Chewy Maple Pecan Blondies (Easy Fall Recipe)

These are not your average blondies. Infused with the nutty depth of brown butter, the warmth of pure maple syrup, and the rich crunch of toasted pecans, they are the ultimate fall dessert.

Imagine a brownie, but with rich, buttery caramel notes instead of chocolate. That’s a blondie. This recipe takes that classic and elevates it with autumnal flavors that are both comforting and incredibly delicious.

The texture is perfectly dense and chewy, with a crackly top that gives way to a soft, gooey center. They are simple to make, require just one bowl, and will make your kitchen smell absolutely divine.

Why You’ll Love It

• Incredible Flavor: Brown butter, maple syrup, and toasted pecans create a complex, nutty, and perfectly sweet flavor profile.
• Perfectly Chewy Texture: These blondies are supremely moist and chewy, exactly as a good blondie should be.
• Simple, One-Bowl Recipe: Browning the butter is the only “extra” step. The rest of the batter comes together in a single bowl for easy cleanup.
• Make-Ahead Friendly: These bars taste even better the next day, making them a perfect dessert for parties and gatherings.
• Perfect for Fall: The warm, cozy flavors make this the ideal treat for autumn holidays, bake sales, or a simple weekend baking project.

Ingredients

Ingredient	US	Metric
Unsalted Butter	1/2 cup	113g
Light Brown Sugar, packed	1 cup	220g
Pure Maple Syrup	1/4 cup	60ml
Large Egg	1	50 g (out of shell)
Egg Yolk	1	18 g
Vanilla Extract	2 tsp	10ml
All-Purpose Flour	1 cup	125g
Cornstarch	1 tsp
Baking Powder	1/2 tsp
Salt	1/2 tsp
Pecans, raw	1 cup	120g

Ingredient Notes

• Brown Butter: Browning the butter is a game-changing step that adds a deep, nutty, and toasted flavor. Don’t skip it!
• Pure Maple Syrup: Use 100% pure maple syrup (Grade A Amber is great) for the best flavor. Pancake syrup will not work here.
• Pecans: Toasting the pecans before adding them to the batter enhances their nutty flavor and ensures they stay crisp. Substitution: Walnuts work beautifully as a substitute. For a nut-free version, omit them or replace with an equal amount of chocolate chips or toffee bits.
• Egg + Egg Yolk: The extra egg yolk adds richness and contributes to the perfectly chewy, fudgy texture.

Equipment Needed

• 8×8 inch (20×20 cm) Baking Pan: The perfect size for thick, chewy blondies.
• Parchment Paper: Prevents the blondies from sticking and makes them easy to lift out of the pan for clean slicing.
• Small Saucepan: For browning the butter. A light-colored pan helps you monitor the color easily.

Step-by-Step Instructions

1. Prepare Pan and Toast Nuts: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to act as handles. Spread the pecans on a small baking sheet and toast for 6–8 minutes, or until fragrant. Let cool completely, then chop coarsely.
2. Brown the Butter: Melt the butter in a small saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then subsides, and small, golden-brown specks appear at the bottom. It will smell intensely nutty. This takes about 5–7 minutes. Immediately pour the brown butter into a large mixing bowl, scraping up all the brown bits.
3. Mix Wet Ingredients: To the bowl with the brown butter, add the packed light brown sugar and maple syrup. Whisk until fully combined. Add the egg, egg yolk, and vanilla extract, whisking vigorously for about 1 minute until the mixture is glossy and smooth.
4. Add Dry Ingredients: Add the all-purpose flour, cornstarch, baking powder, and salt to the wet ingredients. Use a spatula to fold everything together until just combined. Do not overmix.
5. Fold in Pecans: Gently fold in the toasted, chopped pecans, reserving a few to sprinkle on top if desired.
6. Bake: Spread the batter evenly in the prepared baking pan. Sprinkle the reserved pecans over the top. Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, but no wet batter.
   • Pro Tip: For a perfectly gooey center, it’s better to slightly underbake than overbake. The blondies will continue to set as they cool in the pan.
7. Cool Completely: Place the pan on a wire rack and let the blondies cool completely in the pan for at least 2 hours. This step is crucial for the bars to set and achieve their signature chewy texture. Once cooled, use the parchment handles to lift them out and cut them into squares.

Variations & Swaps

• Chocolate Chip Blondies: Fold in 1 cup (180g) of semi-sweet, dark, or white chocolate chips along with the pecans.
• Spiced Blondies: Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warmer spice profile.
• Salted Maple Blondies: Sprinkle a pinch of flaky sea salt over the top of the batter just before baking.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.

Make-Ahead, Storage & Reheating

• Make-Ahead: The blondies taste even better on day two as the flavors meld. You can bake them a day in advance.
• Storage: Store in an airtight container at room temperature for up to 4 days.
• Freezing: Once completely cooled and sliced, wrap individual blondies in plastic wrap and place them in a zip-top freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before enjoying.

Serving Suggestions And Pairings

These Maple Pecan Blondies are a delight on their own, but they can easily be transformed into a show-stopping dessert.

For a decadent treat, serve a slightly warmed blondie with a scoop of high-quality vanilla bean ice cream. The contrast between the warm, chewy bar and the cold, creamy ice cream is irresistible. A drizzle of caramel sauce or extra maple syrup over the top will take it to the next level.

They also pair wonderfully with a hot cup of coffee, a chai latte, or a simple glass of cold milk. For an adult pairing, a coffee liqueur or a smooth bourbon would complement the nutty, caramel notes beautifully.

Troubleshooting & Common Mistakes

• Blondies are Dry/Cakey: This is usually due to overbaking or measuring flour incorrectly. Bake just until the edges are set and a toothpick has moist crumbs.
• Blondies are Greasy: The butter may not have been fully emulsified with the sugar and eggs. Make sure to whisk vigorously after adding the eggs until the batter is glossy.
• Center is Sunken/Raw: The blondies were likely underbaked. Ensure your oven is properly preheated and bake until a toothpick test is successful.
• Pecans Burned: Keep a close eye on the pecans while toasting; they can go from perfectly toasted to burnt in under a minute.

FAQs

Can I use dark brown sugar instead of light?

Yes, you can. Dark brown sugar contains more molasses, which will result in a slightly deeper, more caramel-like flavor and a moister texture.

Do I have to use parchment paper?

It is highly recommended. The parchment paper sling allows you to lift the entire slab of blondies out of the pan at once, which prevents them from breaking and allows for much cleaner, neater squares.

My butter didn’t brown, what did I do wrong?

You may not have cooked it long enough. It’s a multi-stage process: the butter will melt, then foam, then the milk solids will sink and begin to toast on the bottom of the pan, releasing a nutty aroma. Be patient and keep a close eye on it.

Can I double this recipe?

Absolutely. To double the recipe, use a 9×13 inch (23×33 cm) pan and increase the baking time to 35-40 minutes, or until a toothpick test is successful.

Nutrition

• Calories: 290 kcal
• Carbohydrates: 35g
• Protein: 3g
• Fat: 16g
• Saturated Fat: 6g
• Sodium: 150mg
• Sugar: 24g

Disclaimer: Nutritional information is an estimate and may vary based on the specific ingredients used.

Recipe Card

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