots of flavor without being fussy.”
– Molly from Charlotte, NC
Substitutions and Variations
Can’t find everything at the store? Got picky eaters? Let’s make it work. These blondies can take a few flavor adventures and still taste awesome. If you’re out of pecans, try walnuts or even salty roasted peanuts. Want to dial back the sweetness? Cut a quarter of the brown sugar and toss in a splash of vanilla.
I sometimes swap half the flour for whole wheat—makes ’em feel a little less guilty, you know? Add mini chocolate chips if you’re a rebel. Hate maple? (Okay, I’m judging, but whatever.) You can use honey, but expect a totally different vibe. I even tried dried cranberries once, and nobody complained. Okay, my youngest did, but he complains about everything except pizza. Honestly, going wild with these ingredients makes this recipe super fun to play with.
Equipment
No need to raid a fancy kitchen store. This is not five-star restaurant business, trust me. Grab one big mixing bowl, something to stir with (I just use a wooden spoon because it feels very “rustic”), and a square baking pan—8×8 or 9×9 both work. Lining the pan with parchment makes cleanup laughably easy, but honestly, buttering works just fine in a pinch.
If you’re a big fan of crispy edges, make sure your oven runs hot; it makes all the difference. Oh, and if you want to toast your pecans before tossing them in? One small skillet. That’s about it. Nothing wild. Real simple.
Top tip
The real secret to unreal Maple Pecan Blondies isn’t that mysterious, but most folks miss it—don’t overbake. Pull them out when the edges barely look set, but the middle is still the teeniest bit jiggly. Letting ’em cool in the pan is annoying (I’m impatient too), but it’s totally worth it. They finish setting up and stay all dreamy inside.
Oh! And if you want to get extra, pour a drop of maple syrup right over the pan when fresh out of the oven. It soaks in, and—well—it’s dangerous. Friends will beg for your recipe. If they don’t, they’re lying.
Best Maple Syrup For Baking: Light Vs. Dark Maple Syrup
Turns out, not all maple syrup is built the same, folks. You walk into the store—there’s always too many options. Here’s the deal: for these blondies, dark maple syrup is where it’s at. Light syrup is nice for pancakes, sure, but you want the deep, caramel warmth. The kind that tastes like autumn and hugs in a bottle. If you’re using real dark maple syrup, the flavor will punch right through in the best way.
Light is milder, and honestly, you might not even notice it in your final blondie. Dark brings the drama, and in baking, a little drama never hurt. I once ran out and used corn syrup (don’t recommend…learn from my mistake). If you want even more ideas to use up the rest of your maple syrup, check out these cinnamon maple baked pears. Oh, and for fellow dessert crazies, these cinnamon blondies are a wild ride, too.
Serving Suggestions:
- Warm them up and add a scoop of vanilla ice cream.
- Dust with a little powdered sugar if you want it to look “fancy.”
- Drizzle with extra maple syrup. Yes, it’s allowed.
- Wrap squares in parchment for a killer on-the-go snack.
Common Questions
I mean, you can, but it won’t taste quite as rich. Up to you if you’re in a pinch.
Edges will look golden. Poke the center, and if your finger leaves a tiny dent but isn’t covered in goo—pull them out.
Absolutely! Slice, wrap tightly, and freeze. They thaw surprisingly well.
An airtight container on your counter is fine for a couple of days. Longer than that? Stick ’em in the fridge.
Probably overbaked them. Next time, yank them a minute earlier—you want a little underbake action for that chewy middle.
Ready For a Blondie Revolution?
So, Maple Pecan Blondies—now you’ve got the inside scoop. They’re soft, rich, and impossible to mess up, even if you usually burn toast. Remember, try swapping nuts or add-ins if you want to experiment, but don’t skip the dark maple syrup if you can help it. There are other great blondie styles, too, just peek at these Maple Pecan Blondies – Bake With Jamie for another take. Dessert fanatics and picky eaters always agree—these are worth baking again and again (oh, and when you’re craving a twist, you can even dive into these heavenly pecan pie brownies or the best gooey pecan upside down cake). Stop overthinking it, grab your spoon, and treat yourself. The oven’s not going to preheat itself, right? Print
Maple Pecan Blondies
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Maple Pecan Blondies are a chewy, gooey treat that combines the flavors of pancakes and pecan pie for a cozy dessert experience.
Ingredients
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup dark maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 or 9×9 inch baking pan.
- In a large mixing bowl, combine the melted butter and brown sugar, mixing until well blended.
- Add in the eggs and vanilla extract, stirring until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the chopped pecans and pour in the maple syrup, mixing until incorporated.
- Pour the batter into the prepared baking pan, spreading evenly.
- Bake for 20-25 minutes, or until the edges are set and the middle is slightly jiggly.
- Let cool in the pan before cutting into squares. Serve warm or at room temperature.
Notes
For extra flavor, drizzle with more maple syrup after baking. These blondies store well in an airtight container for a few days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg