Butter Pecan Blondies

Butter Pecan Blondies bring everything good about classic blondies into one rich, nutty bar. Melted butter and brown sugar create a chewy, caramel-like base, while toasted pecans add buttery crunch in every bite. A simple maple glaze gives the top a smooth, sweet finish without hiding the warm vanilla and pecan flavor underneath.

They’re easy to mix by hand, so there’s no mixer and no complicated technique. The key is pulling them from the oven while the center is set but still moist. That keeps the blondies soft and chewy instead of dry. Once completely cool, drizzle them with maple glaze and finish with more toasted pecans. The combination feels a little special while staying wonderfully simple—a buttery, brown-sugar dessert with just enough maple sweetness to bring everything together.

Recipe Yield: 16 servings

INGREDIENTS

2 cups all-purpose flour
1 cup unsalted butter, melted
½ cup granulated sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla extract
½ tsp baking powder
¾ tsp salt
1¼ cups pecans, divided

Maple Glaze
1 cup powdered sugar
3 tbsp pure maple syrup
1–2 tsp water, if needed

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

2. Toast the pecans:
Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Transfer to a plate and let cool, then chop. Set aside ¼ cup for topping.

3. Melt the butter:
Melt the butter in a saucepan or microwave until completely liquid. Let cool for about 5 minutes.

4. Mix the butter and sugars:
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until evenly combined and slightly glossy.

5. Add the eggs and vanilla:
Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla.

6. Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.

7. Finish the batter:
Fold the dry ingredients into the butter mixture just until no dry streaks remain. Gently fold in 1 cup toasted pecans.

8. Transfer and bake:
Spread the batter evenly in the prepared pan. Bake for 28–33 minutes, checking at 28 minutes, until the edges are set and lightly golden and a toothpick inserted near the center comes out with a few moist crumbs but no raw batter. For an extra doneness check, the center should register about 200–205°F on an instant-read thermometer.

9. Cool completely:
Let the blondies cool completely in the pan. Then lift them out using the parchment overhang and place on a cutting board.

10. Prepare the glaze:
Whisk the powdered sugar and maple syrup until smooth. If needed, add water ½ tsp at a time until the glaze is thick but easily drizzleable.

11. Glaze and finish:
Drizzle the maple glaze over the cooled blondies and immediately sprinkle with the reserved toasted pecans.

12. Set and serve:
Let the glaze set for 15–20 minutes, then cut into 16 squares and serve.

Helpful Tips to Perfect This Recipe

• Watch the center, not just the clock: Blondies stay chewier when they come out with a few moist crumbs still clinging to the toothpick. Waiting for a completely clean tester can lead to dry bars.
• Let the pecans cool before mixing: Toasting brings out their buttery flavor, but adding them while hot can warm the batter unnecessarily. Let them cool before folding them in.
• Glaze only when completely cool: Even slightly warm blondies can make the maple glaze melt and disappear into the surface. A fully cooled base gives you a prettier, more defined finish.
• Adjust the glaze slowly: Maple syrup already provides plenty of liquid, so add water only if needed and just ½ tsp at a time. A thicker glaze will sit beautifully on top instead of soaking in.