Maple Pecan Blondie Torte with Maple Cream Cheese Frosting

The richest and chewiest brown sugar maple pecan blondies, layered with maple cream cheese frosting!
Course Dessert - torte
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 10 -12 servings
Author Sarah @ The Gold Lining Girl


For blondies:

  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 c. packed brown sugar
  • 3/4 c. unsalted butter melted and cooled
  • 2 large eggs
  • 2 tsp. maple extract
  • 1 c. chopped pecans

For frosting:

  • 1 - 8 oz. package reduced-fat cream cheese softened
  • 1/2 c. butter softened
  • 4 c. powdered sugar
  • 1 tsp. vanilla
  • 2 tsp. maple extract
  • 2-3 tbsp. milk
  • 1/3 c. praline pecans optional garnish


For blondies:

  1. In a large bowl, whisk together flour, baking powder, and salt.
  2. In a medium bowl, whisk together brown sugar, butter, eggs, and maple extract.
  3. Fold the wet ingredients into the dry ingredients, mixing until just combined.
  4. Fold in the pecans being careful not to overmix. The mixture will be quite thick.
  5. Line a 9x13-inch pan with several sheets of foil, allowing it to overhang the edges. Spray with cooking spray.
  6. Spread batter evenly into the bottom of the pan.
  7. Bake at 350 degrees for 22-25 minutes, or until edges are golden brown, the top is shiny and crackled, and a toothpick inserted near the center comes out clean.
  8. Cool completely in pan on a wire rack.
  9. Carefully lift the blondies out of the pan with the foil edges.

For frosting:

  1. In a large mixing bowl, beat cream cheese and butter until fluffy.
  2. Add powdered sugar and extracts, beating until combined.
  3. Add 1 tbsp. milk, and beat until combined, adding more milk as needed to achieve desired consistency.
  4. Beat for 3-4 minutes, or until light and fluffy.

To assemble:

  1. To assemble torte, cut the tray of blondies horizontally into 3 large pieces. They will each be approximately 9x4 inches.
  2. On a serving platter, carefully lift out and place one of the brownie pieces.
  3. Spread about 1 c. frosting onto the blondie layer.
  4. Carefully top with a second layer of blondie, and second layer of frosting. Repeat for third layer.
  5. Refrigerate for about 2 hours to firm the torte before slicing and serving.
  6. Garnish with praline pecans, if desired. DEVOUR.

Recipe Notes

I had leftover brown butter icing from making another recipe, so I drizzled a little on top. To find that recipe, see here:
I find maple extract easily at Walmart, it's the Watkins brand. It can also be found on Amazon.