Description

Maple Pecan Blondies are a rich, gooey treat made with olive oil, dark brown sugar, and maple syrup, combined with toasted pecans for a delightful crunch. These blondies are baked to perfection with a moist, chewy center and topped optionally with a smooth caramel glaze for extra indulgence. Perfect for a dessert that balances sweet maple flavors with nutty textures.

Ingredients

Scale

Blondies

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

Caramel Glaze (Optional)

1/2 cup caramel sauce
1/2 cup powdered sugar
2-4 tablespoons milk or heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Toast the Pecans: Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet and toast for 10 minutes, shaking the pan halfway through to ensure even toasting. Remove them from the oven, let cool, and then chop. Keep the oven on for baking the blondies.
Mix Wet Ingredients: In a large mixing bowl, combine the olive oil, dark brown sugar, and maple syrup. Stir together thoroughly for about one to two minutes until fully combined, then add the vanilla extract.
Add Eggs and Dry Ingredients: Crack in the 3 eggs plus 1 egg yolk into the mixture. Add the baking powder, baking soda, and salt. Gradually incorporate the flour, about one cup at a time, folding it in with a spatula until completely combined. Scrape the bowl frequently to make sure all ingredients are fully mixed.
Fold in Pecans and Prepare Pan: Fold in 1 1/4 cups of the toasted and chopped pecans into the batter. Line a 9×13-inch baking dish with parchment paper or grease it lightly. Pour the batter into the dish and sprinkle the remaining 1/4 cup of pecans evenly on top.
Bake the Blondies: Bake in the preheated oven for 40-45 minutes. Test for doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter. Avoid overbaking to keep the blondies gooey. Remove from oven and let cool completely before cutting.
Make the Caramel Glaze (Optional): In a small bowl, whisk together caramel sauce and powdered sugar. Add 2 tablespoons of milk or heavy cream and stir until smooth. For a thinner glaze, add up to 2 more tablespoons of milk. Drizzle over cooled blondies.
Serve: Cut the blondies into squares and serve warm, optionally with a scoop of ice cream on top for an indulgent treat.

Notes

Carefully measure the flour to avoid cakey blondies; too much flour or eggs will change the texture.
Let the blondies cool completely before cutting to prevent them from falling apart.
Blondies are best when slightly underbaked—moist crumbs on a toothpick mean they are perfect; wet batter means they need more time, clean means overbaked.
Store blondies in an airtight container at room temperature for up to 4 days.
To freeze, wrap blondies tightly in plastic wrap and foil; freeze for 2-3 months. Thaw at room temperature before serving.

Nutrition

Serving Size: 1 blondie (approx. 1/15 of recipe)
Calories: 290
Sugar: 27g
Sodium: 120mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg