There’s no denying that maple goes perfectly with nuts. It’s one of the best pairings you can make this sticky syrup. These maple pecan blondies are sweet, chewy, and full of wonderful pecan flavor that mingles nicely with the taste of maple. I like to enjoy these bars with a cup of hot tea, but that’s certainly not a requirement.

The batter for this recipe has chopped pecans in it, as well as pecans sprinkled on top. The ones on top get a little toasted in the oven, and add some crunch.

This batter is very thick, but don’t let that throw you off- it’s supposed to be that way. Much like brownie batter, this one is equally thick. Also like brownies these will get a bit crunchier around the edges as they bake, and the middle pieces tend to be a lot softer. Unlike brownies, I don’t recommend undercooking these blondies. They can end up with raw centers instead of the fudge-y result underbaking brownies can sometimes give.

These come out plenty moist thanks to a generous amount of butter in the mix, as well as some pure maple syrup. Stay away from the artificially flavored syrups as they won’t add the same flavor to these bars.

These blondies are made for those of use who slathered our pancakes with maple syrup as children (and still do). And, if you love those maple nut candies then these are definitely the blondies for you!