Maple pecan blondies have a chewy golden base dotted with toasted nuts and finished with a thin maple glaze. Let the slab cool completely before glazing and cutting into squares.
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Recipe at a Glance
- Yield: 16 squares
- Preparation: 20 minutes
- Cooking: 25 minutes
- Resting and chilling: Cool fully before glazing
Table of Contents
Ingredients
Blondies
| Ingredient and amount |
|---|
| 140 g unsalted butter, melted and cooled |
| 180 g light brown sugar |
| 2 large eggs |
| 1 teaspoon vanilla extract |
| 180 g all-purpose flour |
| 1/2 teaspoon baking powder |
| 1/4 teaspoon salt |
| 100 g chopped pecans |
Glaze
| Ingredient and amount |
|---|
| 80 g powdered sugar |
| 2 tablespoons pure maple syrup |
| 1–2 teaspoons milk |
Before You Start
Avoid overbaking; blondies firm as they cool and should remain slightly chewy.
Directions
1. Prepare
Heat oven to 175°C (350°F). Line a 20 cm square metal pan. Toast pecans on a tray for 6–8 minutes and cool.
2. Mix
Whisk melted butter and brown sugar, then eggs and vanilla. Fold in flour, baking powder and salt, followed by pecans.
3. Bake
Spread in pan and bake 23–28 minutes until edges are golden and a center skewer has moist crumbs, not liquid batter.
4. Cool
Cool completely in the pan, then lift onto a board with the parchment.
5. Glaze
Mix powdered sugar and maple syrup. Add milk a little at a time until thin enough to drizzle. Spread lightly over blondies, let set and cut into squares.
Cook’s Tips
- Avoid overbaking; blondies firm as they cool and should remain slightly chewy.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Keep airtight at room temperature up to 3 days, or refrigerate up to 1 week. Freeze well wrapped up to 1 month.
Frequently Asked Questions
Can I leave off glaze?
Yes. The brown sugar blondie base is complete without it.
Can I use walnuts?
Yes, use the same weight of chopped walnuts.