Chewy brown butter blondies flavored with real maple syrup and filled with crunchy toasted pecans. The perfect treat for fall or any time you have a maple craving.
Prep Time1 hourhr20 minutesmins
Cook Time30 minutesmins
Cooling Time1 hourhr
Total Time2 hourshrs50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Blonde brownies, Blondies, Brown Butter Maple Pecan Blondies, Maple Blondies, Maple Pecan Blondies, Pecan Blondies
Servings: 9blondies
Equipment
1 8x8 or 9x9 square cake pan
parchment paper
Ingredients
3/4cbutter
1 1/2call-purpose flour
1/2tspsalt
1/2tspbaking powder
1large egg
1cbrown sugar
2tspvanilla extract
1tspmaple extract
3Tmaple syrup*
1/2ctoasted pecans
For Topping
1/2ctoasted pecans
Instructions
Brown your butter (see my post on brown butter for instructions). Pour into a bowl and set aside. Allow to cool, but not harden (about 1 hour). You can pop it in the fridge to cool faster, but keep an eye on it – you still want it in liquid form.
Preheat oven to 350°F
Grease an 8x8 or 9x9 square cake pan. Then, to make it easier to remove the blondies from the pan, line with parchment paper, allowing the paper to hang over two edges of the pan. Lightly grease the parchment.
In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat the egg for 1 minute at medium speed.
Add brown sugar and continue beating until light-colored and creamy-looking, 2-3 minutes. Scrape bowl as needed.
Add cooled brown butter, vanilla, maple extract, and maple syrup. Beat until well-combined and creamy, scraping bowl as needed, about 1-2 minutes.
Add flour mixture and mix until just combined. Fold in 1/2 c toasted pecans.
Spread dough evenly into the prepared pan. Sprinkle top with additional 1/2 c toasted pecans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
Using the parchment paper, pull blondies out of the pan. Cut and enjoy! Store leftovers in an airtight container at room temperature for 3-4 days. Or freeze for up to a month.