Introducing the best thing we’ve made all year: maple white chocolate pecan blondies. This salty-sweet maple treat is chewy, soft, super easy to make and the perfect maple dessert to whip up this Fall!
Looking for the perfect maple dessert? Say hello to maple nut blondies.
As professional recipe developers, our kitchen sees a LOT of baked goods. In one day our oven will bake up a cake, two batches of cookies, a quick bread, cinnamon rolls…the limit does not exist. And they’re all delicious. Obviously. But every so oftena recipe comes along that just really knocks your socks off. An A++, star of the show, winner winner chicken dinner recipe. Today we crown the recipe: white chocolate maple pecan blondies
What are white chocolate maple nut blondies?
Ooh ooh let me tell you! These soft and chewy blondies are flavored with maple extract AND maple syrup and loaded with white chocolate and toasted nuts. Top with a lovely salted maple glaze (yes, you heard me right. SALTED. MAPLE) and you’re in for a real treat.
We seriously could not stop eating these. I refused to share them with anyone else and once you take your first, buttery bite, you’ll know exactly why.
Ingredients for the ultimate fall blondies
These easy peasy Fall blondies are made with just a few extra cozy fall flavors that will take your classic blondies from good to INSANE. You’ll only need 8 ingredients to make these tasty blondies:
Tips for the best maple blondies
Blondies are one of the most straightforward and easy homemade sweets, but these 5 tis will guarantee you soft, chewy maple blondies every time.
Do not over mix: Under NO circumstances should you EVER over mix blondie batter. This maple nut blondie recipe has no frills and is super simple, so any overmixing will really show. Only mix until the batter is just mixed. This will keep the crumb tender and moist!
Use high quality vanilla and butter: Just like the cocoa in brownies can make or break the chocolate flavor, the butter and vanilla extract is super important in blondies. Make sure you’re using high quality butter and pure vanilla extract for the best results.
Don’t leave out the maple extract: The maple syrup will give these blondies a hint of maple flavor, but in order to get that distinct maple flavor we recommend using maple extract. It will provide all the maple flavor without an excessive amount of sweetness!
Toast the nuts: It’s a little extra work, but toasting nuts really brings out all that nutty flavor. Simply spread your nuts out on a cookie sheet lined with parchment paper or in a sauce pan and toast, stirring them every so often so prevent them from burning.
Do not over bake: Repeat after me, “An over baked blondie, is a sad, dry blondie.” The blondies should still be under baked in the middle when you take them out of the oven! They will continue to bake as the cool, leaving you with the perfectly baked, soft treat.
I mean…LOOK at that texture. These blondies are seriously *the best* thing that has graced our kitchen this season. I couldn’t be more excited for you to try them too! Happy maple nut blondie eating my loves.
Preheat the oven to 350°F. Line a 9 x 9 pan with parchment paper and set aside.
In a large mixing bowl whisk together the melted butter, brown sugar. Add the egg, maple syrup, maply extract and vanilla extract and mix well.
In a separate bowl stir together the baking powder, salt, and flour. Add the wet ingredients into the dry and fold together until just mixed and no clumps of flour remain. Fold in the white chocolate and the toasted nuts. Do not over mix.
Pour the batter into your prepared pan, spreading into an even layer.
Bake for 30 minutes or until the blondies are golden brown, set on the edges and have puffed up. The middle will still be undercooked, but they will continue to cook as they cool!
While the blondies cool, make the glaze. Combine the powdered sugar, maple syrup, heavy cream or milk, and salt in a bowl. Use a whisk to mix together until creamy and no lumps of sugar remain.
Pour the glaze over the cooled blondies and allow to harden before cutting into 9 squares for big blondies, or 16 squares for smaller portions. Enjoy!
Keywords: fall blondies, maple blondies, maple nut blondies, white chocolate blondies
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I am not a bit exaggerating when I say: These are the best thing I’ve ever baked in my life. I whipped up a double-batch to donate to a medical benefit and after licking the bowl, I knew they were good, but after cutting and taste-testing them, I don’t want to give them up. Easy, delicious. Maple-nutty-glorious ness. So much for losing that Quarantine 15 this year.
Made these today with gluten free flour, SO delicious! Loved them! I sprinkled the left over chopped, toasted nuts on top of the Blondies and they were 🤌
These are amazing!! Easy to make and absolutely delicious!!
Hi! I’m making these now with my boys and I see maple syrup is listed in both the bars and the glaze, but there is no instruction of where to use in the bars. Is it a typo?
You add it in with the extracts and egg!
Hi! What’s the downfall of no maple extract (besides the obvious😬)..not here in London??
The maple flavor will just be less intense but they will still be super tasty 🙂