Maple Pecan Blondies with Caramel Glaze Recipe

If you’re craving something sweet, nutty, and decadently delicious, then you’ve got to try this Maple Pecan Blondies with Caramel Glaze Recipe. I absolutely love how these blondies combine the rich warmth of maple syrup with the satisfying crunch of toasted pecans, all topped with a luscious caramel glaze that takes them over the top. Whether you’re baking for a family get-together or just want a cozy treat to enjoy with your afternoon coffee, this recipe is a guaranteed crowd-pleaser that you’ll keep coming back to.

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Ingredients You’ll Need

The ingredients here are simple but thoughtfully chosen to produce rich flavors and that signature blondie texture. Maple syrup replaces part of the sugar, giving it a natural sweetness that’s more complex than plain brown sugar alone. And toasted pecans? Trust me, they make all the difference for crunch and flavor depth.

• Extra-virgin olive oil: I like this oil because it adds richness without overpowering the maple flavor—plus it keeps the blondies moist.
• Dark-brown sugar: Adds a deep molasses note; it’s sweeter and more nuanced than white sugar.
• Maple syrup: Use pure maple syrup for the best taste—you’ll notice a warm, earthy sweetness that sets these blondies apart.
• Eggs and egg yolk: They bind and give structure but keep the texture tender and chewy.
• Vanilla extract: Enhances all the sweet flavors—it’s that little touch that rounds everything out.
• All-purpose flour: Measured carefully, it keeps the blondies from becoming cakey; I’ve found spooning and leveling the flour works best.
• Baking powder and baking soda: Just enough leavening to give a slight lift without making them fluffy.
• Salt: Balances sweetness and boosts the pecan flavor.
• Pecans: Toast them until fragrant to bring out their full flavor and crunch.
• Caramel sauce: For the optional glaze, store-bought works great—but homemade is always a treat!
• Powdered sugar: Helps thicken and sweeten the glaze.
• Milk or heavy cream: Used to adjust the glaze consistency—add it gradually for just the right drizzle.

Variations

I love how adaptable this Maple Pecan Blondies with Caramel Glaze Recipe is. I often change up the nuts or add mix-ins depending on what I have around, and it always feels like a special treat. Don’t hesitate to make it your own!

• Nut Swap: If pecans aren’t your thing, walnuts or toasted almonds work beautifully and offer their own unique textures and flavors.
• Gluten-Free Version: I once replaced the flour with a gluten-free blend — just make sure it has xanthan gum for structure and watch the baking time closely.
• Spiced Twist: Adding a pinch of cinnamon or nutmeg into the batter adds cozy warmth that’s perfect for fall.
• No-Glaze Option: The blondies are fantastic on their own, especially still slightly warm—you can sprinkle flaky sea salt on top instead for contrast.

How to Make Maple Pecan Blondies with Caramel Glaze Recipe

Step 1: Toast Your Pecans for Maximum Flavor

Preheat your oven to 350°F and spread the pecans in a single layer on a baking sheet. Give them about 10 minutes to toast—shake the pan halfway through to toast them evenly. The aroma that fills your kitchen here is amazing and a clear sign they’re ready. Once cool, chop them roughly; you want a mix of bits and bigger chunks for texture.

Step 2: Mix Your Wet Ingredients

In a large bowl, whisk together the olive oil, dark-brown sugar, and maple syrup until smooth and combined—this only takes a minute. Stir in the vanilla extract, then add the whole eggs and extra yolk, beating them in well. This stage is where the batter starts to look glossy and inviting.

Step 3: Add Dry Ingredients and Incorporate Gently

Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Then, slowly add the dry ingredients to the wet, about a cup at a time, folding everything together with a spatula. Be sure to scrape down the sides so nothing gets left behind. The trick here is to mix just until combined—over-mixing can make blondies tough.

Step 4: Fold in the Pecans and Prepare to Bake

Save about 1/4 cup of your chopped pecans for topping, and fold the rest gently into the blondie batter. Line a 9×13 baking dish with parchment paper for easy removal, then spread the batter evenly. Sprinkle the remaining pecans over the top—this not only looks beautiful but gives a nice crunch right on the surface.

Step 5: Bake Until Just Gooey

Bake at 350°F for 40-45 minutes. You’ll want to keep an eye towards the end—this is where I learned the “toothpick test” is gold. Insert a toothpick in the center; if it comes out with moist crumbs (not wet batter), your blondies are perfectly done. If it’s dry, you might’ve overbaked them, and if batter sticks, they need more time.

Step 6: Make the Optional Caramel Glaze

While the blondies cool, whisk together caramel sauce and powdered sugar in a bowl. Add 2 tablespoons of milk or heavy cream, stirring to smooth. If the glaze looks too thick, add a little more milk until it reaches your preferred drizzling consistency. Then, pour it over the blondies just before serving for that irresistible gooey finish.

How to Serve Maple Pecan Blondies with Caramel Glaze Recipe

Garnishes

I usually top mine with a light drizzle of the caramel glaze and sprinkle a few extra chopped toasted pecans right on top—adds a beautiful touch and extra crunch. Sometimes I’ll add a pinch of flaky sea salt to cut through the sweetness, which is a game changer!

Side Dishes

Maple Pecan Blondies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy brunch or dessert, I serve them alongside fresh fruit or a hot cup of coffee or chai—makes the moment feel extra special.

Creative Ways to Present

For holidays or celebrations, I’ve layered these blondies in a clear glass trifle dish with bits of candied pecans and drizzles of caramel between layers. It looks gorgeous and everyone loves digging in. You can also cut them into bite-sized squares and arrange on a platter for easy sharing at parties.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature, and they stay fresh and moist up to 4 days. Just be sure to let them cool completely before storing to keep the texture just right.

Freezing

If you want to save some for later, I wrap individual blondie pieces first in plastic wrap and then in foil before freezing. They freeze beautifully for 2-3 months. When I’m ready to enjoy them, I let them thaw at room temperature, which preserves that perfect gooey texture.

Reheating

To reheat, I place the blondie on a microwave-safe plate and warm it in short bursts—about 15 seconds at a time—to keep it soft without drying it out. You can also pop it in a low oven (around 300°F) for 5-7 minutes if you prefer a slightly crisp edge.

FAQs

Final Thoughts

This Maple Pecan Blondies with Caramel Glaze Recipe is one of those desserts that feels like a warm hug—you get the gooey texture, nutty crunch, and sweet maple goodness all in one bite. I remember the first time I made these; my whole family went crazy for them, begging for “just one more piece.” I’m confident you’ll have the same experience when you try it yourself. So grab your apron, toast those pecans, and get ready to enjoy a truly comforting treat that tastes fancy but comes together with ease. You’re going to love it!

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