One-Bowl Maple Pecan Blondies (Chewy, Buttery, Fail-Proof)

Forget fuss. These blondies are a flex: buttery chew, deep maple flavor, toasted pecans, and a one-bowl cleanup that makes you feel like a kitchen wizard with zero effort. You mix, you bake, you win—no mixer, no weird steps, no 18 bowls in the sink.

The edges are caramelized, the centers stay fudgy, and the maple aroma basically sells your house to your neighbors. If you’ve burned brownies before, good—these will redeem you. Ready to be the person who “just threw these together” and still gets recipe requests?

Why This Recipe Works

• One bowl, no mixer: Melted butter means no creaming step.Everything blends smoothly with a whisk and a spatula.
• Maple syrup + brown sugar: This duo locks in moisture for that signature chew while layering caramel and maple flavor.
• Toasted pecans: Toasting intensifies nuttiness and adds crunch contrast to the soft crumb. Texture = addiction.
• Just the right flour ratio: Enough structure to slice cleanly, but not so much that it turns cakey. We’re here for fudgy, not fluffy.
• Fail-proof technique: Underbake slightly and let carryover heat finish the job.That’s how you get the shiny top and soft middle.

Ingredients Breakdown

• 1/2 cup (113 g) unsalted butter — melted and slightly cooled for glossy, chewy blondies.
• 3/4 cup (150 g) light brown sugar — packs moisture and caramel notes.
• 1/3 cup (80 ml) pure maple syrup — Grade B/Dark Robust preferred for deeper flavor.
• 1 large egg + 1 large egg yolk — extra yolk = extra richness and chew.
• 1 1/2 tsp vanilla extract — amplifies maple and butter.
• 1 cup (120 g) all-purpose flour — spooned and leveled to avoid heaviness.
• 1/2 tsp fine sea salt — balances sweetness.
• 1/2 tsp baking powder — just enough lift without cakiness.
• 3/4 cup (85 g) pecans, toasted and chopped — reserve a few for the top.
• Optional: 1/4 tsp maple extract — for a stronger maple punch, if you’re extra.
• Optional: flaky sea salt — a pinch on top after baking, chef’s kiss.

Cooking Instructions

1. Prep the basics: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
2. Toast the pecans: Spread on a sheet pan and toast for 6–8 minutes until fragrant. Cool, then chop.
3. Melt the butter: In a microwave-safe bowl or small saucepan, melt butter and let it cool 3–5 minutes so it doesn’t scramble the eggs.
4. Whisk the wet: In a large bowl, whisk melted butter, brown sugar, and maple syrup until glossy and cohesive, about 30 seconds.
5. Add eggs + vanilla: Whisk in the egg, egg yolk, and vanilla (and maple extract if using) until smooth and slightly thick.
6. Fold the dry: Sprinkle flour, salt, and baking powder over the bowl.Fold gently with a spatula just until no dry streaks remain. Do not overmix.
7. Stir in pecans: Fold in most of the pecans, reserving a tablespoon for the top.
8. Pan and top: Spread batter into the lined pan. Smooth the surface.Sprinkle remaining pecans on top.
9. Bake: Bake 20–24 minutes until edges are set, top is shiny and lightly crackly, and the center has a slight jiggle. A toothpick should come out with moist crumbs, not wet batter.
10. Cool and finish: Cool in the pan for at least 30–45 minutes. Lift out with parchment and slice into 9–16 squares.Optional: dust with flaky salt.

Preservation Guide

• Room temperature: Store in an airtight container for 3–4 days. They actually get chewier on day two—big win.
• Refrigerator: Up to 1 week, well-sealed. Bring to room temp or warm 10 seconds in the microwave before serving.
• Freezer: Wrap individual bars in plastic, then stash in a zip bag for up to 2 months.Thaw at room temp or warm briefly to revive the gooey factor.
• Make-ahead batter: Mix and refrigerate up to 24 hours. Press into pan and add 2–3 extra minutes to bake time.

Why This is Good for You

• Maple syrup brings minerals: Manganese and zinc make a cameo here—small amounts, but real. It’s not kale, but it’s not corn syrup either.
• Pecans add healthy fats: Monounsaturated fats and antioxidants support heart health and satiety.Dessert that satisfies? Yes, please.
• Mindful sweetness: Using both brown sugar and maple syrup allows more flavor with slightly less total sugar than many blondies, IMO.
• Built-in portion power: These are rich. A small square actually feels like a treat, not a tease.

Avoid These Mistakes

• Overbaking: If you wait for a dry center, you’ll get dry bars.Pull them when the middle is barely set—carryover heat finishes the job.
• Hot butter + eggs: Too-hot butter will curdle the eggs. Cool it a few minutes first; your texture will thank you.
• Packing flour: Scooping compacts flour and leads to cakey blondies. Spoon and level, or weigh.
• Skipping salt: Salt is flavor.Without it, the maple falls flat and the sweetness dominates.
• Untoasted nuts: Raw pecans can taste bland. Toasting takes 6 minutes and triples the flavor—no brainer.

Variations You Can Try

• Brown butter upgrade: Brown the butter until nutty, cool slightly, and proceed. Deep toffee vibes.
• Chocolate chip swirl: Fold in 1/2 cup dark or white chocolate chips.Maple + white chocolate is elite, FYI.
• Gluten-free: Swap in a 1:1 gluten-free baking blend with xanthan gum. Check doneness a minute or two earlier.
• Bourbon maple: Add 1 tablespoon bourbon with the vanilla for warmth and complexity.
• Coffee boost: Stir in 1 teaspoon instant espresso to the wet ingredients for a subtle mocha-maple note.
• Cranberry crunch: Add 1/3 cup dried cranberries with the pecans for tart pops of flavor.
• Salted pretzel top: Press crushed pretzels into the surface before baking for sweet-salty crunch.

FAQ

Can I double the recipe?

Yes. Use a 9×13-inch pan and bake 22–28 minutes.

Start checking early; edges should be set and the center slightly soft.

What if I only have dark brown sugar?

Go for it. The blondies will be a touch richer and more molasses-forward—still amazing with maple.

Do I need maple extract?

No. Pure maple syrup carries the flavor.

Extract is optional if you want an extra-strong maple presence.

How do I get that shiny, crackly top?

Whisk the butter, sugar, and maple syrup thoroughly to dissolve the sugar, and don’t skimp on the egg + yolk. A slightly underbaked center also helps.

Can I use walnuts instead of pecans?

Absolutely. Toast them first, and use the same amount.

Hazelnuts or macadamias work too.

Why is my blondie texture cakey?

Likely too much flour or overbaking. Weigh flour if possible and pull them when the center still looks a touch glossy.

Are these very sweet?

They’re sweet but balanced by salt, toasted nuts, and maple’s deeper flavor. A pinch of flaky salt on top keeps them from tasting cloying.

In Conclusion

These One-Bowl Maple Pecan Blondies deliver bakery-level results with beginner-level effort.

The texture hits that perfect chewy-buttery sweet spot, the maple-pecan combo feels cozy but not basic, and cleanup is suspiciously easy. Keep this recipe in your back pocket for last-minute gatherings, work treats, or “I deserve this” nights. Make them once, and they’ll become your signature—no humble brag required.