Maple Pecan Blondies with Caramel Glaze Recipe

If you’re on the hunt for a dessert that’s both luscious and comforting, you’ve got to try this Maple Pecan Blondies with Caramel Glaze Recipe. Trust me, these blondies are a game-changer—the perfect balance of rich maple sweetness, toasty pecans, and that dreamy caramel drizzle on top. I absolutely love how this recipe turns out every time, and once you try it, I bet it’ll become your new favorite treat to bake and share.

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Ingredients You’ll Need

These ingredients come together to create a rich and buttery blondie that’s packed with flavor. I always recommend using a good quality pure maple syrup and fresh pecans—trust me, it really makes a difference!

• Extra-virgin olive oil: I love using olive oil instead of butter here—it makes the blondies moist with a subtle fruity undertone.
• Dark brown sugar: Adds warmth and depth to the maple flavor.
• Maple syrup: Use pure maple syrup for that authentic taste—fake maple won’t give you the same magic.
• Eggs and egg yolk: Eggs give structure, while the extra yolk adds richness to keep the blondies soft and tender.
• Vanilla extract: Enhances the sweet notes and makes everything taste more harmonious.
• All-purpose flour: The foundation, but be careful not to overmeasure to keep blondies fudgy, not cakey.
• Baking powder and baking soda: Just enough leavening for a light crumb without puffing them up too much.
• Salt: Balances the sweetness and rounds out flavors.
• Pecans: Toasted and chopped pecans bring crunch and a buttery nutty taste.
• Caramel sauce (for glaze): Optional but highly recommended for that wow factor.
• Powdered sugar: Sweetens and thickens the glaze beautifully.
• Milk or heavy cream: Adjusts the glaze consistency for the perfect drizzle.

Variations

I like to tweak this Maple Pecan Blondies with Caramel Glaze Recipe depending on the season or occasion. It’s easy to make it your own—feel free to get creative!

• Nut swap: I’ve sometimes replaced pecans with walnuts or even hazelnuts for a different crunch and flavor. Each gives a unique spin that’s delicious.
• Chocolate chips: Adding a handful of dark or white chocolate chips brings a gooey surprise inside the blondies—my family always asks for this variation.
• Gluten-free: I swapped the all-purpose flour for a gluten-free blend once, and it worked really well as long as I didn’t overmix the batter.
• Dairy-free glaze: Using coconut milk instead of cream keeps the caramel glaze vegan-friendly without sacrificing richness.

How to Make Maple Pecan Blondies with Caramel Glaze Recipe

Step 1: Toast the Pecans for Maximum Flavor

First things first—preheat your oven to 350°F. Spread the pecans on a baking sheet in a single layer and toast them for about 10 minutes. Give the pan a little shake halfway through to toast them evenly. The smell of toasted nuts filling your kitchen is my favorite sign that you’re on the right track! Once toasted, let them cool completely before chopping to keep that satisfying crunch intact.

Step 2: Whip Together the Wet Ingredients

In a large mixing bowl, combine the olive oil, dark brown sugar, and maple syrup. I use a hand mixer to blend them smoothly for about one to two minutes until the mixture is velvety and uniform. Then add the vanilla extract—the aroma instantly boosts the flavor. Next, beat in the three eggs plus one additional egg yolk. This extra yolk is a little secret I learned—it amps up the moistness and richness of the blondies.

Step 3: Combine Dry Ingredients Carefully

Mix the baking powder, baking soda, and salt into the flour. I always sift them together to avoid lumps and ensure an even rise. Add the dry ingredients gradually to the wet, about a cup at a time, using a spatula to fold everything together gently. Be sure not to overmix—it’s tempting to want a smooth batter, but too much mixing makes blondies cakey. Scrape the bowl often to get every bit combined.

Step 4: Fold in the Pecans and Pour Batter

Reserve about a quarter cup of chopped pecans for the topping, then fold the rest into the batter until just combined. Line a 9×13-inch baking dish with parchment paper, letting the edges hang over for easy blondie lifting later. Pour the batter into the dish and spread it evenly. Sprinkle the reserved pecans on top for a lovely, crunchy finish.

Step 5: Bake to Gooey Perfection

Bake in the preheated oven for 40 to 45 minutes. Here’s the trick I discovered: check doneness with a toothpick stuck in the center. If it comes out with moist crumbs clinging to it, these blondies are perfectly fudgy and ready to come out. Wet batter means give it a few more minutes; dry means they’re likely overbaked. Let the blondies cool completely before slicing to prevent crumbly edges.

Step 6: Whip Up the Caramel Glaze (Optional but Worth It!)

In a small bowl, whisk together the caramel sauce and powdered sugar. Add 2 tablespoons of milk or heavy cream, then stir until smooth. If you want a thinner glaze, add a splash more milk—start with one tablespoon and add slowly. Drizzle generously over the cooled blondies before serving. This glaze takes the flavor to a whole new level, especially when served warm and paired with vanilla ice cream.

How to Serve Maple Pecan Blondies with Caramel Glaze Recipe

Garnishes

I often add a sprinkle of flaky sea salt right after drizzling the caramel glaze—it really enhances every flavor note. If I’m feeling fancy, I add a few chopped toasted pecans on top too for that extra crunch and visual appeal.

Side Dishes

Serving these blondies alongside a scoop of creamy vanilla or cinnamon ice cream makes it a decadent treat. They’re also perfect with a hot cup of coffee or chai tea—my go-to cozy pairing during chilly days.

Creative Ways to Present

For special occasions, I like to cut these blondies into small, bite-sized squares and arrange them on a decorative platter with drizzled caramel art. Sometimes, I layer blondies with whipped cream and fresh berries for a quick layered dessert that gets rave reviews.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature, and they stay perfectly moist for up to four days. Honestly, mine rarely last that long because everyone loves them so much!

Freezing

When I want to prep ahead, I wrap cut blondies tightly in plastic wrap and then foil before freezing. They keep well for 2–3 months and thaw quickly at room temperature. Perfect for planning ahead for parties or gifts.

Reheating

A quick pop in the microwave for about 15 seconds works wonders to bring back that freshly baked warmth and gooey texture. If you like, add a scoop of ice cream on top after warming—pure bliss.

FAQs

Final Thoughts

This Maple Pecan Blondies with Caramel Glaze Recipe is one of those treasured desserts I love making when I want to impress without stress. Its fudgy texture and rich flavors are irresistible and perfect for sharing with family or friends. Give this recipe a try—you’ll love the balance of maple sweetness, crunchy pecans, and that luxurious caramel finish. I’m sure it’ll become a recipe you reach for time and again, just like I do!

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