Maple Pecan Blondies recipe

There are certain scents that instantly signal the arrival of fall in my home, and the aroma of these Maple Pecan Blondies baking in the oven is at the very top of that list. I first developed this recipe on a crisp October afternoon when I was craving something that captured the essence of the season in a single bite. I wanted more than just a cookie, but something less intense than a full-blown cake. The answer, I discovered, was the blondie—the butterscotch-flavored cousin of the brownie—infused with the cozy, amber notes of pure maple syrup and the toasted, buttery crunch of pecans. The first time I pulled a pan of these from the oven, my family drifted into the kitchen, drawn by the intoxicating smell. The result was pure magic: a bar with crackly, shiny tops, delightfully chewy edges, and an impossibly gooey, dense center. They are rich, buttery, and sweet without being overwhelming, a perfect harmony of flavors and textures. Now, these Maple Pecan Blondies are our official welcome to autumn, the treat we make for football games, cozy movie nights, and Thanksgiving dessert platters. They are deceptively simple to make but deliver a taste that feels incredibly special and sophisticated.

The Ultimate Chewy Maple Pecan Blondies

This recipe isn’t just another dessert bar; it’s an experience. It’s engineered for maximum chewiness and flavor, using a few key techniques—like browning the butter—to elevate it from a simple treat to a gourmet masterpiece. Prepare to discover your new favorite fall bake.

Why This Blondie Recipe is a Fall Baking Champion

Before you preheat your oven, let’s explore what makes this specific Maple Pecan Blondie recipe stand out from the rest. It’s more than just a list of ingredients; it’s a carefully crafted formula for perfection.

• The Magic of Brown Butter: We don’t just melt the butter; we brown it. This simple, extra five-minute step transforms the butter, creating nutty, toasted notes that add an incredible depth of flavor. It’s the secret weapon that gives these blondies their signature rich, caramel-like undertone.
• Supreme Chewiness: This recipe has been meticulously tested to achieve the ultimate chewy texture. The specific ratio of brown sugar to flour, combined with the use of an extra egg yolk, guarantees a dense, moist, and satisfyingly chewy blondie, avoiding the dreaded cakey texture at all costs.
• Authentic Maple Flavor: We use pure maple syrup—the real deal—to infuse every bite with its unmistakable woodsy sweetness. This natural flavor is far superior to artificial extracts and pairs beautifully with the brown butter and pecans.
• Toasted Pecan Crunch: We take the time to toast the pecans before adding them to the batter. This small step makes a huge difference, intensifying their nutty flavor and ensuring they stay crisp and crunchy even after baking.
• Incredibly Easy to Make: Despite the gourmet results, this is a one-bowl recipe that doesn’t require a stand mixer. It comes together quickly, making it perfect for both seasoned bakers and beginners looking for an impressive yet straightforward dessert.

Unpacking the Key Ingredients

The success of these blondies lies in the quality of the ingredients and understanding the role each one plays. Here’s a closer look at our all-star lineup.

For the Blondie Base:

• Unsalted Butter: This is the foundation of our flavor. We will be browning it to unlock its nutty potential. Using unsalted butter allows us to control the final saltiness of the blondies.
• Light Brown Sugar: This is the key to a chewy, moist blondie. The molasses content in brown sugar not only adds a wonderful caramel flavor but also contributes significantly more moisture than granulated sugar, which is crucial for that desirable texture.
• Pure Maple Syrup: Do not use pancake syrup, which is just corn syrup with artificial flavoring. You need 100% pure maple syrup for that authentic, rich flavor that defines these bars. Grade A Amber (formerly Grade B) is excellent for its robust taste.
• Large Egg + Large Egg Yolk: The whole egg provides structure and binding, while the additional egg yolk is our secret to extra richness and chewiness. The fat in the yolk inhibits gluten formation, resulting in a more tender and fudgy texture.
• Vanilla Extract: Vanilla enhances all the other flavors in the blondie, especially the butter and maple. Use pure vanilla extract for the best result.
• All-Purpose Flour: Provides the structure for the blondies. It’s important to measure it correctly—too much flour is the primary cause of dry, cakey blondies.
• Pecans: The star of the crunch factor. Using raw, unsalted pecan halves or pieces and toasting them yourself yields the best flavor.
• Cornstarch: Just a teaspoon of cornstarch helps to create a softer, more tender crumb and contributes to the thick, chewy texture.
• Baking Powder: Provides a very slight lift to prevent the blondies from being overly dense, but not so much that they become cakey.
• Salt: Essential for balancing the sweetness of the sugar and maple syrup. It makes all the other flavors pop. A sprinkle of flaky sea salt on top is also highly recommended.

Complete Recipe: Chewy Maple Pecan Blondies

Here is the step-by-step guide to baking a pan of these irresistible autumnal treats.

Ingredients:

• 1 cup (125g) Pecan Halves or Pieces
• 3/4 cup (170g) Unsalted Butter
• 1 1/4 cups (250g) Light Brown Sugar, packed
• 1/4 cup (60ml) Pure Maple Syrup
• 1 Large Egg, plus 1 Large Egg Yolk, at room temperature
• 2 teaspoons Pure Vanilla Extract
• 1 1/2 cups (180g) All-Purpose Flour
• 1 teaspoon Cornstarch
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• Flaky Sea Salt, for sprinkling on top (optional)

Instructions:

Step 1: Preparation and Toasting the Pecans

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×9 inch square baking pan and line it with parchment paper, leaving an overhang on two sides to act as a sling for easy removal.
3. Spread the pecans on a small baking sheet in a single layer. Toast in the preheated oven for 6-8 minutes, or until they are fragrant and slightly darkened. Be careful not to let them burn.
4. Remove the pecans from the oven, let them cool slightly, and then give them a rough chop. Set aside.

Step 2: Brown the Butter

1. In a medium, light-colored saucepan, melt the butter over medium heat. Using a light-colored pan helps you monitor the color change.
2. Continue to cook the butter, swirling the pan occasionally. It will foam, pop, and sizzle. This is the water cooking off.
3. After a few minutes, the sizzling will subside, and you’ll see golden-brown specks forming at the bottom of the pan. It will smell intensely nutty and aromatic.
4. Immediately remove the pan from the heat and pour the brown butter, including all the browned bits, into a large mixing bowl to stop the cooking process.

Step 3: Mix the Wet Ingredients

1. To the bowl with the hot brown butter, add the packed light brown sugar and the pure maple syrup. Whisk vigorously for about a minute until the mixture is smooth and well combined.
2. Let the mixture cool for about 5-10 minutes. It should be warm, not hot, to the touch. You don’t want to scramble the eggs.
3. Add the room temperature egg, egg yolk, and vanilla extract. Whisk until the batter is thick, glossy, and lighter in color.

Step 4: Combine the Dry Ingredients and Finish the Batter

1. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
2. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold everything together until just combined. Do not overmix; a few streaks of flour are okay.
3. Gently fold in the chopped, toasted pecans, reserving a small handful for the top if desired.

Step 5: Bake the Blondies

1. Pour the batter into your prepared 9×9 inch pan and spread it into an even layer using your spatula. The batter will be very thick.
2. If you reserved some pecans, sprinkle them evenly over the top of the batter. For an extra special touch, sprinkle lightly with flaky sea salt.
3. Bake for 25-30 minutes. The edges should be set and golden brown, and the center should look just set and no longer wet. A toothpick inserted into the center should come out with moist, fudgy crumbs, but not wet batter. It’s better to slightly underbake than overbake for maximum chewiness.

Step 6: Cool Completely

1. Remove the pan from the oven and place it on a wire rack. Let the blondies cool completely in the pan. This is a crucial step! They will continue to set as they cool. This will take at least 2-3 hours.
2. Once completely cool, use the parchment paper sling to lift the blondies out of the pan. Place on a cutting board and slice into 16 squares.

Nutrition Facts

• Servings: 16 blondies
• Calories per serving: Approximately 250-280 kcal

Disclaimer: The nutritional information provided is an estimate and will vary depending on the specific brands of ingredients used.

Preparation Time

• Prep Time: 20 minutes
• Bake Time: 25-30 minutes
• Cooling Time: 2-3 hours (minimum)
• Total Time: Approximately 3-4 hours (most of which is hands-off cooling time)

How to Serve Your Maple Pecan Blondies

These blondies are a delight on their own, but they can also be the star of a more elaborate dessert presentation.

• The Classic A La Mode:
  • Serve a slightly warmed blondie square in a bowl.
  • Top with a generous scoop of high-quality vanilla bean or butter pecan ice cream.
  • Finish with a generous drizzle of warm, pure maple syrup for the ultimate decadent treat.
• For a Cozy Coffee Break:
  • Pair a blondie with a hot cup of black coffee or a foamy latte. The bitterness of the coffee beautifully cuts through the sweetness of the blondie.
  • For a truly autumnal experience, serve alongside a pumpkin spice latte or a spiced chai.
• On a Fall Dessert Board:
  • Cut the blondies into smaller, bite-sized squares.
  • Arrange them on a rustic wooden board alongside other fall-themed treats like apple slices, caramel dip, candied ginger, and dark chocolate squares.
• As a Thoughtful Homemade Gift:
  • Stack a few blondies and tie them with kitchen twine or a festive ribbon.
  • Place them in a decorative box or tin lined with parchment paper for a lovely hostess gift or holiday treat for neighbors and friends.

5 Essential Tips for Perfect Blondies Every Time

1. Don’t Skip Browning the Butter: This is the most important step for flavor. It takes an extra 5 minutes but adds a layer of nutty, caramel-like complexity that is absolutely essential to this recipe’s success. Watch it carefully to ensure it browns perfectly without burning.
2. Toast Your Pecans: Raw pecans are fine, but toasted pecans are phenomenal. Toasting them awakens their natural oils, making them crunchier and intensely nutty. It’s a small step that yields a huge flavor payoff.
3. Measure Flour Correctly: How you measure flour can make or break your blondies. Instead of scooping the flour directly from the bag with your measuring cup (which compacts it), use a spoon to scoop the flour into the measuring cup, then level it off with a straight edge. Too much flour is the #1 enemy of a chewy blondie.
4. Do Not Overbake: The golden rule for chewy bars is to err on the side of underbaking. The blondies should be removed from the oven when the center is just barely set and a toothpick comes out with moist crumbs. They will firm up significantly as they cool. Overbaking is what leads to a dry, cakey texture.
5. Patience is a Virtue (Let Them Cool!): This is perhaps the hardest tip to follow. Cutting into warm blondies will result in a gooey mess. They need several hours at room temperature to cool and set properly. This allows the flavors to meld and the texture to become perfectly dense and chewy. For the absolute cleanest cuts, you can even chill the cooled slab of blondies in the fridge for 30 minutes before slicing.

Frequently Asked Questions (FAQ)

1. Can I use a different type of nut?
Absolutely! While pecans are classic, this recipe is wonderful with toasted walnuts or even hazelnuts. For a nut-free version, you can omit the nuts entirely or substitute them with white chocolate chips, butterscotch chips, or toffee bits for a different but equally delicious experience.

2. Why did my blondies turn out cakey instead of chewy?
There are two common reasons for cakey blondies. The first is over-measuring the flour (see Tip #3 above). The second, and most frequent, is overbaking. Pulling them from the oven at the right time is critical to preserving that moist, chewy center.

3. Can I make these blondies gluten-free?
Yes, this recipe adapts well to be gluten-free. For the best results, substitute the all-purpose flour with a high-quality “cup-for-cup” or “1-to-1” gluten-free baking flour blend that contains xanthan gum. The texture will be nearly identical.

4. How do I properly store these Maple Pecan Blondies?
Store the blondies in an airtight container at room temperature. They will stay fresh and chewy for up to 4-5 days. Storing them in the refrigerator can cause them to dry out, so room temperature is best unless your kitchen is very warm.

5. Can I double the recipe?
Yes, you can easily double this recipe. Bake the doubled batch in a 9×13 inch pan. You will need to increase the baking time slightly, likely to around 35-40 minutes. Keep a close eye on it and use the toothpick test to check for doneness.

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