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Flavorful Maple Pecan Blondies with Brown Butter Glaze

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These maple pecan blondies are chewy and tender with a subtle maple flavor and crunchy toasted pecans, topped with a distinctive nutty brown butter glaze that adds depth and a silky finish.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, divided (¾ cup for batter, ¼ cup for glaze)
  • 1 cup (200g) packed brown sugar
  • ⅓ cup (80ml) pure maple syrup
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1½ cups (190g) all-purpose flour (or almond flour for gluten-free)
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (120g) chopped toasted pecans
  • ½ cup (60g) powdered sugar (for glaze)
  • 2 tbsp (30ml) heavy cream (or coconut cream for dairy-free glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Toast pecans on a baking sheet in the oven for 5–7 minutes until fragrant and lightly browned. Let cool.
  3. In a medium saucepan, melt ¾ cup (170g) unsalted butter over medium heat. Stir frequently as it foams and milk solids brown. When golden brown and nutty smelling (about 5–6 minutes), remove from heat and pour into a heat-safe bowl.
  4. Add brown sugar to the browned butter and whisk until smooth. Stir in maple syrup and vanilla extract. Let cool slightly.
  5. Whisk in eggs one at a time until fully incorporated and batter is glossy and thick.
  6. In a separate bowl, sift together flour, baking powder, and salt.
  7. Gradually fold dry ingredients into wet ingredients gently until just combined. Do not overmix.
  8. Fold in toasted pecans evenly.
  9. Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes until edges are golden and a toothpick inserted comes out with a few moist crumbs.
  10. Cool blondies in pan on a wire rack for at least 20 minutes.
  11. For the glaze, melt remaining ¼ cup (57g) butter in a small saucepan over medium-low heat until browned (3–4 minutes). Remove from heat and whisk in powdered sugar and heavy cream until smooth and pourable but thick enough to coat a spoon.
  12. Drizzle glaze evenly over cooled blondies. Let set for 10–15 minutes before slicing using parchment paper overhang.

Notes

Use a light-colored pan for browning butter to monitor color and avoid burning. Fold flour gently to keep blondies tender. Toast pecans carefully to avoid burning. Adjust glaze thickness by adding more cream or powdered sugar as needed. For gluten-free, substitute flour with a 1:1 gluten-free blend. Vegan option available using dairy-free butter, coconut cream, and flax eggs.

Nutrition

Keywords: maple pecan blondies, brown butter glaze, easy blondies, homemade blondies, toasted pecans, maple syrup dessert, chewy blondies, holiday treats

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