Description

Chewy, rich blondies made with nutty brown butter and toasted pecans, finished with a sweet maple glaze for an impressive yet easy homemade dessert.

Ingredients

Scale

1 cup (226g) unsalted butter
1 ½ cups (170g) raw unsalted pecans, chopped
2 cups (400g) brown sugar (light or dark)
½ cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ cup (60ml) pure maple syrup (for glaze)
2 tablespoons (30ml) heavy cream (for glaze)
1 cup (120g) powdered sugar, sifted (for glaze)
Pinch of salt (for glaze)

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang on the sides, and grease lightly.
Spread chopped pecans on a baking sheet and toast in the oven for 5-7 minutes until golden and nutty. Remove and let cool.
Melt unsalted butter in a light-colored saucepan over medium heat. Stir constantly until it foams, subsides, and turns amber with a nutty aroma. Remove from heat immediately and pour into a heat-proof bowl. Let cool for 10 minutes.
To the cooled brown butter, add brown sugar and granulated sugar. Whisk vigorously for 2 minutes until glossy and smooth.
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gently fold dry ingredients into wet ingredients until just combined. Do not overmix. Fold in toasted pecans.
Pour batter into prepared baking dish and spread evenly. Bake for 25-30 minutes until edges are golden and center is set but slightly soft.
Let blondies cool completely in the pan on a wire rack.
For the glaze, heat maple syrup and heavy cream in a small saucepan over low heat until warm. Whisk in powdered sugar and pinch of salt until smooth.
Drizzle glaze over cooled blondies and let set for 15 minutes before cutting into squares.

Notes

Ensure butter is cooled slightly before adding eggs to avoid cooking them. Toasting pecans is crucial for flavor and texture. Do not overbake as blondies continue to cook in the pan. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 28
Sodium: 180
Fat: 14
Saturated Fat: 8
Carbohydrates: 38
Fiber: 1
Protein: 4

Keywords: brown butter, pecan blondies, fall dessert, maple glaze, chewy blondies, homemade bars, easy baking