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Brown Butter Maple Pecan Blondies

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Delicious blondies with a perfect balance of chewy center and crisp edges, featuring nutty browned butter, sweet maple syrup, and toasted pecans.

Ingredients

Scale
  • 1 cup (225g) unsalted butter
  • ⅓ cup (80ml) pure maple syrup
  • ½ cup (100g) light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking powder
  • ⅓ tsp salt
  • 1 cup (120g) toasted chopped pecans
  • Optional: pinch of cinnamon or nutmeg
  • Optional: ½ cup (90g) white chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (225g) of unsalted butter in a medium saucepan over medium heat. Stir constantly with a rubber spatula. After about 5–7 minutes, the butter will foam and then start to turn golden brown with a nutty aroma. Remove from heat immediately and transfer to a heatproof bowl to cool for 5 minutes.
  2. Mix sugars and maple syrup: Add ½ cup (100g) light brown sugar, ¼ cup (50g) granulated sugar, and ⅓ cup (80ml) pure maple syrup to the browned butter. Whisk until combined and slightly cooled but still pourable (about 2–3 minutes).
  3. Add eggs and vanilla: Beat in 2 large room-temperature eggs, one at a time, then stir in 1 teaspoon pure vanilla extract until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, sift together 1 ½ cups (190g) all-purpose flour, ½ teaspoon baking powder, and ⅓ teaspoon salt. Add cinnamon or nutmeg if using.
  5. Fold dry into wet: Gradually add the dry mix to the wet ingredients. Fold gently with a spatula until just combined; do not overmix.
  6. Add pecans: Fold in 1 cup (120g) toasted chopped pecans and white chocolate chips if using.
  7. Prepare the pan: Line an 8×8 inch (20×20 cm) baking pan with parchment paper, letting the sides hang over for easy removal. Pour the batter in and spread evenly.
  8. Bake: Place in a preheated oven at 350°F (175°C) for 22–26 minutes. Start checking at 22 minutes by inserting a toothpick near the center; it should come out with a few moist crumbs but not wet batter. Edges should be golden and crisp.
  9. Cool and slice: Let cool in the pan for at least 20 minutes before lifting out with the parchment paper. Cut into squares with a sharp knife, wiping the knife between slices for clean cuts.

Notes

Use a light-colored pan for browning butter to monitor color changes. Toast pecans in a dry skillet over medium heat for about 5 minutes for best flavor. Avoid overmixing batter to keep blondies tender. Use an oven thermometer if your oven temperature fluctuates. Let blondies cool completely before slicing for clean edges. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter blondies, maple pecan blondies, crispy edges blondies, chewy blondies, easy blondie recipe, toasted pecans, maple syrup dessert

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