1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, combine the melted butter and brown sugar. Stir until well mixed.
3. Add the maple syrup, eggs, and vanilla extract to the butter-sugar mixture. Beat until smooth and combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this will make the blondies dense.
6. Fold in the chopped pecans, reserving a few for sprinkling on top.
7. Spread the batter evenly into the prepared baking pan. Sprinkle the reserved pecans over the top.
8. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the blondies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and transfer to a wire rack to cool completely before cutting into squares.

One of the tips I’ve learned from years of baking with my abuela is to always trust your senses. If the kitchen smells irresistible and the edges are perfectly golden, it’s time to take them out of the oven!