Crispy Maple Pecan Blondies
These blondies feature crispy edges with a chewy, tender center, enhanced by toasted pecans and a sticky maple glaze. Quick and easy to make, they offer a comforting treat perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 1/2 cups (300g) packed brown sugar
- 1/4 cup (60ml) pure maple syrup (Grade A)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (120g) pecans, chopped and toasted
- Optional: sea salt flakes for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Toast the pecans by spreading them on a baking sheet and baking for 7-8 minutes until fragrant and lightly browned. Set aside to cool.
- In a large bowl, whisk together the melted butter and brown sugar until smooth and slightly glossy. Add the maple syrup, eggs, and vanilla extract, whisking well after each addition.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined to avoid overmixing.
- Fold in the toasted pecans, reserving a handful for topping if desired.
- Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle reserved pecans and sea salt flakes on top if using.
- Bake for 25-30 minutes until edges are golden and crisp and the center is just set but still tender. A toothpick inserted should come out with a few moist crumbs.
- Cool completely on a wire rack before slicing into squares using the parchment overhang.
Notes
Let the batter rest for 10 minutes before baking to improve texture. Use parchment paper to prevent sticking and for easy removal. Toast pecans yourself for best flavor and crunch. If edges brown too quickly, cover loosely with foil halfway through baking. Cool completely before slicing to achieve the perfect chewy-crispy texture. For cleaner slices, chill blondies for 30 minutes after cooling. Optional sea salt flakes on top add a delightful salty-sweet contrast.
Nutrition
- Serving Size: 1 square (approximat
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: blondies, maple pecan blondies, chewy blondies, crispy edges, easy dessert, homemade blondies, pecan blondies, maple syrup dessert