Maple Pecan Blondies with Smoked Salt
These chewy Maple Pecan Blondies are pure fall comfort — rich brown sugar, real maple syrup, and buttery toasted pecans in every bite. Quick to make, dangerously easy to love, and topped with a sprinkle of smoked salt for that sweet-meets-savory magic.
Servings 12
Calories 306kcal
Ingredients
- ¾ cup butter
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 egg
- 1 cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract
- 3 tablespoons real maple syrup
- ½ cup pecans toasted and chopped
For Topping
- ½ cup pecans toasted
- Pinch smoked flaky salt
Instructions
- Brown your butter until it smells like nutty caramel gold. Pour into a bowl and cool until liquid but not solid. (Think melted ice cream, not frozen brick.)
- Preheat oven to 350°F and grease an 8x8 pan. Don’t skimp—you don’t want blondie fossils stuck to your pan.
- Whisk the flour, salt, and baking powder together. Park it off to the side like the boring kid in gym class.
- Beat the egg for about a minute, then add brown sugar and whip until fluffy—“Southern pageant hair in the 80s” fluffy.
- Stir in cooled brown butter, vanilla, maple extract, and maple syrup. Beat until creamy and smooth.
- Fold in the flour mix until just combined. Toss in ½ cup pecans like you’re sneaking extra crunch into the batter.
- Spread into your pan, then sprinkle the rest of the pecans over the top.
- Bake 30–35 minutes, until a toothpick comes out mostly clean.
- Now, here’s the magic—finish with a pinch of flaked smoked salt. Not table salt. Not “I bought this at Dollar Tree” salt. Actual smoky flakes of awesome.
- Cool if you can. Or cut early, deal with gooey collapse, and brag about it anyway.
Video
Notes
Storage:
Once they’ve cooled completely (if they even make it that far), stash your blondies in an airtight container at room temperature for up to 4 days. Keep them longer: wrap them tight and freeze for up to 3 months — just thaw on the counter when the craving hits.
Tips:
- Brown that butter. Don’t rush it — those golden bits at the bottom are where all the flavor lives.
- Use real maple syrup. The fake stuff tastes like regret and broken promises.
- Toast your pecans. A few minutes in a dry skillet wakes up their flavor and adds that perfect crunch.
- Don’t overbake. Blondies should be chewy, not crumbly — pull them out when the center still looks a little soft.
- Cool before cutting. I know, patience isn’t fun, but warm blondies fall apart faster than a church committee.
Nutrition
Serving: 1bar | Calories: 306kcal | Carbohydrates: 35g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 199mg | Potassium: 112mg | Fiber: 1g | Sugar: 21g | Vitamin A: 379IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg
