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4.87 from 15 votes
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
Maple Pecan Blondies
Prep Time
15 mins
Cook Time
30 mins

Chewy, butterscotchy Maple Pecan Blondies are the perfect dessert to curl up with as the leaves start to change colors!

Course: Dessert
Cuisine: American
Servings: 9 servings
Author: Gemma Stafford
  • 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
  1. 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.

  2. In a large mixing bowl, whisk together the butter, brown sugar, maple syrup, egg, vanilla extract, and salt.

  3. 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.

  4. Pour into your prepared baking pan and bake for 30-35 minutes, until just set but still a bit jiggly in the center.

  5. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

  6. 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.