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Crispy Brown Butter Maple Pecan Blondies

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These blondies feature a deep, nutty flavor from brown butter combined with the natural sweetness of maple syrup and the crunch of toasted pecans. Perfect for quick, easy homemade desserts that impress.

Ingredients

Scale
  • 1 cup (2 sticks, 227 g) unsalted butter, browned
  • 3/4 cup (180 ml) pure maple syrup
  • 1/2 cup (packed, 100 g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (120 g) pecans, toasted and chopped

Instructions

  1. Brown the butter: Place 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then watch closely as it foams and changes to a golden brown with a nutty aroma (about 5-7 minutes). Remove from heat immediately once browned to avoid burning.
  2. Mix wet ingredients: In a large bowl, whisk together the browned butter, 3/4 cup pure maple syrup, and 1/2 cup packed brown sugar. Add 2 large eggs one at a time, whisking until fully incorporated. Stir in 1 teaspoon vanilla extract.
  3. Combine dry ingredients: In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  4. Toast and chop pecans: Spread 1 cup pecans on a baking sheet and toast in the oven at 350°F (175°C) for 8-10 minutes until fragrant. Cool slightly, then chop coarsely.
  5. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain. Gently fold in the toasted pecans, reserving a handful for sprinkling on top.
  6. Prepare pan and bake: Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang. Pour the batter evenly into the pan and smooth the top. Sprinkle reserved pecans over the surface. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw batter.
  7. Cool: Let the blondies cool completely in the pan on a wire rack to help edges crisp up. Use the parchment overhang to lift them out before slicing into squares.

Notes

Use a light-colored pan to watch butter brown easily. Remove butter from heat immediately when nutty aroma appears to avoid burning. Toast pecans to enhance flavor and crunch. Check blondies starting at 25 minutes to avoid overbaking. For gluten-free, substitute almond flour and reduce slightly. For vegan, use dairy-free butter and flax eggs but texture will differ.

Nutrition

Keywords: brown butter blondies, maple pecan blondies, easy dessert, toasted nuts, homemade blondies, quick blondie recipe

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