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Perfect Maple Pecan Blondies with Sea Salt

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These maple pecan blondies are fudgy in the middle, chewy at the edges, with a signature crackly top. Topped with flaky sea salt, they’re the perfect balance of sweet and salty.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • ¾ cup (150g) light brown sugar, packed
  • ¼ cup (60ml) pure maple syrup
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (110g) pecans, chopped and toasted
  • ½ teaspoon flaky sea salt (for topping)
  • ¼ cup extra toasted pecans, roughly chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Toast the pecans: Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Set aside to cool.
  3. Brown the butter: In a medium saucepan over medium heat, melt the butter, stirring constantly. Cook until it turns golden-amber and smells nutty, about 5-7 minutes. Pour into a large mixing bowl immediately and let cool for 5 minutes.
  4. Mix the wet ingredients: Add brown sugar and maple syrup to the warm browned butter. Whisk until smooth. Let cool 2-3 minutes, then add egg and vanilla extract. Whisk vigorously until thick, glossy, and smooth (about 30 seconds).
  5. Add the dry ingredients: Sprinkle flour, baking powder, and salt over the wet mixture. Fold gently with a rubber spatula until just combined. Fold in toasted pecans, reserving a handful for the top if desired.
  6. Transfer to the pan: Pour batter into prepared pan and spread evenly. Sprinkle reserved pecans on top if using.
  7. Bake: Place pan on middle rack and bake for 22-25 minutes. Edges should be golden brown; center will look slightly underdone. A toothpick inserted in center should come out with moist crumbs.
  8. Add sea salt: As soon as blondies come out of the oven, sprinkle flaky sea salt evenly over the top. Let cool in pan on a wire rack for at least 20 minutes, then lift out using parchment handles and cool completely (about 1 hour) before cutting.

Notes

Browning the butter is key for nutty flavor. Let blondies cool completely before cutting for clean edges. Store in an airtight container at room temperature for up to 5 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: maple pecan blondies, maple blondies, pecan blondies, blondies with sea salt, easy blondie recipe, fall dessert, maple syrup dessert

Find it online: https://twinkletaste.com/perfect-maple-pecan-blondies-with-sea-salt/