Print

Flavorful Maple Pecan Blondies

maple pecan blondies - featured image
Print Recipe

These maple pecan blondies feature rich brown butter and real maple syrup for a cozy, nutty, and subtly sweet dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 1 cup (200 g) packed light brown sugar
  • 1/4 cup (60 ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 1/2 cups (190 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120 g) chopped pecans, toasted

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts, foams, and then starts to brown. Look for a golden color with brown flecks and a nutty aroma, about 5-7 minutes. Remove from heat and pour into a mixing bowl to cool slightly (about 5 minutes).
  2. Mix sugars and maple syrup: Add 1 cup packed light brown sugar and 1/4 cup pure maple syrup to the browned butter. Whisk until smooth and combined.
  3. Add eggs and vanilla: Crack in 2 large eggs and 1 teaspoon vanilla extract. Whisk vigorously until the batter is uniform and slightly fluffy, about 1-2 minutes.
  4. Combine dry ingredients: In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Fold dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just incorporated.
  6. Fold in pecans: Stir in 1 cup chopped pecans evenly. Optionally, toast pecans lightly in a dry skillet for 3-4 minutes before adding.
  7. Bake: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper. Spread batter evenly in the pan. Bake for 25-30 minutes or until edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool and slice: Let blondies cool in the pan for at least 20 minutes, then lift out using parchment overhang. Cut into 16 squares once completely cooled.

Notes

Use a light-colored pan to watch butter browning closely to avoid burning. Do not overmix flour to keep blondies tender. Let blondies rest overnight for deeper flavor and firmer texture. Tent with foil if edges brown too fast. For gluten-free, substitute almond flour but expect denser texture. For dairy-free, use browned coconut oil carefully. Store in airtight container up to 3 days or freeze up to 2 months.

Nutrition

Keywords: maple pecan blondies, brown butter blondies, easy dessert, maple syrup dessert, pecan dessert, quick blondies, homemade blondies

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