Print

Cozy Maple Pecan Blondies

maple pecan blondies - featured image
Print Recipe

Glossy and slightly crackled on top, these soft, dense blondies feature a chewy crumb contrasted with toasted pecans and a sticky, nutty brown butter maple glaze for an irresistible bite.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1/2 cup (120ml) pure maple syrup
  • 3/4 cup (150g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120g) chopped pecans, toasted
  • For the brown butter glaze:
  • 1/4 cup (57g) unsalted butter, browned
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir frequently as it foams and then starts to brown, about 6-8 minutes, until deep amber with a nutty aroma. Remove from heat and pour into a large mixing bowl to cool slightly.
  2. Mix wet ingredients: Whisk in 1/2 cup (120ml) pure maple syrup and 3/4 cup (150g) light brown sugar into the browned butter until smooth. Add 2 room temperature large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, sift together 1 3/4 cups (220g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  4. Fold dry into wet: Gradually add the flour mixture to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
  5. Add pecans: Fold in 1 cup (120g) toasted chopped pecans evenly.
  6. Prepare the pan: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the paper.
  7. Bake: Pour batter into the pan, smooth the top, and bake at 350°F (175°C) for 25-28 minutes until edges are golden and set, center slightly soft but not jiggly.
  8. Cool: Let blondies cool in the pan on a wire rack for at least 20 minutes before glazing.
  9. Make the brown butter glaze: Brown 1/4 cup (57g) unsalted butter in a small saucepan over medium heat. Remove from heat and whisk in 1 cup (120g) sifted powdered sugar, 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. Thin with 1-2 teaspoons milk if needed.
  10. Glaze the blondies: Pour glaze evenly over cooled blondies and spread gently. Allow glaze to set for about 15 minutes.
  11. Serve: Use parchment overhang to lift blondies out of pan. Slice into 16 squares and enjoy.

Notes

Toast pecans for 5-7 minutes at 350°F for best flavor and crunch. Avoid overmixing batter to keep blondies tender. Cool blondies completely before glazing to prevent glaze from melting. Thin glaze with milk if too thick. Use high-quality pure maple syrup for best flavor. Variations include nut-free, vegan, gluten-free, and extra indulgence with white chocolate.

Nutrition

Keywords: maple pecan blondies, brown butter glaze, easy blondies recipe, chewy blondies, maple syrup dessert, pecan dessert, cozy dessert

Find it online: https://yumnode.com/cozy-maple-pecan-blondies-recipe-easy-brown-butter-glaze-tutorial/