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Maple Pecan Blondies Recipe

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3.9 from 12 reviews

These Maple Pecan Blondies are rich, buttery, and perfectly sweetened with pure maple syrup and brown sugar. Toasted pecans add a delightful crunch, while a luscious salted maple glaze drizzled on top elevates the flavor to a gourmet level. Perfect for dessert lovers who enjoy nutty and subtly spiced treats with a melt-in-your-mouth texture.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Blondie Batter

  • 2 cups chopped pecans (divided use)
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, melted
  • 1 1/4 cups light brown sugar, packed
  • 1/2 cup pure maple syrup
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon

Salted Maple Glaze

  • 1 cup powdered sugar
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 to 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Toast Pecans: Preheat your oven to 400°F. Spread the chopped pecans in a single layer on a parchment or foil-lined baking sheet. Toast them for 7-10 minutes until fragrant and golden. Set aside to cool.
  2. Prepare Baking Pan: Reduce the oven temperature to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal of the blondies.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until evenly combined. Set aside.
  4. Combine Wet Ingredients: In a large bowl, beat the melted butter, maple syrup, and light brown sugar with an electric handheld mixer for about 2 minutes until well blended. Add eggs one at a time, mixing on medium speed after each addition. Beat in the vanilla extract until smooth.
  5. Combine Wet and Dry: Gradually add the flour mixture into the wet ingredients in two batches, mixing on medium speed until no dry streaks remain. Gently fold in 1 1/2 cups of the toasted pecans using a silicone spatula.
  6. Bake Blondies: Pour the batter evenly into the prepared pan. Smooth the surface with a spatula. Bake at 350°F for 25-35 minutes, or until the edges are golden and the top is set when lightly touched. Allow to cool completely in the pan.
  7. Make the Salted Maple Glaze: While the blondies cool, whisk together powdered sugar, melted butter, maple syrup, vanilla extract, salt, and cinnamon in a medium bowl until smooth and pourable.
  8. Finishing Touches: Using the parchment overhang, lift the cooled blondies out of the pan and place on a cutting board. Drizzle the maple glaze evenly over the top, then sprinkle with the remaining 1/2 cup of toasted pecans. Slice into 16 squares and serve.

Notes

  • Ensure the pecans are evenly toasted but not burnt to maximize flavor.
  • You can adjust the salt in the glaze to balance sweetness according to your taste preference.
  • Use parchment paper with a generous overhang to easily remove blondies from the pan without breaking.
  • For extra moist blondies, avoid overbaking; check for doneness starting at 25 minutes.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://allcookedup.com/maple-pecan-blondies-recipe/