Name: Maple Pecan Blondies with Caramel Glaze Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup extra-virgin olive oil; 1 1/2 cups dark-brown sugar; 1 cup maple syrup; 3 large eggs plus 1 egg yolk; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups pecans, toasted and chopped; 1/2 cup caramel sauce; 1/2 cup powdered sugar; 2-4 tablespoons milk or heavy cream

If you’re craving something that strikes just the right balance between sweet, nutty, and a little gooey, then you’re in the perfect spot. I absolutely love this Maple Pecan Blondies with Caramel Glaze Recipe because it combines the warmth of maple syrup with the crunch of toasted pecans, all topped off with a dreamy caramel glaze. Trust me, once you try these, they’ll quickly become a go-to treat for your family and friends. Ready to dive in? Let me walk you through everything you need to know to get these blondies just right every time.

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Why You’ll Love This Recipe

Perfect Gooey Texture: The blondies come out just moist and fudgy inside—never cakey—thanks to some careful ingredient balancing.
Maple & Pecan Harmony: The rich maple syrup pairs beautifully with toasted pecans, giving you a deep, cozy flavor that’s hard to resist.
Simple Yet Stunning Glaze: That homemade caramel glaze is optional but trust me, it elevates these blondies into dessert heaven.
Family Favorite: My kids and friends keep asking for these at every gathering—they’re that good!

The image shows five square nut bars arranged on a wooden board, each bar having a thick, light brown base mixed with pecan pieces. The top has a drizzle of creamy, light tan sauce that flows down the sides and pools slightly on the board. The texture of the bars looks crumbly and dense with visible nut chunks. In the background, a white mug with light brown liquid inside has a drip of the same creamy sauce running down its side. The surface below the wooden board is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Maple Pecan Blondies with Caramel Glaze, Maple Pecan Blondies, Best Blondie Recipes, Caramel Blondies, Nutty Dessert Recipes

Ingredients You’ll Need

The ingredients here really highlight the natural sweetness and crunch that make blondies special. I recommend toasting the pecans just before mixing because it really brings out their nutty flavor. Also, using dark-brown sugar and real maple syrup helps deepen the sweetness in a way that’s subtle but unforgettable.

Flat lay of glossy amber maple syrup in a small glass jar, rich dark-brown sugar piled in a neat mound, smooth golden extra-virgin olive oil shimmering in soft light, a cluster of large fresh brown eggs with one cracked open showing its vibrant yolk, toasted pecans with deep brown ridged shells and chopped pieces scattered artfully, a stick of vanilla bean split open revealing tiny black seeds, pale off-white all-purpose flour in a soft heap, and a dollop of creamy caramel sauce with warm golden hues, all arranged naturally with some pecans spilling gently around, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Maple Pecan Blondies with Caramel Glaze, Maple Pecan Blondies, Best Blondie Recipes, Caramel Blondies, Nutty Dessert Recipes

Extra-Virgin Olive Oil: I prefer olive oil over butter here for a moist texture and a subtle fruity undertone that works beautifully with the maple.
Dark-Brown Sugar: Gives you that rich, molasses-like flavor that amplifies the caramel notes.
Maple Syrup: Use pure maple syrup for the best taste; it’s the star sweetener in this recipe.
Eggs + Extra Yolk: Makes the blondies ultra-rich and gives that perfect chewy interior.
Vanilla Extract: Helps round out the sweetness with warm, inviting flavor.
All-Purpose Flour: Be sure to measure carefully by spooning into your cup and leveling off to avoid dense blondies.
Baking Powder & Baking Soda: Give just enough lift without turning the blondies cakey.
Salt: Enhances the sweetness and balances the flavors.
Pecans: Toasted and chopped for crunchy texture and that nutty aroma.
Caramel Sauce, Powdered Sugar & Milk/Heavy Cream (for glaze): This simple combo creates a luscious glaze that’s easy to drizzle and hard to resist.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of this Maple Pecan Blondies with Caramel Glaze Recipe is how easy it is to tweak for your own tastes or dietary needs. I love to experiment with different nuts or add a sprinkle of sea salt on top for a salty-sweet twist. Don’t be afraid to get creative!

Nut Alternatives: Sometimes, I swap pecans for walnuts or almonds—both give a great crunch and subtle flavor shift.
Gluten-Free Version: Using a 1:1 gluten-free flour blend works well here. Just be sure to check the mix’s baking powder content.
Dairy-Free Glaze: Instead of heavy cream, coconut milk makes a lovely dairy-free glaze option.
Extra Maple Kick: Drizzle a bit of maple syrup right on top alongside the caramel glaze for the maple lovers out there.

How to Make Maple Pecan Blondies with Caramel Glaze Recipe

Step 1: Toast Those Pecans to Perfection

Preheat your oven to 350°F (175°C) and spread the pecans on a large baking sheet in a single layer. Toast them for about 10 minutes, shaking the pan halfway through to ensure even browning. Toasting releases that deep nutty aroma and adds a much-needed crunch to your blondies. Let them cool completely before chopping—warm nuts tend to be oily and harder to chop evenly.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the olive oil, dark-brown sugar, and maple syrup for a minute or two until everything is well combined and glossy. Then, stir in the vanilla extract. Once smooth, beat in the eggs plus the extra egg yolk one at a time, making sure each is fully incorporated before adding the next. This layering of eggs gives the blondies their signature richness.

Step 3: Combine the Dry Ingredients and Fold Gently

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Now, gradually add the dry mixture to the wet ingredients, about one cup at a time. Use a spatula to fold everything together gently but thoroughly. Scrape down the sides and bottom of your bowl to make sure no pockets of flour hide in there. This step ensures you get that perfect consistency—moist but set.

Step 4: Fold in the Pecans and Prepare to Bake

Set aside about ¼ cup of chopped pecans for topping. Fold the remaining pecans evenly into the batter. Line a 9×13-inch baking dish with parchment paper or grease it lightly with olive oil, then pour in your batter. Smooth it out and sprinkle the reserved pecans evenly across the top. This adds a lovely crunch and looks beautiful once baked.

Step 5: Bake to Gooey Perfection

Bake at 350°F (175°C) for 40 to 45 minutes. Remember that blondies are meant to be fudgy, so don’t expect a toothpick to come out completely clean. Instead, when you insert a toothpick it should have a few moist crumbs clinging to it, but no wet batter. Overbaking will dry them out, so keep an eye after the 40-minute mark. Once done, let the blondies cool completely before cutting—this helps them firm up and makes slicing a breeze.

Step 6: Make the Caramel Glaze (Optional but Oh-So Worth It!)

Mix the caramel sauce with powdered sugar in a bowl. Add 2 tablespoons of milk or heavy cream and stir until smooth. If you prefer a thinner glaze to drizzle like a pro, add an extra tablespoon or two of milk. When your blondies have cooled, drizzle the glaze all over the top. Serve these warm with a scoop of vanilla ice cream for maximum indulgence—trust me, you’ll want to savor every bite.

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Pro Tips for Making Maple Pecan Blondies with Caramel Glaze Recipe

Measure Flour Carefully: I learned this the hard way—too much flour can make your blondies dry and cakey. Spoon the flour lightly into your measuring cup and level it off with a knife.
Don’t Overbake: Pull the blondies out when the toothpick has a few moist crumbs. Overbaking kills that gooey center we all love!
Warm Nuts Toast Best: Toast pecans right before mixing for maximum freshness and flavor—past-toasted nuts can go stale.
Cool Before Cutting: I made the mistake of slicing too soon once, and they crumbled. Cooling completely helps them set perfectly and slice evenly.

How to Serve Maple Pecan Blondies with Caramel Glaze Recipe

Maple Pecan Blondies with Caramel Glaze Recipe - Serving

Garnishes

I like to sprinkle a touch of flaky sea salt over the caramel glaze—this little saltiness makes the sweet flavors pop. Sometimes, I add a handful of chopped toasted pecans on top for extra texture, especially if I’m serving these at a party.

Side Dishes

These blondies are pretty indulgent, so I like to keep sides light and simple. Fresh fruit like sliced apples or pears pairs beautifully and balances the richness. For a cozy coffee break, a cup of rich espresso or black coffee is just perfect alongside these.

Creative Ways to Present

For special occasions, I love cutting these into bite-sized squares and serving them on a pretty platter with drizzled caramel and chopped pecans as a garnish. You can even stack them like mini blondie towers for an eye-catching dessert display. Add a scoop of ice cream or whipped cream on the side for an extra wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature for up to 4 days. Keeping them sealed helps retain their moistness and prevents them from drying out. If I want to enjoy them later, I like to bring them back to room temp before serving.

Freezing

If you want to prep ahead or just save some for later, these blondies freeze wonderfully. I wrap them tight in plastic wrap first, then in foil to avoid freezer burn. They stay good for 2-3 months this way. When you’re ready to eat, let them thaw on the counter—easy peasy!

Reheating

To enjoy a warm blondie leftover, I pop a slice in the microwave for about 15 seconds. This gently melts the caramel glaze and softens the blondie without drying it out. If you want to get fancy, a quick warm-up in a preheated oven at 300°F for 5 minutes works beautifully too.

FAQs

Can I use butter instead of olive oil in this recipe?

Absolutely! Butter can be swapped 1:1 for olive oil, giving your blondies a richer, more traditional flavor. Just melt it first and let it cool slightly before mixing with other wet ingredients. Keep in mind that olive oil adds a subtle fruity nuance that pairs nicely with maple.
What’s the best way to tell when blondies are done baking?

The key is the toothpick test—they should have a few moist crumbs attached but no wet batter. Blondies are meant to be fudgy, not cakey, so removing them slightly underbaked ensures they stay soft and chewy once cooled.
Can I make these without the caramel glaze?

Yes, the caramel glaze is optional but highly recommended. The blondies are delicious on their own, but the glaze adds an extra layer of indulgence and makes them look extra special if you’re serving guests.
How do I store and freeze Maple Pecan Blondies with Caramel Glaze?

Store them in an airtight container at room temperature for up to 4 days. For freezing, wrap them tightly in plastic wrap and foil, and freeze for 2-3 months. Thaw at room temperature before enjoying. You can add glaze fresh after thawing if desired.

Final Thoughts

Honestly, this Maple Pecan Blondies with Caramel Glaze Recipe has such a warm, comforting vibe that it feels like a hug in dessert form. I first tried making them when I wanted something a bit different from the usual brownies, and they instantly became a family favorite. Whether you’re baking for a crowd or just want to treat yourself, these blondies deliver that perfect mix of sweetness, texture, and flavor that keeps you coming back for more. Give them a try—I promise you won’t regret it!