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Maple Pecan Blondies

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.

Maple Pecan Blondies

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.

Maple Pecan Blondies

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.

Maple Pecan Blondies

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.

Maple Pecan Blondies

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!

Makes 20-24 squares

15m prep time

45m cook time

203 calories

5
Rated 5 out of 5
Rated by 2 reviewers

Allergens: Wheat, Eggs, Milk, Nuts

Ingredients
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 4 tablespoons milk
  • 1/2 cup pure maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cups chopped pecans, divided
Preparation
  1. Preheat oven to 365˚F. Cream together butter and sugars. Add in egg, milk, maple syrup, and vanilla and stir. In another bowl combine flour, baking soda, and baking powder.
  2. Add half the dry ingredients to the wet, stir, then add the rest. Fold in 1 cup of pecans. Pour batter into a greased 9"x13" pan. Top with remaining pecans. Bake for 35-45 minutes or until knife inserted in center comes out clean.
  3. Allow to cool for 30 minutes before cutting into squares.

Recipe adapted from Southern Living.

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