Go Back
- 1 cup unsalted butter (for browning) - 1 1/2 cups brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup pecans, roughly chopped - 1/2 cup pure maple syrup You can swap butter for coconut oil or ghee. These options work well in baking. If you want to cut sugar, try coconut sugar or honey. Both can add a nice flavor. For nuts, feel free to use walnuts or almonds instead of pecans. They give a different taste but still fit well in this recipe. Adjust these ingredients based on your needs or what you have at home. The blondies will still turn out tasty! 1. Prepping the oven and baking pan Start by preheating your oven to 350°F (175°C). While it heats, grab a 9x13 inch baking pan. Grease it well or line it with parchment paper. This makes it easy to lift out the blondies later. 2. Melting and browning the butter Take 1 cup of unsalted butter and place it in a medium saucepan over medium heat. Melt the butter slowly. Keep stirring as it cooks. After about 5 to 7 minutes, it will turn golden brown and smell nutty. Be careful not to let it burn. Once ready, remove it from the heat and let it cool for a few minutes. 3. Combining sugars and adding brown butter In a large bowl, mix 1 1/2 cups of packed brown sugar and 1/2 cup of granulated sugar. Pour in the warm brown butter. Stir well until the sugars blend with the butter. 4. Incorporating eggs and vanilla extract Add 2 large eggs, one at a time. Mix well after each egg. Then, stir in 2 teaspoons of vanilla extract until everything is smooth. 5. Mixing dry ingredients and adding to wet mixture In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add this dry mix to the wet mixture. Stir until just combined. Do not overmix, as this can make your blondies tough. 6. Folding in nuts and maple syrup Gently fold in 1 cup of roughly chopped pecans and 1/2 cup of pure maple syrup. This adds great flavor and texture to your blondies. 7. Pouring and spreading the batter Now, pour the blondie batter into the prepared pan. Use a spatula to spread it out evenly. 8. Baking times and checking for doneness Place the pan in the oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs, not wet batter. After baking, let the blondies cool in the pan for at least 10 minutes before transferring them to a wire rack. To brown butter, heat it in a medium saucepan over medium heat. Stir it often. Watch for the color to change to a golden brown. The smell should be nutty and sweet. This process takes about 5-7 minutes. If it smells burned, start over. Keep your focus here; brown butter adds a rich flavor to your blondies. Mixing too much can ruin your blondies. Stir just until the flour blends in. Overmixing makes them tough. Also, check your oven temperature. An oven that is too hot can burn the edges. A thermometer helps ensure it's at 350°F. This keeps your blondies soft and chewy. For a beautiful presentation, cut your blondies into squares. Dust the tops with powdered sugar. This adds a nice touch. You can also serve them warm with vanilla ice cream. The cold ice cream pairs well with the warm, sweet blondies. Top with a drizzle of maple syrup for extra flavor. Enjoy these treats with friends or family! {{image_2}} You can change the nuts in these blondies. Instead of pecans, try walnuts or almonds. Both will add a nice crunch. You can also add chocolate chips or butterscotch chips. These will melt and create pockets of sweetness. Mix in about a cup of your choice for a fun twist. If you want gluten-free blondies, swap the all-purpose flour for a gluten-free mix. Many brands work well in baking. For a vegan version, use a plant-based butter and flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. You can play with flavors based on the season. In the fall, try adding pumpkin spice to the batter. Just a teaspoon will make a big difference. You can also use seasonal nuts or fruits, like chopped apples in the fall. They will add flavor and moisture to your blondies. To keep your blondies fresh, store them in an airtight container. This will help keep them moist and tasty. If you live in a warm place, put them in the fridge. At room temperature, they last about 3 to 4 days. If you keep them in the fridge, they can last up to a week. Just make sure to let them warm up a bit before eating. You can freeze blondies to enjoy later. To freeze them, first, let them cool completely. Then, cut them into squares. Wrap each piece in plastic wrap, and then put them in a freezer bag. Make sure to remove as much air as possible. They stay good in the freezer for about 2 to 3 months. When you're ready to eat, take them out and let them thaw in the fridge overnight. For a warm treat, pop them in the oven at 350°F for a few minutes. This will make them soft and gooey again. Enjoy! What makes these blondies different from brownies? Blondies are sweeter and softer than brownies. They use brown sugar, which gives them a rich flavor. Brownies have cocoa powder and are often more chocolatey. Blondies focus on flavors like butter and maple. They are chewy and have a light, golden color. Can I use margarine instead of butter? You can use margarine, but it changes the taste. Butter adds a rich, nutty flavor. Margarine may make them less tasty. If you have to use margarine, choose a stick form. It will work better than the spreadable kind. How can I tell when blondies are done baking? Check the edges first. They should pull away from the pan. Insert a toothpick in the middle. If it comes out with a few moist crumbs, they are ready. If it has wet batter, bake them a bit longer. What if my batter is too thick? If your batter feels too thick, add a splash of milk. This helps loosen it up. Mix it in slowly, so it doesn’t become too runny. A thick batter is fine, but it should spread easily in the pan. Can I make these blondies in smaller or larger batches? Yes, you can adjust the recipe size. For smaller batches, cut the ingredients in half. For larger batches, double them. Just keep the baking time similar. You may need to check for doneness a bit sooner or later. What should I do if I have leftover ingredients? Store leftover ingredients properly. Keep nuts and flour in airtight containers. You can save brown sugar in a cool place. Use leftovers in your next batch of baked goods or other recipes. In this post, I outlined how to make delicious brown butter maple pecan blondies. You learned the best ingredients and alternatives, along with step-by-step instructions. I shared tips to perfect your baking and avoid common mistakes. You also discovered ways to store and freeze your blondies for later enjoyment. These blondies are versatile and easy to make. Experiment with different flavors to find your favorite. Enjoy baking these treats, and let your creativity shine!

Brown Butter Maple Pecan Blondies

Indulge in the rich flavors of these Brown Butter Maple Pecan Blondies that will delight your taste buds! With a golden brown butter base, sweet maple syrup, and crunchy pecans, these blondies are the perfect sweet treat for any occasion. Follow our easy step-by-step recipe to create a batch that will impress your friends and family. Click through now to explore the full recipe and start baking deliciousness today!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter (for browning)

1 1/2 cups brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup pecans, roughly chopped

1/2 cup pure maple syrup

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan, or line it with parchment paper for easy removal.

    In a medium saucepan over medium heat, melt the butter. Continue to cook it, stirring frequently, until it turns golden brown and begins to smell nutty (about 5-7 minutes). Be careful not to burn it. Remove from heat and let it cool slightly.

      In a large bowl, combine the brown sugar and granulated sugar. Pour in the brown butter while it’s still warm (not hot) and mix well until combined.

        Add in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

          In another bowl, whisk together the flour, baking powder, baking soda, and salt.

            Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

              Fold in the chopped pecans and maple syrup until incorporated, ensuring an even distribution in the batter.

                Pour the batter into the prepared pan, spreading it out evenly.

                  Bake in the preheated oven for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

                    Allow the blondies to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12-15 blondies

                        - Presentation Tips: Cut into squares and dust the tops with powdered sugar for an elegant touch, or serve warm with a scoop of vanilla ice cream on top. Enjoy!