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Best Brown Butter Maple Pecan Blondies Recipe

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These brown butter maple pecan blondies are dense, chewy, and packed with nutty depth from browned butter and toasted pecans. Perfect for gatherings, they come together in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) pure maple syrup
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120g) pecans, roughly chopped and toasted
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 3 tablespoons pure maple syrup (for glaze)
  • 1–2 tablespoons milk or cream (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Pour onto a plate to cool.
  3. In a medium saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter foams, subsides, and brown specks form (5-7 minutes). Remove from heat and pour into a large mixing bowl.
  4. Let brown butter cool for 5 minutes. Add brown sugar and maple syrup; whisk until smooth and glossy.
  5. Add eggs one at a time, whisking well after each. Add vanilla and whisk until smooth and slightly thickened.
  6. In a separate bowl, whisk together flour, baking powder, and salt. Add to wet mixture and fold gently with a rubber spatula until just combined (a few streaks of flour remain).
  7. Fold in toasted pecans until evenly distributed. Batter will be thick and sticky.
  8. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes, until edges are golden and a toothpick inserted in center comes out with moist crumbs. For fudgier blondies, bake 20 minutes; for cakier, 25 minutes.
  9. Cool in pan on a wire rack for at least 30 minutes. Use parchment to lift blondies out, then transfer to a cutting board.
  10. For glaze: whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled blondies and sprinkle with a pinch of flaky salt if desired.

Notes

Don’t rush the brown butter—watch for nutty aroma and brown specks. Measure flour correctly by spooning and leveling. Let eggs come to room temperature. Toast pecans separately for crunch. Start checking blondies at 18 minutes to avoid overbaking.

Nutrition

Keywords: brown butter, maple, pecan, blondies, dessert, easy, crowd-pleaser

Find it online: https://jollyfork.com/best-brown-butter-maple-pecan-blondies-recipe/