Maple Pecan Blondies with Caramel Glaze Recipe

If you’re someone who loves that perfect sweet treat that’s chewy, buttery, and packs a warm, nutty punch, you’re in for a real winner with my Maple Pecan Blondies with Caramel Glaze Recipe. These blondies are seriously crowd-pleasers — rich maple flavor meets toasted pecans, all finished with a luscious caramel glaze that’s just the right amount of indulgence. I’m telling you, once you try this recipe, you’ll be making it over and over again for every occasion!

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Ingredients You’ll Need

The magic of this Maple Pecan Blondies with Caramel Glaze Recipe really starts with simple, quality ingredients that balance sweetness and texture. I always recommend toasting the pecans fresh to bring out their nutty aroma—that little extra step makes all the difference.

• Extra-virgin olive oil: Surprising but amazing for moisture and a subtle depth, it keeps the blondies tender without heaviness.
• Dark-brown sugar: Adds rich molasses notes that perfectly complement the maple syrup.
• Maple syrup: The star ingredient, bringing natural sweetness and that unmistakable maple flavor.
• Eggs plus egg yolk: Provide structure and richness—don’t skip the extra yolk, it makes them so fudgy.
• Vanilla extract: A must for rounding out flavors and enhancing sweetness.
• All-purpose flour: The base that holds everything together; make sure to measure properly for the best texture.
• Baking powder and baking soda: Help with a light lift so these blondies aren’t too dense.
• Salt: Balances sweetness and heightens all the flavors.
• Pecans: Toasted and chopped to add crunch and a toasty, buttery flavor.
• Caramel sauce (optional): To make the decadent caramel glaze that’s the icing on the cake.
• Powdered sugar: Thickens the glaze and adds extra sweetness.
• Milk or heavy cream: Adjust the glaze thickness to your liking and add creaminess.

Variations

I love how versatile this Maple Pecan Blondies with Caramel Glaze Recipe is. You can tweak it easily to suit your mood, dietary needs, or whatever you have in your pantry. That’s one of the things that makes me keep coming back to it.

• Nut Swap: I once swapped pecans for walnuts and it was a hit—still crunchy and delicious, just a slightly different flavor.
• Gluten-Free: Using a gluten-free flour blend works great if you want a GF treat without losing texture.
• Chocolate Chips: Adding some dark or semi-sweet chocolate chips to the batter brings an extra layer of indulgence.
• Vegan Version: Replace eggs with flax eggs and use a vegan caramel sauce for a plant-based twist I’ve tried successfully.

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 your pecans on a baking sheet in a single layer, then pop them in for about 10 minutes. Give the pan a little shake halfway through so they toast evenly. You’ll know they’re ready when your kitchen is filled with that irresistible warm nutty smell. Let them cool completely before chopping—this step adds an unbeatable crunch and flavor boost.

Step 2: Mix Your Wet Ingredients

In a large mixing bowl, whisk together the extra-virgin olive oil, dark-brown sugar, and maple syrup until smooth and combined well—about 1-2 minutes. Then stir in the vanilla extract. At this point, your batter will smell amazing already!

Step 3: Add the Eggs and Dry Ingredients Gradually

Beat in the 3 large eggs plus that extra yolk until everything is smooth and shiny. In a separate bowl, combine your flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to your wet mixture—about a cup at a time—folding gently with a spatula to avoid overmixing. This technique keeps your blondies perfectly tender without becoming cakey.

Step 4: Fold in the Pecans and Prepare to Bake

Reserve about 1/4 cup of chopped pecans for topping, then fold the remainder into your batter. Line a 9×13 inch baking dish with parchment paper or lightly grease it to prevent sticking, then pour in the batter evenly. Sprinkle the reserved pecans on top for that pretty, crunchy finish you’ll love.

Step 5: Bake and Test for Gooey Perfection

Bake for roughly 40-45 minutes. Around the 40-minute mark, poke a toothpick deep into the center. The trick here is to pull it out with just a few moist crumbs clinging to it—that’s your sign the blondies are perfectly gooey inside. If wet batter stays on the toothpick, give them a few more minutes, but watch carefully so you don’t overbake. Cooling completely before slicing helps them hold together beautifully.

Step 6: Make the Optional Caramel Glaze

While the blondies cool, whisk together 1/2 cup caramel sauce with 1/2 cup powdered sugar and 2 tablespoons of milk or heavy cream. Adjust the thickness by adding up to 2 more tablespoons of milk if needed. When drizzled over the top, this glaze adds that touch of dreamy richness that makes these blondies unforgettable. Serve warm with a scoop of vanilla ice cream if you really want to impress.

How to Serve Maple Pecan Blondies with Caramel Glaze Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a few extra chopped pecans scattered on top. For special occasions, a drizzle of silky caramel glaze (of course!) or a pinch of flaky sea salt makes the flavors pop beautifully.

Side Dishes

These blondies pair wonderfully with a scoop of vanilla or cinnamon ice cream, and I’ve even served them beside a cup of strong coffee or chai tea for a sweet and cozy touch. They also make a fantastic dessert plate alongside fresh fruit.

Creative Ways to Present

For holidays, I’ve layered blondie squares on a platter with dollops of whipped cream and pecan halves stacked artfully on top—so festive! You can also cut them into bite-sized pieces and serve on a dessert board with nuts, cheese, and fruit for a chic, crowd-pleasing spread.

Make Ahead and Storage

Storing Leftovers

I keep any leftover blondies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, and the flavors actually seem to meld better after resting a bit. Just bring them to room temp before serving.

Freezing

These maple pecan blondies freeze like a dream. I wrap individual portions tightly in plastic wrap and then foil, so they don’t pick up freezer odors. They last about 2-3 months frozen, and thaw perfectly at room temperature when you’re ready for a sweet fix.

Reheating

To reheat, I pop them in a microwave for 15-20 seconds or warm them gently in the oven wrapped in foil at 300°F for about 10 minutes. This revives the gooey texture and brings back that fresh-from-the-oven vibe.

FAQs

Final Thoughts

This Maple Pecan Blondies with Caramel Glaze Recipe has become one of my go-to desserts whenever I want to impress without fuss. I absolutely love how it turns out—gooey, nutty, and rich with maple sweetness. Give it a try soon; I promise your family and friends will be raving, and you’ll have a new favorite recipe to bank on for celebrations or simple treats alike!

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