You are going to LOVE these gluten free maple pecan tahini blondies. They’re moist, fluffy, just sweet enough, and filled with crunchy pecans.
Maple and pecan go together like pumpkin and spice or apples and cinnamon. They’re classic fall ingredients, and when the temperature starts to drop, I am craving them all!
These maple pecan tahini blondies bring maple and pecan together into a match made in heaven. The blondies are moist, fluffy, and loaded with cozy fall flavors.
What’s a blondie?
A blondie is basically a “blonde” brownie, with no chocolate or cocoa mixed into the batter. While brownies are rich and chocolatey, blondies traditionally have a strong vanilla flavor.
Like brownies, blondies can have a cakey or fudgy texture, depending on the ingredients used. These maple pecan tahini blondies lean on the cakier side of texture, but in a good way. They’re super moist, similar to a coffee cake or sweet breakfast quick bread.
Ingredients in maple pecan tahini blondies
These blondies are made with simple, wholesome ingredients and not too much sugar. Here is everything you need to make them:
Tahini: This ground sesame seed paste is traditionally used in savory recipes (like hummus), but it’s a wonderful addition to baked goods. It’s nutty, toasty flavor adds a layer of complexity to these blondies, and balances out the sweet flavors perfectly.
Maple syrup adds sweetness and maple flavor to the recipe. Use real, pure maple syrup – not the fake stuff!
Eggs provide structure, stability, and moisture to this recipe. I have not tried a vegan version with flax eggs, but I believe it would yield similar results.
Almond flour: To make these blondies gluten free, we use almond flour. It has a slightly sweet, almond flavor, which is compliments the other flavors well.
Brown sugar: We just need 1/3 cup to add the perfect amount of sweetener with the maple syrup.
Ingredients for the maple glaze: maple syrup, powdered sugar, vanilla extract, water
How to make maple pecan tahini blondies
Mix together the wet ingredients (tahini, maple syrup, vanilla extract, and eggs) as well as the brown sugar.
In another bowl, combine the dry ingredients (almond flour, cinnamon, salt, and baking powder).
Pour the dry ingredients into the wet ingredients, and mix to combine.
Fold in the pecans.
Pour into a parchment paper lined baking sheet, and bake in the oven for about 25 minutes.
While to blondies bake, prepare the glaze.
Let the blondies cool enough to be handled, then transfer to a wire rack lined baking sheet and pour over the glaze.
Slice into 16 bars and enjoy!
Tips for making this recipe perfectly
Stir up tahini so it’s smooth, creamy, and easily drips off the spoon. With tahini, oil separation in natural. Before measuring out your tahini for this recipe, be sure to thoroughly stir up the jar to mix the oil back into the paste. This prevents the batter from becoming lumpy and hard.
Toast the pecans before adding them to the blondie mix. Toasting nuts takes just five easy minutes, and it really heightens the flavor and texture.
Don’t skip the glaze. The maple glaze totally elevates these maple pecan tahini blondies. It adds even more maple flavor and helps keep the blondies super moist.