Maple Brown Sugar Blondies

Maple brown sugar blondies are chewy, dense bars with a sweet, rich and nutty flavor. This recipe features the warm, caramel-like taste of maple syrup combined with the deep sweetness of brown sugar. The texture is soft and moist, similar to a brownie but with a hint of butterscotch. Overall, they offer a delightful combination of sweetness and depth, perfect for indulging in a comforting treat any time of the day.

We used our favorite blondie recipe, but this time we added the topping similar to our Toasted Pecan Shortbread Squares, so these have a double layer of brown sugar and maple goodness! The topping keeps the blondies nice and moist, but with a delicious sugary top.

You can also double this recipe and bake it in a 9×13 inch baking pan and it will make about 24 blondies.

Maple Brown Sugar Blondies

Delicious brown sugar blondies with toasted pecan and maple topping, are soft and chewy on the inside, with a delightful brown sugar and maple crispy and crumbly topping to finish them off!
Servings 16 2-inch Blondies
Prep Time 20 minutes
Cook Time 25 minutes


Blondie Batter

  • 6 tbsp. unsalted butter, melted and cooled
  • 3/4 cup light brown sugar, packed
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • 1 tbsp. maple syrup
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 cup all-purpose flour
  • 1/2 cup dark chocolate chips
  • 1/2 cup toasted pecans, coarsely chopped

Maple Pecan Topping Mixture

  • 1 oz. butter, softened to room temp (equals 2 tbsp.)
  • 1/2 cup light brown sugar
  • 2 tbsp. pure maple syrup
  • 1 tsp. vanilla extract
  • 1 cup toasted walnuts or pecans (or a combination, coarsely chopped)


Blondie Better

  • Preheat oven to 350℉. Line an 8×8 inch baking pan with foil or parchment paper, leaving some length on either end to help remove the blondies once cooked. Be sure to tuck the paper/foil into the corners of the pan. Spray parchment or foil with cooking spray. Set aside.
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  • Place the pecans (and walnuts if using both) on a separate baking sheet, lined with foil, and bake for about 5-7 minutes, or until the nuts begin to have a nice aroma and turn slightly brown. Keep your eye on them so they don’t burn. Remove from oven to cool.
  • Blend flour, baking powder and salt in a bowl.
  • In a separate, larger bowl, blend butter and brown sugar until combined. Whisk in egg, vanilla and maple syrup. Blend well.
  • Gently fold dried into egg mixture. Stir in chocolate chips. Spread batter into the bottom of the prepared baking pan.
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Maple Pecan Topping

  • With a fork or wooden spoon, blend softened butter and brown sugar until blended. Stir in egg white, vanilla, maple syrup and toasted chopped nuts to combine well.
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  • Using an offset spatula, evenly spread a thin layer of this mixture over the blondie batter.
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  • Bake for 22-25 minutes in preheated oven until golden brown and the top is not giggly. Remove from oven and cool to room temp. Remove blondies from the pan and cut into 2-inch squares. Store in an airtight container until ready to serve.
    Treks IMG 2008
Course: Dessert
Keyword: blondies, chocolate cookie recipes, maple blondies, pecan and maple blondies

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