If you’re a fan of sweet, nutty, and utterly cozy treats, then this Maple Pecan Blondies Recipe is going to become one of your absolute favorites. I remember the first time I made these blondies—they had that perfect balance of rich maple sweetness combined with toasted pecans that give such a satisfying crunch. Trust me, you’ll want to grab your baking pan for these because they’re deliciously gooey, buttery, and topped off with a salted maple glaze that just elevates every bite.

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: The pure maple syrup adds a deep, natural sweetness balanced by toasted pecans that bring a lovely crunch and earthiness.
Easy to Make: No fancy techniques here—just simple mixing, toasting, and baking that still yields bakery-worthy blondies.
Salted Maple Glaze: That little salted glaze on top gives a gourmet finish that you wouldn’t expect in a home recipe.
Great for Any Occasion: These blondies are perfect for snacks, dessert plates, or even gift-giving during the holidays.

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

These ingredients work so well together because the sweetness of the maple syrup and brown sugar complements the nutty richness of toasted pecans, while the cinnamon and vanilla add warm layers of flavor. When I shop for this recipe, I always pick fresh pecans and 100% pure maple syrup to maximize that authentic taste.

Pecans: Toast them before mixing—they become fragrant and add a wonderful crunch.
All-purpose flour: Spoon and level this for accurate measurement; it gives the blondies their structure.
Baking powder: Helps lighten the texture just a bit for a tender bite.
Salt: Balances the sweetness and enhances all other flavors.
Unsalted butter: Melted for rich, buttery goodness that makes these blondies moist.
Light brown sugar: Adds moisture and a hint of caramel flavor.
Pure maple syrup: The star ingredient that brings distinct sweetness and complexity.
Eggs: Bind everything together and keep the texture chewy.
Vanilla extract: I always use pure vanilla for depth of flavor.
Ground cinnamon: Just a touch to round out the sweetness with warm spice.
Powdered sugar (for glaze): Use sifted for a smooth, shiny finish.
Salted maple glaze ingredients: Butter, maple syrup, vanilla, salt, and cinnamon make the glaze luscious and flavorful.

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

I love making this Maple Pecan Blondies Recipe my own by tweaking a few things depending on the season or mood. You can easily swap out nuts or adjust sweetness, so don’t hesitate to experiment and make it yours.

Nut Swap: Sometimes I swap pecans for walnuts or even pistachios for a different crunch and flavor.
Gluten-Free: Using a gluten-free baking blend works well—just make sure it includes xanthan gum for texture.
Extra Chewy: For a fudgier blondie, slightly underbake and let the center stay gooey.
Spice it Up: Adding a pinch of nutmeg or ginger to the batter gives a fresh twist on the cinnamon base.

How to Make Maple Pecan Blondies Recipe

Step 1: Toast Your Pecans to Perfection

This step makes all the difference. Preheat your oven to 400°F and spread the chopped pecans in a single layer on a parchment-lined sheet. Toast them for about 7-10 minutes, checking closely because nuts can go from fragrant to burnt quickly. You’ll know they’re ready when your kitchen smells nutty and warm. Set them aside to cool while you prep the batter.

Step 2: Mix Dry Ingredients

Lower your oven to 350°F and line an 8-inch square pan with parchment paper—this helps later for easy lifting. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon thoroughly. This dry mix ensures even distribution of rising agents and spices in your blondies.

Step 3: Cream Butter, Sugars, and Syrup

In a large bowl, beat melted butter, maple syrup, and brown sugar for about 2 minutes until everything is well combined and slightly creamy. Adding the eggs one at a time gives you a smoother texture, so don’t rush through this part. Lastly, beat in the vanilla extract for that comforting aroma you’ll love.

Step 4: Combine and Fold in Pecans

Slowly add the flour mixture into the wet ingredients in two batches, mixing after each until no dry streaks remain—but don’t overmix, or your blondies might turn dense. Fold in 1½ cups of those perfectly toasted pecans gently with a spatula. This keeps them evenly distributed without breaking up.

Step 5: Bake and Cool

Spread the batter evenly in your prepared pan, smoothing the top. Bake for 25-35 minutes until the top looks set, edges are golden, and no wet batter remains. I always check at 25 minutes, then keep an eye to avoid overbaking—gooey centers are the secret to my favorite blondies. Let them cool completely in the pan before moving to the next step.

Step 6: Make and Drizzle the Salted Maple Glaze

Whisk powdered sugar, melted butter, maple syrup, vanilla, salt, and cinnamon until smooth. If it feels too thick to drizzle, add a teaspoon or two of milk to thin it out. Lift the cooled blondies from the pan using the parchment edges, place on a cutting board, and drizzle the glaze evenly on top. Sprinkle with the remaining pecans—this final touch really impresses guests!

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Pro Tips for Making Maple Pecan Blondies Recipe

Toasting Pecans: Toast pecans just before baking for the freshest, most vibrant nutty flavor—it’s a game changer.
Don’t Overmix: Mix the batter just until combined to keep your blondies tender, not tough.
Watch Your Bake Time: Oven temps vary; start checking at 25 minutes to prevent dry edges.
Glaze Consistency: Add milk gradually when thinning glaze to avoid making it too runny—patience here pays off.

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 sprinkle a few extra chopped pecans and a tiny pinch of flaky sea salt on top of the glaze right before serving. The salt really wakes up the sweetness and gives a little crunch that makes every bite exciting.

Side Dishes

These blondies are fantastic alongside a scoop of vanilla ice cream or a dollop of whipped cream. For an afternoon treat, try pairing them with a hot cup of coffee or chai tea—the maple and pecan flavors really shine against those warm drinks.

Creative Ways to Present

For special occasions, I like to cut the blondies into bite-sized squares and serve them on a pretty platter garnished with fresh berries and a drizzle of extra maple syrup. You can even stack them in layers separated by parchment paper in a clear jar as a charming homemade gift.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature, and they stay moist and delicious for up to 5 days. Just make sure they’re completely cooled before sealing to avoid sogginess. My family often sneaks bites straight from the container!

Freezing

Yes, you can freeze these blondies! I slice them first, then layer pieces with parchment paper in a freezer-safe container. They keep well for about 3 months, and I’ve found thawing at room temp takes just a couple of hours for them to taste freshly baked.

Reheating

To warm up leftovers, I pop a blondie square in the microwave for about 15-20 seconds. It brings back that gooey, fresh-from-the-oven feel. If you want to keep the glaze from melting too much, briefly heat only the bottom or serve at room temperature.

FAQs

Can I use a different type of nut for the Maple Pecan Blondies Recipe?

Absolutely! While pecans give a buttery flavor that pairs superbly with maple, walnuts, almonds, or even hazelnuts can be great substitutes. Just toast them the same way for maximum flavor.
Is pure maple syrup necessary, or can I use pancake syrup?

For the best results, use 100% pure maple syrup. Pancake syrups often contain corn syrup and artificial flavors, which don’t give the same rich, authentic taste that makes this recipe special.
How can I tell when the blondies are done baking?

Look for a set top that’s no longer shiny and edges that are golden and slightly pulling away from the pan. The center should look firm but still a bit soft—remember, slight gooeyness is perfect here.
Can I make the Maple Pecan Blondies Recipe vegan?

You can substitute the butter with vegan butter and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The texture might be slightly different, but the maple and pecan flavors will still shine.

Final Thoughts

Honestly, this Maple Pecan Blondies Recipe has become a staple in my home—not just because of how incredible it tastes, but because it’s so approachable and adaptable. I love sharing these with friends when they come over, and I’m always amazed at how easily they disappear. If you’re a lover of all things maple, nuts, and buttery treats, you owe it to yourself to bake a batch of these. Plus, with that luscious salted maple glaze, you’re stepping your dessert game up to something truly special—like homemade indulgence that feels fancy but is made with simple love.