Gluten Free Maple Pecan Blondies

These gluten free maple pecan blondies are one of my favorite treats to make. They are chewy, buttery, and have the perfect amount of sweetness from maple syrup and brown sugar.

If you have never made blondies before, think of them as the cousin of brownies but without the chocolate. They are just as easy to make and honestly just as addictive.

This recipe is 100% gluten free, made with almond flour and tapioca starch instead of regular wheat flour. You really cannot tell the difference, and I think most people would never guess these are gluten free.

The pecans add a nice crunch to every bite, and the maple flavor ties everything together. It is a simple recipe with simple ingredients, and it comes together in no time.

Why You’ll Love This Recipe

They’re Naturally Gluten Free – These blondies are made with almond flour and tapioca starch instead of regular wheat flour, so you get that perfect chewy texture without any gluten. No weird substitutions or compromise on taste.

Maple and Pecan Is a Dream Combo – The pure maple syrup and toasted pecans together create this warm, nutty, caramel-like flavor that honestly tastes like fall in every single bite.

Super Simple Ingredient List – You only need 10 ingredients to make these blondies, and most of them are probably already sitting in your pantry. No hunting down obscure gluten free flours or specialty items.

Almond Flour Keeps Them Extra Moist – Unlike some gluten free baked goods that turn out dry or crumbly, the almond flour in these blondies gives them a rich, moist, and almost fudgy texture that holds together beautifully.

Ingredients

• 1 1/2 cups Almond Flour
• 1/4 cup Tapioca Starch
• 1/2 cup Unsalted Butter
• 3/4 cup Brown Sugar
• 1/4 cup Pure Maple Syrup
• 1 large Egg
• 1 tsp Vanilla Extract
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 3/4 cup Chopped Pecans

How to Make

Step 1

Preheat oven to 350F and line an 8×8-inch baking pan with parchment paper.

Step 2

In a saucepan, melt the butter over medium heat until it browns slightly and smells nutty. Let it cool slightly.

Step 3

Whisk the browned butter with the brown sugar, maple syrup, egg, and vanilla extract until smooth.

Step 4

Stir in the almond flour, tapioca starch, baking powder, and salt until fully combined into a thick batter.

Step 5

Fold in the chopped pecans, reserving a few to sprinkle on top.

Step 6

Spread the batter evenly into the prepared pan, top with reserved pecans, and bake for 22 to 25 minutes until the edges are golden.

Helpful Tips

Brown the Butter the Right Way

Browning butter is the secret to giving these blondies that deep, nutty flavor that pairs so well with maple and pecans. Use medium heat and swirl the pan gently so the milk solids toast evenly instead of burning on one side.

You’ll know it’s done when the butter turns a golden amber color and you start smelling something warm and nutty. It goes from browned to burned really fast, so pull it off the heat as soon as you see those golden-brown bits at the bottom of the pan.

Pour it into a bowl right away so it stops cooking from the heat of the pan.

Let the Browned Butter Cool Before Mixing

After you brown the butter, give it about 5 to 10 minutes to cool down before you add the egg and other wet ingredients. If the butter is too hot, it will scramble the egg the second it hits the bowl, and you’ll end up with little cooked egg bits in your batter.

It should still be warm and liquid, just not steaming hot. If you can comfortably touch the outside of the bowl, it’s ready to go.

Use Fine Almond Flour

For the best texture, make sure you’re using finely ground blanched almond flour and not almond meal. Almond meal is coarser and has the skins ground in, which makes the blondies gritty and crumbly instead of smooth and chewy.

Finely ground almond flour blends into the batter much better and gives you that soft, dense texture you want in a blondie. You’ll usually find it in the gluten free baking section of most grocery stores.

You Might Also Like

• Gluten Free Salted Caramel Brownies
• Gluten Free Brownie Cheesecake Swirl
• Gluten Free Chocolate Chip Cookies
• Gluten Free Banana Bread
• Gluten Free Pumpkin Cheesecake Cups

Frequently Asked Questions

How do I know when the maple pecan blondies are done baking?

The edges should look golden brown and slightly pulled away from the sides of the pan. If you insert a toothpick into the center, it should come out with just a few moist crumbs on it, not wet batter.

These blondies firm up quite a bit as they cool, so don’t worry if they seem a little soft in the middle when you take them out. Overbaking them will make them dry and crumbly, so it’s better to pull them out slightly early than too late.