Brown butter pecan blondies combine the deep nutty flavor of browned butter with crunchy toasted pecans and a subtle sweetness from maple syrup.
These blondies are moist, chewy, and perfect for serving as a dessert or a sweet snack.
Using browned butter enhances the flavor significantly while toasted pecans add great texture and aroma.
Why You’ll Love This Recipe
- Browning the butter develops a rich, nutty flavor that elevates the blondies beyond basic recipes.
- Maple syrup adds a natural sweetness and complements the toasted pecans beautifully.
- Toasting pecans deepens their flavor and adds a satisfying crunch.
- The recipe balances chewy texture with a tender crumb for a classic blondie experience.
Brown Butter Maple Pecan Blondies
Indulge in rich brown butter maple pecan blondies with toasted pecans and a hint of maple syrup for a perfect balance of nutty and sweet flavors.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 16
- Yield
- 16 blondies
Ingredients
- 1 cup (227g) unsalted butter
- 2 cups (400g) packed light brown sugar
- 2 large eggs
- 1 tablespoon pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (120g) toasted pecans, chopped
Instructions
- Prepare the Brown Butter In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- Mix Wet Ingredients In a large bowl, whisk together the browned butter and brown sugar until smooth. Whisk in eggs one at a time, then stir in maple syrup and vanilla extract.
- Combine Dry Ingredients In a separate bowl, sift together the flour, baking powder, and salt.
- Make the Batter Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Fold in the chopped toasted pecans.
- Bake the Blondies Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it. Pour the batter evenly into the pan. Bake until golden brown and a toothpick inserted near the center comes out with a few moist crumbs, about 22-25 minutes.
- Cool and Serve Allow the blondies to cool completely in the pan on a wire rack before cutting into squares to ensure clean edges and proper texture.
Helpful Tips
- Do not burn the butter when browning; remove it from heat as soon as it turns golden and smells nutty.
- Toast pecans in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, about 3-5 minutes.
- Fully cool blondies before slicing to prevent crumbling.
- For a variation, add a handful of chocolate chips or a sprinkle of flaky sea salt on top before baking.
Storage and Make-Ahead
Store blondies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate up to 7 days or freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use walnuts instead of pecans?
Yes, walnuts will work well as a substitute for pecans and provide a similar texture and flavor.
Can these blondies be made gluten-free?
To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum.
How can I tell when brown butter is ready?
Brown butter is ready when it turns a light golden-brown color and releases a nutty aroma. Be sure to watch closely to avoid burning.
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