Description
Deliciously rich and nutty Maple Pecan Blondies featuring toasted pecans and a luscious salted maple glaze. These bars combine the warm flavors of cinnamon and pure maple syrup for a perfect balance of sweetness and texture, making them an irresistible treat for any occasion.
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 melted unsalted butter
- 1 ¼ cups packed light brown sugar
- 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 melted unsalted butter
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- ½ – 1 teaspoon salt – depending on desired saltiness
- ¼ teaspoon ground cinnamon
Instructions
- Toast Pecans: Preheat your oven to 400°F. Spread chopped pecans evenly on a parchment or foil-lined baking sheet and toast for 7-10 minutes until fragrant. Remove and set aside to cool.
- Prepare Pan: Reduce oven temperature to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two opposite sides for easy removal of the blondies later.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, and ground cinnamon. Set aside.
- Combine Wet Ingredients: In a large bowl, beat melted butter, maple syrup, and brown sugar using an electric hand mixer for about 2 minutes until smooth and well combined. Add eggs one at a time, mixing on medium speed after each addition. Beat in vanilla extract until fully incorporated.
- Add Dry to Wet: Gradually add the flour mixture to the wet mixture in two batches, mixing on medium speed until no streaks of flour remain after each addition. Then, gently fold in 1 ½ cups of the toasted pecans using a silicone spatula.
- Bake Blondies: Pour the batter into the prepared pan and smooth it evenly. Bake for 25-35 minutes, or until the top is set and edges are golden brown. Remove from oven and allow to cool completely in the pan.
- Prepare Glaze: While blondies cool, whisk together powdered sugar, melted butter, maple syrup, vanilla extract, salt, and ground cinnamon in a medium bowl until smooth. Add 1-2 teaspoons milk if glaze is too thick for drizzling.
- Glaze and Serve: Use parchment overhang to lift the blondies out of the pan and place on a cutting board. Drizzle the salted maple glaze evenly over the blondies and sprinkle the remaining ½ cup toasted pecans on top. Slice into 16 bars and enjoy.
Notes
- Always use 100% pure maple syrup for authentic rich flavor; avoid maple-flavored syrups containing high fructose corn syrup.
- Do not overbake—the blondies should have a set top, golden edges, and a gooey center.
- If the glaze becomes too thick, add 1-2 teaspoons of milk to adjust consistency for easy drizzling.
- Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 bar (approximately 1/16 of batch)
- Calories: 270
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
