Brown Butter Maple Pecan Blondies
Chewy, buttery blondies featuring toasted pecans, pockets of dark chocolate, and the deep, nutty flavour of browned butter finished with a maple glaze.
Saved by Caleb on Savor
Ingredients
- 170g unsalted butter
- 180g light brown sugar
- 40g pure maple syrup
- 2 large eggs
- 2 tsp vanilla extract
- 200g plain (all-purpose) flour
- ½ tsp baking powder
- ½ tsp fine salt
- 120g pecans, roughly chopped
- 100g dark chocolate chips or chunks
- 60g icing (powdered) sugar
- 15g pure maple syrup
- 1–2 tsp milk, as needed
- Pinch of salt
Instructions
- Preheat the oven to 175°C / 350°F (160°C fan) and line a 20cm (8-inch) square baking tin with parchment paper.
- Brown the butter in a saucepan over medium heat until the milk solids turn golden brown, then pour into a heatproof bowl to cool for 10 minutes.
- Toast the pecans on a small baking tray for 5–7 minutes until fragrant and let cool.
- Whisk the brown sugar and maple syrup into the cooled browned butter, then add the eggs and vanilla and whisk vigorously for 45 seconds.
- Stir together the flour, baking powder, and salt in a separate bowl, then fold into the wet mixture until just combined.
- Fold in three-quarters of the pecans and chocolate.
- Spread the batter into the prepared tin, scatter the remaining pecans and chocolate on top, and press them in lightly.
- Bake for 25–30 minutes until the edges are golden and set.
- Cool in the tin for 30 minutes before removing, then finish cooling completely.
- Mix the icing sugar, maple syrup, salt, and milk into a thick glaze and drizzle over the blondies before slicing into 16 squares.