Maple Pecan Blondies: A Decadent Dessert Recipe You’ll Love

Blondies, those chewy, buttery cousins of brownies, are a delightful treat any time of year. But when you infuse them with the warm, rich flavors of maple and the satisfying crunch of pecans, you’ve elevated them to a whole new level of deliciousness. This Maple Pecan Blondies recipe is a guaranteed crowd-pleaser, perfect for potlucks, holiday gatherings, or simply a cozy night in with a cup of tea. Get ready to experience a burst of sweet and nutty perfection in every bite!

Why Maple Pecan Blondies Are So Irresistible

These aren’t your average blondies. Here’s what makes them so special:

• Maple Syrup Magic: Real maple syrup is the star here, lending a distinctive sweetness and a beautiful amber hue. Forget the fake stuff; invest in good-quality maple syrup for the best flavor.
• Pecan Perfection: Toasted pecans add a wonderful nutty flavor and a satisfying crunch that complements the soft, chewy blondie base.
• Brown Butter Goodness (Optional, but Recommended!): Taking the extra step to brown the butter deepens the flavor profile and adds a nutty, caramel-like complexity that’s simply divine.
• Chewy Texture: The combination of butter, brown sugar, and just the right amount of flour creates a perfectly chewy and satisfying texture that’s irresistible.
• Easy to Make: Despite their gourmet flavor, these blondies are surprisingly easy to make. With simple ingredients and straightforward instructions, you can whip up a batch in no time.

Maple Pecan Blondies Recipe

This recipe is designed to be easy to follow and produce consistently delicious results. Feel free to adjust the amount of pecans to your liking, and don’t be afraid to experiment with other nuts like walnuts or even macadamia nuts.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup pure maple syrup
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans, toasted
• Optional: 1/2 cup maple syrup for drizzling after baking

Equipment:

• 9×13 inch baking pan
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Saucepan (for browning butter, if using)

Instructions:

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal. This is highly recommended as it prevents sticking and makes clean-up a breeze.

Step 2: Toast the Pecans

Toasting the pecans enhances their flavor and adds a satisfying crunch. You can toast them in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned (about 5-7 minutes). Alternatively, spread them on a baking sheet and toast them in the preheated oven for 8-10 minutes, watching carefully to prevent burning. Let the pecans cool slightly before chopping them.

Step 3: Brown the Butter (Optional, but Highly Recommended)

Browning the butter adds a depth of flavor that takes these blondies to the next level. Place the butter in a light-colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter melts, foams, and then turns a golden brown color with a nutty aroma. Be careful not to burn the butter. Remove the saucepan from the heat and let the browned butter cool slightly before proceeding.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, combine the browned butter (or softened butter if not browning) and the brown sugar. Beat with an electric mixer (or whisk vigorously by hand) until light and creamy. This step is crucial for incorporating air into the batter, which contributes to the blondies’ chewy texture.

Step 5: Add Eggs, Vanilla, and Maple Syrup

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and maple syrup until well combined. The mixture should be smooth and glossy.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, which is essential for proper leavening.

Step 7: Gradually Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or with a rubber spatula) until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough blondies. The batter should be thick and slightly sticky.

Step 8: Fold in Pecans

Gently fold in the toasted, chopped pecans until they are evenly distributed throughout the batter.

Step 9: Pour Batter into Prepared Pan

Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula.

Step 10: Bake the Blondies

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake, as this can result in dry blondies. The edges should be golden brown and slightly firm to the touch.

Step 11: Cool and Cut

Let the blondies cool completely in the pan before cutting them into squares. If you lined the pan with parchment paper, you can lift the blondies out of the pan using the overhang, making it easier to cut them evenly.

Step 12: Drizzle with Maple Syrup (Optional)

For an extra touch of maple flavor, drizzle the cooled blondies with a small amount of maple syrup. This is optional, but it adds a beautiful glaze and intensifies the maple flavor.

Tips for Perfect Maple Pecan Blondies

• Use High-Quality Maple Syrup: The flavor of the maple syrup is crucial to the success of this recipe. Avoid imitation syrups and opt for pure maple syrup, preferably Grade A Dark Color, Robust Taste or Grade B (if you can find it).
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can result in tough blondies. Mix the dry ingredients into the wet ingredients until just combined.
• Toast the Pecans: Toasting the pecans enhances their flavor and adds a satisfying crunch.
• Brown the Butter (If You Dare!): Browning the butter adds a depth of flavor that takes these blondies to the next level. If you’re new to browning butter, watch it carefully to prevent burning.
• Line the Baking Pan: Lining the baking pan with parchment paper makes it easy to remove the blondies and prevents them from sticking.
• Don’t Overbake: Overbaking can result in dry blondies. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached.
• Cool Completely Before Cutting: Let the blondies cool completely in the pan before cutting them into squares. This will prevent them from crumbling.

Variations and Substitutions

This recipe is a great starting point, but feel free to experiment with variations to suit your taste preferences:

• Other Nuts: Substitute the pecans with walnuts, macadamia nuts, or even a mix of different nuts.
• Chocolate Chips: Add 1/2 cup of chocolate chips (milk chocolate, semi-sweet, or dark chocolate) to the batter for a chocolatey twist.
• Spices: Add a pinch of cinnamon, nutmeg, or ginger to the batter for a warmer, more festive flavor.
• Maple Glaze: Instead of drizzling with maple syrup, make a simple maple glaze by whisking together powdered sugar and maple syrup until smooth.
• Brown Butter Frosting: Top the cooled blondies with a creamy brown butter frosting for an extra decadent treat.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum for binding.
• Vegan: Substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and ensure your maple syrup is vegan (some brands filter through animal bone char).

Serving Suggestions

These Maple Pecan Blondies are delicious on their own, but here are a few serving suggestions to take them to the next level:

• With a Scoop of Ice Cream: Serve warm blondies with a scoop of vanilla, maple pecan, or butter pecan ice cream.
• With Whipped Cream: Top with a dollop of freshly whipped cream or whipped coconut cream (for a vegan option).
• With a Cup of Coffee or Tea: Enjoy with a warm cup of coffee, tea, or hot chocolate.
• As Part of a Dessert Platter: Include these blondies on a dessert platter alongside other treats like cookies, brownies, and fruit.
• Gift Giving: Package these blondies in a pretty box or tin to give as a thoughtful homemade gift.

Storage Instructions

Store leftover blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. To freeze, wrap the blondies individually in plastic wrap and then place them in a freezer bag or container. Thaw at room temperature before serving.

Troubleshooting

• Blondies are too dry: You may have overbaked them. Be sure to bake until a toothpick inserted into the center comes out with a few moist crumbs attached.
• Blondies are too gooey: You may have underbaked them. Bake for a few more minutes, checking frequently.
• Blondies are tough: You may have overmixed the batter. Mix the dry ingredients into the wet ingredients until just combined.
• Pecans are burning: Keep a close eye on the pecans while toasting them and stir frequently to prevent burning.
• Butter is burning: Watch the butter carefully while browning it and remove from heat immediately if it starts to burn.

Maple Pecan Blondies: The Perfect Treat for Any Occasion

These Maple Pecan Blondies are a delightful treat that’s perfect for any occasion. With their warm, rich flavor, chewy texture, and satisfying crunch, they’re sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible blondies. You won’t be disappointed!

Enjoy your delicious homemade Maple Pecan Blondies! Don’t forget to share your creations with friends and family, and be sure to tag us in your photos on social media!

Frequently Asked Questions (FAQ)

Q: Can I use a different type of sugar?

A: While light brown sugar is recommended for its molasses flavor and chewy texture, you can substitute it with dark brown sugar for a more intense flavor, or granulated sugar for a slightly less chewy result.

Q: Can I use salted butter?

A: If you use salted butter, reduce the amount of salt in the recipe by 1/4 teaspoon.

Q: Can I make these ahead of time?

A: Yes, you can make these blondies ahead of time. They will keep well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Q: Can I freeze these blondies?

A: Yes, you can freeze these blondies. Wrap them individually in plastic wrap and then place them in a freezer bag or container. They can be frozen for up to 2 months.

Q: My blondies are too crumbly. What did I do wrong?

A: Overbaking or using too much flour can cause crumbly blondies. Make sure to measure the flour accurately and bake until a toothpick inserted into the center comes out with a few moist crumbs attached.

Q: My blondies are too sticky. What did I do wrong?

A: Underbaking or using too much sugar can cause sticky blondies. Bake for a few more minutes, checking frequently, and make sure to measure the sugar accurately.

Q: What is the best way to cut the blondies?

A: The easiest way to cut the blondies is to let them cool completely in the pan and then lift them out using the parchment paper overhang. Use a sharp knife to cut them into even squares.

Q: Can I add other mix-ins?

A: Absolutely! Feel free to add other mix-ins like chocolate chips, dried cranberries, or chopped toffee bits.

Q: How do I prevent the pecans from sinking to the bottom of the blondies?

A: Tossing the pecans with a tablespoon of flour before adding them to the batter can help prevent them from sinking.

Q: Can I use a smaller baking pan?

A: Yes, you can use an 8×8 inch baking pan, but you will need to increase the baking time slightly. Keep an eye on the blondies and bake until a toothpick inserted into the center comes out with a few moist crumbs attached.

Q: What is the difference between blondies and brownies?

A: Blondies are similar to brownies, but they don’t contain chocolate or cocoa powder. They are typically made with brown sugar, butter, and vanilla extract, which gives them a butterscotch-like flavor.

We hope you enjoy this recipe and find these tips helpful! Happy baking!