For my first Autumn offering this year, I have to say these are pretty delicious!

Originally Published 09/15/2021

Brown Butter Maple Pecan Blondies, if the weather won’t be Fall then at least my baking can head that direction!

The first time I remember eating a blondie was at Applebees in the ’90s lol. 

I don’t know why but it was so good, I still think about that blondie, even though I can’t tell you the last time I stepped foot in an Applebees. 

These Brown Butter Maple Pecan Blondies are full of warmth and goodness. The rich flavor of the brown butter, not to mention the toasted pecans, all mixed together with brown sugar and maple syrup…

If you were at a cabin in the mountains, wearing a warm knit sweater, wrapped in a blanket, feet toasty in wool socks, sitting on the cabin railing staring out at the changing leaves on the trees, brisk air kissing your cheeks…you might also be eating one of these with a hot cup of coffee.

Just saying 🤷🏼‍♀️.

Convinced yet you need to make these lol? Ok here we go…

The other great thing about these Brown Butter Maple Pecan Blondies,

is that they’re easy to make!

To start, I learned this nifty trick out of my Better Homes and Gardens Cookbook I’ve got to share with you. Flip your 9″x13″ pan upside down, get a sheet of tinfoil out big enough to cover the whole pan, and use the upside-down pan as a mold, pressing the tinfoil all over it.

Then, remove the foil mold, flip the pan right side up, and press the tinfoil into the pan. It fits in there so much nicer! Now, when you bake your blondies, the foil creates a way to lift them out easily, and the pan isn’t dirty so less cleanup!

Magic! Spray it lightly with oil and set it to the side.

Brown Butter makes everything Better!

Throw the 2/3 cup of butter in a saucepan over medium-high heat. Keep an eye on it though because the butter will go from nice and perfectly toasty to burnt in the blink of an eye. It also has this bad habit of foaming up, boiling over, and creating a giant mess if you don’t keep stirring it. (so fun!)

Once the butter is browned, add in the brown sugar, maple syrup, and vanilla. Stir everything together until it’s all melty and combined. Set this saucepan of goodness off to the side to cool some while you get the dry ingredients ready.

Combine the flour, baking powder, baking soda, and salt in a separate bowl. I also threw the toasted, chopped pecans in with the flour. Coating them with flour helps keep them buoyant in the batter and not all sink to the bottom while the blondies are baking. After this, set this bowl to the side too. 

Almost there! Next, crack two eggs in your mixer, and using the whisk attachment, whip those suckers until they’re fluffy and pale yellow. Then with the mixer running on medium-low, slowly pour all the butter, sugar, and syrup into the eggs. Going slow with this step makes sure you aren’t creating scrambled eggs by adding the hot liquid. Finally, add the flour mix into a mixing bowl in three separate batches, mixing thoroughly after each addition!

Once the Brown Butter Maple Pecan Blondie batter is ready,

pour it into your prepared pan, smooth it out so it’s even like and bake!

If you’re using a glass 9″x13″ pan or metal pan, the bake time will be 20-25 minutes. My giant stoneware baking dish took about 35. 

If the middle looks sunken in, sloppy, jiggly, shiny… yah it’s not done lol. You can use the trusty ol’ toothpick test to make sure the brown butter maple pecan blondies are baked all the way through before pulling them out of the oven! If the toothpick comes out clean, you’re good to go!

But also, towards the end of the blondies baking, the maple glaze needs to be made so it can go on immediately after they come out!

Super easy, mix up the powdered sugar, maple syrup, milk, vanilla, and cinnamon until smooth and it’s ready to go!

So once these are finally fully baked,

remove them from the oven, pour the glaze all over the top of them, and smooth it out as evenly as you can. Sprinkle the top with the leftover 1/2 cup of toasted, chopped pecans.

Then let them cool in the pan for about 15 minutes.

After this, use your nifty tinfoil liner to carefully lift them out.

You want to cut these brown butter maple pecan blondies while they are still warm! I was able to get 15 bars. You could make them bigger or smaller depending on how many people you’re feeding. 

Don’t they smell amazing!?

Now, you can get to enjoy a Brown Butter Maple Pecan Blondie with a cup of coffee!

There may come a time in the not-so-distant future when these get made again, only with very crispy bacon crumbles on top 🤔. I hope you enjoy this recipe and these delicious blondies! They may be tying me over until Fall finally shows up! If you give this recipe a try, let me know how it goes and if you like them?

Want some other Autumn inspiration – Check out my other Fall recipes here!

Print Recipe

Brown Butter Maple Pecan Blondies

These Brown Butter Maple Pecan Blondies taste like Fall! They are the perfect amount of sweet maple syrup paired with toasted pecan flavor!

Prep Time25 minutes mins

Cook Time25 minutes mins

Course: Dessert

Servings: 15 bars

Equipment

• Kitchenaid Mixer
• Measuring Cups and Spoons
• Chopper
• Small Saucepan
• Small frying pan
• Rubber Spatula
• Small Bowl
• 9″x13″ Baking Dish
• Tinfoil

Ingredients

Brown Butter Maple Pecan Blondies

• 2/3 Cup Salted Butter browned
• 1 Cup Dark Brown Sugar packed
• 3/4 Cup Maple Syrup
• 2 Eggs
• 2 tsp Vanilla
• 2 Cups All-Purpose Flour
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1 1/2 Cups Toasted Pecans chopped fine reserve 1/2 cup for topping

Maple Glaze

• 3/4 Cup Powdered Sugar
• 3 tbsp Maple Syrup
• 1 tbsp Milk
• 1 tsp Vanilla
• 1/4 tsp Cinnamon

Instructions

Blondies

• Line your 9″x13″ baking dish with tinfoil and lightly spray it with oil. Preheat the oven to 350 degrees.
• Chop 1 1/2 cups of pecans and toast them in a small pan over medium-high heat. You’ll know they’re ready to go when you can smell the toasty nutty flavor, should only take 3-5 minutes. Remove from the heat and set to the side.
• In a small saucepan add 2/3 cup of salted butter and cook over medium-high heat just until it starts to brown. Then turn down the heat and add 1 packed cup of dark brown sugar, 3/4 cup of maple syrup, and 2 tsp of vanilla. Stir until sugar is melted and everything is thoroughly combined.
• In a separate bowl, whisk together 2 cups of flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. Stir in 1 cup of the toasted pecans and set to the side.
• In your KitchenAid mixer fitted with the whisk attachment, add the two eggs and whip on high until a pale yellow and fluffy. While the mixer is still going on medium-low speed, slowly pour in the butter mixture. Whisk until combined.
• Next, add in the flour/nut mixture in three separate batches, mixing thoroughly between each one. Once all the flour is incorporated, pour the blondie batter into the prepared baking dish and smooth it out evenly.
• Place it in the oven on the middle rack and bake at 350 degrees for 25 minutes. If you’re using a glass 9″x13″ dish it will take 20-25 minutes, a stoneware baker will take 30-35. Use the toothpick test to know when they’re done.

Maple Glaze

• Towards the end of the blondies bake time make the maple glaze by combining 3/4 cup powdered sugar, 3 tbsp of maple syrup, 1 tbsp of milk, 1 tsp of vanilla, and 1/4 tsp of cinnamon in a small bowl
• Immediately after removing the blondies from the oven, evenly spread/brush the maple glaze all over the top of them and sprinkle with the remaining 1/2 cup of toasted, chopped pecans.
• Allow the blondies to cool in the pan for 10-15 minutes, then use the edges of the foil to lift them out of the tray. Cut the blondies into 15 rectangles while they are still warm and then allow them to finish cooling.
• Enjoy with a cup of coffee and a friend!

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