Description
These maple pecan blondies with brown butter glaze are dense, fudgy, and loaded with toasted pecans. The brown butter adds depth, and the maple syrup shines through in every bite.
Ingredients
- Unsalted butter, ½ cup (113g)
- Light brown sugar, 1 cup (200g), packed
- Pure maple syrup, ¼ cup (60ml)
- Large egg, 1, at room temperature
- Vanilla extract, 1 teaspoon
- All-purpose flour, 1 cup (120g)
- Baking powder, ½ teaspoon
- Salt, ½ teaspoon
- Pecans, 1 cup (100g), chopped and toasted
- Unsalted butter, 3 tablespoons (42g) (for glaze)
- Powdered sugar, 1 cup (120g), sifted (for glaze)
- Pure maple syrup, 2 tablespoons (30ml) (for glaze)
- Milk or heavy cream, 1–2 tablespoons (15–30ml) (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line your 8×8 pan with parchment paper, leaving an overhang on two opposite sides.
- Brown the butter: Place ½ cup butter in a light-colored saucepan over medium heat. Stir occasionally. After about 5-7 minutes, when the butter turns golden brown and smells nutty, remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
- Combine wet ingredients: In a large mixing bowl, whisk together the warm brown butter, packed brown sugar, and maple syrup until smooth. Add the egg and vanilla, then whisk vigorously for about 30 seconds until glossy and slightly thickened.
- Add dry ingredients: In a separate small bowl, whisk together the flour, baking powder, and salt. Add to the wet mixture and fold gently with a rubber spatula until just combined.
- Fold in the pecans: Gently fold in the toasted, chopped pecans until evenly distributed.
- Bake: Spread the batter evenly in the prepared pan. Bake for 22-26 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely: Place the pan on a cooling rack and let the blondies cool completely before glazing (about 1 hour).
- Make the glaze: While the blondies cool, brown the remaining 3 tablespoons of butter in the same saucepan. Let cool for 5 minutes, then whisk in the sifted powdered sugar, maple syrup, and 1 tablespoon of milk or cream. Add more liquid 1 teaspoon at a time until thick but pourable. Stir in a pinch of salt.
- Glaze and set: Pour the glaze over the cooled blondies and spread evenly. Let set for at least 30 minutes before slicing.
- Slice and serve: Use the parchment overhang to lift the whole block out of the pan. Slice into 9 or 16 squares.
Notes
Don’t rush the brown butter; it should be golden brown with visible specks. Use room temperature eggs to prevent seizing. Toast pecans for best flavor. Check for doneness early to avoid overbaking. Let glaze set fully before cutting.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (based on
- Calories: 245
- Sugar: 21
- Sodium: 120
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
Keywords: maple pecan blondies, brown butter glaze, fall dessert, easy blondie recipe, one bowl blondies