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Maple Pecan Blondies

4.47 from 41 votes
Chewy, butterscotchy Maple Pecan Blondies are the perfect dessert to curl up with as the leaves start to change colors!
A scoop of vanilla ice cream is served on top of a homemade Maple Pecan Blondie. The center of the blondie looks chewy and moist with peaks of chopped up, toasted pecans

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Hi Bold Bakers!

WHAT YOU GET: My butterscotchy and nutty Maple Pecan Blondies are flavored with pure maple syrup. Pecans are added and lend their own sweetness and aroma that goes perfectly with the syrup! Huge thank you to Wayfair for sponsoring this perfect-for-Autumn post!

When the Fall-season starts to approach, I get a huge urge to get cozy! I’m sure you’re the same way. A cozy home should also be a functional home! I recently teamed up with Wayfair for their new show, Interior Motives, and their host Kiva Brent. What a gem! She tackled some difficult design problems while I helped plan the ideal kitchen for a home baker. 

During our episode, I started daydreaming about these Maple Pecan Blondies. Buttery pecans and warm maple syrup just scream, “get the fluffiest blanket you can, get comfy, and turn on some good shows!” 

I replaced some of the brown sugar in a classic blondie recipe with caramelly maple syrup for these homemade maple blondies. Typically, I put some white chocolate chips in my blondies, but I added toasted pecans for this recipe. The sweet, buttery pecans and their toasty aroma go perfectly with these butterscotchy blondies!

Whip up a batch of these chewy blondies, get comfy, and head over to Wayfair’s YouTube channel for a lot of fun DIY content! 

A batch of maple blondies are stacked on each other and a serving dish. There are toasted pecans in the blondies.

Best Maple Syrup For Baking: Light Vs. Dark Maple Syrup

Maple trees are tapped in the early spring when the weather gets warm during the day but still cold at night. The earlier in the season, the lighter the maple syrup. Dark maple syrup is harvested more toward the end of the season, which means its flavor has more time to mature. Dark maple syrup has a much more pronounced caramelly maple flavor than light. 

If you’re making candy, light maple syrup is the way to go for easy crystalization. If you want to top your pancakes, amber syrup is a natural choice for most eaters because it’s nicely in the middle. But for cooling and baking, opt for dark maple syrup because the maple flavor can stand up to the other ingredients in the recipe. 

You want your maple pecan blondies to taste of actual maple and not just sweet sugar! 

Do not use “pancake syrup” for this recipe. There’s a major difference between pancake syrup and maple syrup! Maple syrup is made by boiling down the sap of a maple tree until it’s thick, sticky, and delicious. Pancake syrup is made with corn syrup and artificial flavors.

Other Ingredients You’ll Need To Make Maple Pecan Blondies

Besides pure maple syrup, preferably the dark type, you’ll need these ingredients to make this homemade blondie recipe:

  • Butter: I like to use high-fat, good-quality butter in my recipes. You can really taste the difference. Good Irish butter is hard to replace!
  • Dark Brown Sugar: Blondies require brown sugar rather than white sugar, but I like to use dark brown sugar to make these blondies taste like butterscotch. It also helps keep your blondies moist!
  • Egg: You need one egg to help keep the structure of the blondies.
  • Vanilla Extract: I like to use homemade vanilla extract!
  • Salt: Every good dessert should have the perfect balance of flavors, and salt is essential in bringing out the butterscotch, vanilla, and maple notes!
  • All-Purpose Flour: Along with the egg, flour is what gives your blondies their iconic structure.
  • Baking Soda: You need baking soda in your blondie recipe to ensure that they rise properly while baking. It prevents them from being way too dense.
  • Chopped Pecans: I love buttery, nutty pecans in these maple blondies! They bring a great texture to the table. Be sure you toast your pecans before adding them to your batter. To toast, place the pecans in a single layer on a baking sheet in a 350°F (180°C) oven for 10-12 minutes, until fragrant.

Homemade vanilla ice cream on top of a Maple Pecan Blondie.

Tools You Need To Make These Cozy Blondies

  • Measuring cups and spoons
  • Mixing bowls
  • 8×8-inch (20x20cm) baking pan

Gemma’s Pro Chef Tips For Making Maple Pecan Blondies

  • Make sure to use dark brown sugar and dark maple syrup for the best flavor.
  • Many recipes call for packed brown sugar, but I don’t pack mine when measuring. To get the most accurate amount, use a kitchen scale and go by weight.
  • Toasting pecans brings out their flavor! To toast, place the pecans in a single layer on a baking sheet in a 350°F (180°C) oven for 10-12 minutes, until fragrant.
  • Serve these with Vanilla Ice Cream and Butterscotch Sauce for maple blondie sundaes!
  • In place of pecans (or in addition to them), you can stir in 1 cup (6 oz/170 g) chopped bittersweet or white chocolate, or butterscotch chips!

Want More Delicious Fall Desserts?

And don’t miss my episode of Interior Motives on the Wayfair YouTube channel!

Watch The Recipe Video!

Maple Pecan Blondies

4.47 from 41 votes
Chewy, butterscotchy Maple Pecan Blondies are the perfect dessert to curl up with as the leaves start to change colors!
Author: Gemma Stafford
Servings: 9 servings
Prep Time 15 minutes
Cook Time 30 minutes
Chewy, butterscotchy Maple Pecan Blondies are the perfect dessert to curl up with as the leaves start to change colors!
Author: Gemma Stafford
Servings: 9 servings


  • ¾ cup (6 oz/170 g) butter, melted
  • cups (7½ oz/213 g) dark brown sugar
  • ½ cup (5 oz/142 g) dark maple syrup
  • 1 large egg , at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups (10 oz/284 g) all-purpose flour
  • ¼ teaspoon baking soda
  • I ¼ cups (6¼ oz/177 g) pecans, toasted and chopped


  • Preheat the oven to 350°F (180°C) and butter and line an 8x8-inch (20x20cm) baking pan with parchment, allowing some of the paper to come up the sides on two sides. Set aside.
  • In a large mixing bowl, whisk together the butter, brown sugar, maple syrup, egg, vanilla extract, and salt.
  • In a small bowl, whisk together the flour and baking soda, then fold into the wet ingredients until just combined. Finally, fold in the pecans.
  • Pour into your prepared baking pan and bake for 30-35 minutes, until just set but still a bit jiggly in the center.
  • Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to three days. For longer storage, freeze for up to 2 months. Defrost at room temperature for about an hour.
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11 months ago

I really want to make these but need them in a bigger pan. What size pan do you use if you double the recipe?

1 year ago

I made these over the weekend and they were incredible! Very ooey-gooey inside with a really strong maple and vanilla flavor. The pecans made it taste like pecan pie! I might even make these for Thanksgiving. Thank you!

4 months ago

My pecans were burnt at 8 minutes. Oven was at 350. Substituted walnuts as no more pecans. Turned out alright.

Honey Bee
Honey Bee
10 months ago

These are ridiculously delicious. Made them dairy free for family issues. They couldn’t get enough!

1 year ago


For the brown sugar is it 7 1/2 oz or 113g? If 7 1/2 oz shouldn’t it be 212g?

oh well anyway used 7 1/2 so once cooled down the first bite should tell me if I assumed correctly!🤣🤣👍

1 year ago

Just made it and had one piece 🙂 Turned out very nice-even though not so fudgie as on your pictures 🙂 but still turned out really nice – for today’s rainy day. I added only about handful of chopped pecans and added some white chocolate chips ( to please everyone in my household) and for this reason added only about 1/2 cup of sugar as I felt it would be too sweet otherwise (perhaps it is why did not turn out to be so fudgie inside) Overall this is a very good recipe and will make it again – Thanks… Read more »

1 year ago

Can I double this recipe and use a 9×13 baking pan?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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