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Cozy Brown Butter Maple Pecan Blondies

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These Cozy Brown Butter Maple Pecan Blondies are the perfect fall dessert—chewy, buttery, and packed with nutty brown butter flavor, sweet maple syrup, and crunchy toasted pecans. An easy, one-bowl recipe that comes together in about 35 minutes and is sure to become a new favorite.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • ¾ cup (150g) packed brown sugar (light or dark)
  • ¼ cup (60ml) real maple syrup (Grade A dark amber preferred)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup (85g) pecans, chopped and toasted
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Toast the pecans: Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant and slightly darker. Set aside to cool.
  3. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Melt the butter, then continue cooking, swirling occasionally, until it foams, subsides, and turns a deep amber color with brown specks (about 5-7 minutes). Remove from heat immediately and pour into a medium mixing bowl. Let cool for 5 minutes.
  4. Mix wet ingredients: Add packed brown sugar and maple syrup to the cooled brown butter. Whisk until thick and glossy. Add room-temperature egg and vanilla extract, whisk vigorously until smooth and slightly lighter in color (about 30 seconds).
  5. Combine dry ingredients: In a small bowl, whisk together flour, baking powder, and salt until no lumps remain.
  6. Fold dry into wet: Add flour mixture to butter mixture. Use a rubber spatula to fold gently until just combined (a few streaks of flour are okay). Fold in toasted pecans, reserving a small handful for topping.
  7. Transfer to pan: Pour batter into prepared pan and spread evenly. Sprinkle reserved pecans on top, plus a pinch of flaky sea salt if desired.
  8. Bake: Place pan in preheated oven and bake for 20-25 minutes. Edges should be golden brown and set, center should still look slightly soft. A toothpick inserted in center should come out with a few moist crumbs.
  9. Cool: Let blondies cool in pan on a wire rack for at least 15 minutes. Use parchment overhang to lift out and transfer to rack to cool completely. For cleaner squares, chill 30 minutes before cutting.

Notes

Don’t rush the brown butter—watch for amber color and nutty aroma. Use room temperature egg to prevent lumpy batter. Underbake slightly for chewy texture; blondies continue cooking as they cool. Toast pecans for best flavor. For cleaner squares, chill 30 minutes before cutting. Blondies taste even better the next day.

Nutrition

Keywords: brown butter blondies, maple pecan blondies, easy blondie recipe, fall dessert, chewy blondies, one-bowl blondies

Find it online: https://twinkletaste.com/cozy-brown-butter-maple-pecan-blondies-best-easy-recipe/