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Ultimate Maple Pecan Blondies with Brown Butter Glaze

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These maple pecan blondies are chewy around the edges, soft and fudgy in the center, with a crackly top. Brown butter and real maple syrup create a deep, nutty sweetness, topped with a glossy brown butter glaze.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (60ml) pure maple syrup
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup (100g) pecans, roughly chopped
  • 3 tablespoons (42g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup (for glaze)
  • 1 to 2 tablespoons (15-30ml) milk or heavy cream (for glaze)
  • Pinch of salt (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment.
  2. Spread chopped pecans on a baking sheet and toast for 5-7 minutes, shaking halfway, until fragrant and slightly darker. Set aside to cool.
  3. In a medium saucepan over medium heat, melt ½ cup (113g) unsalted butter. Stir frequently until it foams, then crackles, and finally turns golden brown with a nutty aroma (about 4-5 minutes). Immediately remove from heat and pour into a large mixing bowl. Let cool for 5 minutes.
  4. Add brown sugar and ¼ cup maple syrup to the cooled butter. Whisk until smooth and glossy, about 30 seconds.
  5. Add room temperature egg and vanilla extract. Whisk vigorously for about 1 minute until the mixture is thick and slightly lighter in color.
  6. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet mixture in two additions, folding gently with a spatula until just combined. Do not overmix.
  7. Fold in toasted pecans, reserving a handful for the top if desired.
  8. Pour batter into prepared pan and spread evenly. Sprinkle reserved pecans on top if using. Bake for 22-25 minutes, until edges are golden and center is slightly underdone (toothpick inserted in center comes out with moist crumbs). Cool completely in the pan on a wire rack, about 1 hour.
  9. For the glaze: In a small saucepan, melt 3 tablespoons (42g) butter over medium heat. Brown as before, then remove from heat. Whisk in powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk or cream until smooth. Add more liquid if too thick, or more powdered sugar if too thin. Let cool 2-3 minutes.
  10. Pour glaze over cooled blondies and spread gently. Let set for at least 15 minutes before slicing. For clean cuts, use a sharp knife wiped clean between slices.

Notes

Don’t walk away from the browning butter; it burns quickly. Use room temperature egg to avoid seizing the butter. Whisk egg and sugar thoroughly for a crackly top. Cool completely before glazing to prevent sogginess. Toast pecans for best flavor.

Nutrition

Keywords: maple pecan blondies, brown butter blondies, maple blondies, pecan blondies, easy blondie recipe, fall dessert, bar cookies

Find it online: https://milaspoon.com/ultimate-maple-pecan-blondies-with-brown-butter-glaze/