Maple Pecan Blondies
The brown sugar and maple syrup in these maple pecan blondies work together to give them a caramelly, autumn-flavor. The toasted pecans give these chewy blondies a little crunch! Top with an optional caramel glaze for an indulgent treat!
It’s officially fall and I have been baking all the fall-inspired things such as this spice bundt cake, baked pumpkin doughnuts with maple glaze, grown-up grilled cheese, and creamy tomato soup.
But, as we move closer to November (Thanksgiving, specifically), I’ve been thinking about how I can incorporate a version of pecan pie into an easy to bake dessert. Then it hit me: maple pecan blondies!
These blondies are gooey, with toasted pecans and sweetened with both dark-brown sugar and maple syrup. They’re a cinch to make–you need only one mixing bowl. And they are reminiscent of all things fall. Basically, they feel like a cozy hug.
Why You’ll Love These
- The perfect fall treat. Maple syrup, vanilla extract, brown sugar, pecans. All delicious flavors of fall.
- Great for fall potlucks, Thanksgiving, or parties. These blondies would be great to bring to a party. You can cut them up and keep them in the pan for people to easily grab.
- You only need one bowl! I try to keep my recipes simple. Keeping it at one bowl means less dishes and cleanup.
Ingredients
Below are the ingredients needed for these maple pecan blondies. I like to use extra-virgin olive oil in my blondie recipes. It adds a rich flavor to them, but you can certainly use melted butter instead of the olive oil!
- Extra-Virgin Olive Oil – I looooove baking with extra-virgin olive oil. It adds depth and richness to the baked goods.
- Dark-Brown Sugar (Light-Brown Sugar Works Too) – I used dark-brown sugar in this recipe to make this an extra rich dessert. Light-brown sugar works just fine too.
- Maple Syrup – Helps sweeten the blondies and gives it the maple flavor.
- Eggs + 1 Egg Yolk – This recipe calls for 3 eggs plus 1 egg yolk. It helps the blondies keep their gooey texture. Too many eggs can result in cakey blondies.
- Vanilla Extract – You’ll find vanilla extract in most of my recipes. It adds flavor and it plays a role in the caramel flavor.
- All-Purpose Flour
- Baking Powder – I like to add a little leavener to my blondies. This recipe calls for more baking powder than baking soda.
- Baking Soda
- Salt
- Toasted Pecans (chopped) – It’s super simple to toast these ahead of time. Simply lay them flat on a baking sheet and bake in the oven at 350 degree Fahrenheit for 5-10 minutes. I give the pan a little shake halfway between cooking. Allow them to cool then chop them.
If you’re making the Caramel Glaze (totally optional):
- Caramel Sauce – I use my homemade caramel sauce recipe, but store bought works too!
- Powdered Sugar – This is used to make it more of a glaze, instead of just caramel sauce.
- Milk (or Heavy Cream) – I use this to thin out the glaze.
See recipe card for quantities.
Step-By-Step Instructions
Step 1: First, you’ll want to toast the pecans (you could also purchase roasted pecans from the store). Toast pecans on a baking sheet 350 degrees Fahrenheit for 5-10 minutes, stirring halfway through bake time. Allow to cool, then chop the pecans.
Step 2: Next, with a whisk, mix together the extra-virgin olive oil, brown sugar, and maple syrup.
Step 3: Next, add in three eggs, plus one additional egg yolk. Add the vanilla. Whisk the ingredients together.
Step 4: Add the baking powder, baking soda, and salt. Gradually add the flour in about one cup at a time. Mix with a spatula.
Step 5: Finally, fold in the pecans, saving about 1/4 a cup of them to use to top them before baking.
Step 6: Cover a 9×13 baking dish with parchment paper. Pour the batter into the dish. Top the batter with the remaining 1/4 cup of toasted pecans. Bake in the oven for about 40-45 minutes or until the blondies are done. They should still be a little uncooked and gooey in the center.
Hint: Blondies are special in that we do *not* want them fully baked when we take them out of the oven! A true blondie is nice and gooey. To see if they are ready to come out of the oven, stick a toothpick in the center of the blondies. If some moist crumbs stick to the toothpick, the blondies are done. If there is still wet batter stuck on the toothpick, they need more time to bake. If the toothpick comes out completely clean, you have overbaked them.
Substitutions and Variations
- Melted Butter – If you don’t want to use extra-virgin olive oil, you can use the same amount of melted butter instead. Unsalted would work best in this recipe since you’re already adding salt to the batter.
- Brown Sugar – If you only have light-brown sugar, you can use that instead of the dark-brown sugar. Dark-brown gives a deeper, richer flavor, but these blondies will still be delicious with light-brown sugar!
- Nuts – You certainly don’t need to add the toasted pecans. They complement the flavor of the maple blondies, but aren’t required. Feel free to leave them out or replace with another nut such as walnuts or almonds.
- Looking for a different flavor of blondie? Try my raspberry white chocolate chip blondies!
Equipment
Storage
Store these blondies in an airtight container for up to 4 days.
If you want to freeze them, make sure to wrap them with plastic wrap, then foil them. They will be good for 2-3 months. When you’re ready to eat them, take them out and let them thaw at room temperature.
Top tip
Make sure you carefully measure the flour for these blondies. Too much flour (or eggs) can lead to cakey blondies. Also, make sure to let the blondies cool completely before cutting into them. This will ensure that they don’t break apart when you cut them!
FAQ
You certainly can! Extra-virgin olive oil adds depth and richness to these blondies, but you can certainly use one cup of melted unsalted butter instead of olive oil. If you only have salted butter, that’s fine too. Just omit the salt that’s included in this recipe.
It’s super simple to toast these ahead of time. Simply lay them flat on a baking sheet and bake in the oven at 350 degree Fahrenheit for 5-10 minutes. I give the pan a little shake halfway between cooking. Allow them to cool then chop them.
I definitely recommend it! You can also buy roasted pecans from the store if you don’t want to toast them.
No. Pancake syrup does not use the sap from maple trees like maple syrup does. Some may include maple flavoring, but they are not the same thing. I recommend using 100% pure maple syrup.
There are a couple possibilities here. Did you use too much flour? Did you overbake the blondies? Make sure that you use the exact amount of flour stated in the recipe. Any more could result in cakey blondies. Overbaking them also results in cakey blondies. Stick a toothpick in the blondies. If wet batter sticks to the toothpick, they are not yet done. If the blondies come out clean, they are over baked. If they come out with moist crumbs still stuck to them, they are perfectly baked!
Related
Looking for other recipes like this? Try these:
Maple Pecan Blondies
Ingredients
- 1 cup extra-virgin olive oil
- 1 1/2 cups dark-brown sugar
- 1 cup maple syrup
- 3 large eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans toasted and chopped
Caramel Glaze (Optional)
- 1/2 cup caramel sauce
- 1/2 cup powdered sugar
- 2-4 tablespoons milk or heavy cream
Instructions
- To toast the pecans, set the oven to 350 degrees Fahrenheit. Lay the pecans flat on a large baking sheet. Bake in the oven for 10 minutes, giving the pan a little shake halfway through baking. Cool them and chop them. Set aside and keep the oven heated as you prepare the blondie batter.
- In a large mixing bowl, add the olive oil, brown sugar, and maple syrup. Whisk together until combined, about one or two minutes. Add the vanilla extract.
- Whisk the eggs and egg yolk into the bowl. Add the baking powder, baking soda, and salt. Gradually add the flour to the mixing bowl, about one cup at a time. Use a spatula to mix the flour into the batter. Scrape the bowl to incorporate all the ingredients and mix until completely combined.
- Finally, fold in 1 1/4 cups of the pecans, saving about 1/4 cup of pecans for the end. Cover a 9×13 baking dish with parchment paper, then pour the batter into the baking dish. Top the batter with the 1/4 cup of remaining chopped pecans.
- Bake for 40-45 minutes. You can check on the blondies by sticking a toothpick in the center of them. If the toothpick has moist crumbs on it, they are ready to come out of the oven. If wet batter sticks to the toothpick, they need to bake longer. Allow them to cool completely before cutting into portions and serving.
Make the Caramel Glaze (Optional)
- Whisk 1/2 cup caramel sauce and 1/2 cup powdered sugar in a bowl. Add 2 tablespoons milk or heavy cream. For a thinner glaze, add 1-2 more tablespoons of milk. Drizzle over the blondies. Serve the blondies warm and top with ice cream. Enjoy!
Video
Notes
- Make sure you carefully measure the flour for these blondies. Too much flour (or eggs) can lead to cakey blondies. Also, make sure to let the blondies cool completely before cutting into them. This will ensure that they don’t break apart when you cut them!
- Blondies are special in that we do *not* want them fully baked when we take them out of the oven! A true blondie is nice and gooey. To see if they are ready to come out of the oven, stick a toothpick in the center of the blondies. If some moist crumbs stick to the toothpick, the blondies are done. If there is still wet batter stuck on the toothpick, they need more time to bake. If the toothpick comes out completely clean, you have overbaked them.
Soooo good!!