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Easy Brown Butter Maple Pecan Blondies Recipe

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These brown butter maple pecan blondies are chewy on the edges, soft in the middle, and studded with crunchy toasted pecans. They’re simple enough for a weekday baking session but impressive enough for holiday gatherings.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (60ml) real maple syrup (Grade A dark amber)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup (100g) chopped pecans, toasted
  • Flaky sea salt, for sprinkling (optional)
  • ½ cup white chocolate chips (optional)
  • ½ teaspoon cinnamon (optional)

Instructions

  1. Brown the butter: Place the butter in a small saucepan over medium heat. Stir frequently. After about 5-7 minutes, the butter will foam, then subside, and golden brown specks will form at the bottom. The butter will smell nutty. Immediately remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: To the cooled brown butter, add the packed brown sugar and maple syrup. Whisk until smooth and glossy. Add the room-temperature egg and vanilla extract, then whisk vigorously for about 30 seconds until pale and slightly thickened.
  3. Combine the dry ingredients: In a separate small bowl, whisk together the flour, baking powder, and salt. Add to the wet mixture and fold gently with a spatula until just combined. A few streaks of flour are fine.
  4. Fold in the pecans: Reserve about ¼ cup of the toasted pecans for the top. Gently fold the remaining ¾ cup into the batter.
  5. Bake: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Spread the batter evenly into the pan. Sprinkle reserved pecans on top, pressing them in gently. Bake for 22-26 minutes, until edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool and slice: Place the pan on a cooling rack and let cool completely in the pan (about 1 hour). Use the parchment overhang to lift the block onto a cutting board. Slice into 9 or 16 squares. If using flaky sea salt, sprinkle on right after baking while the top is still warm.

Notes

Don’t skip toasting the pecans. Watch the butter carefully when browning—it can go from perfect to burnt in seconds. Use room temperature egg for best results. Don’t overmix the batter. Let blondies cool completely before slicing for clean cuts. These taste even better the next day as flavors meld. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter like Miyoko’s or Country Crock Plant Butter.

Nutrition

Keywords: brown butter blondies, maple pecan blondies, easy blondie recipe, fall dessert, pecan bars, one-bowl blondies

Find it online: https://rowanrecipes.com/easy-brown-butter-maple-pecan-blondies-recipe/