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Brown Butter Maple Pecan Blondies: Best Easy Fall Dessert

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These brown butter maple pecan blondies are chewy, buttery, and perfectly sweetened with maple syrup and toasted pecans. An easy fall dessert that comes together in about 35 minutes and is perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • ⅓ cup pure maple syrup (Grade A dark amber recommended)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup pecans, roughly chopped and toasted
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Brown the butter: Place 1 cup butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. After a few minutes, the butter will foam and bubble. Continue stirring until small brown specks form and the butter turns golden amber and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl to stop cooking. Let cool for about 10 minutes.
  3. Toast the pecans: Spread chopped pecans on a baking sheet and toast in the preheated oven for 5-7 minutes, shaking halfway through, until fragrant and slightly darker. Set aside to cool.
  4. Mix wet ingredients: In a large mixing bowl, combine cooled brown butter with brown sugar, granulated sugar, and maple syrup. Whisk until smooth and glossy. Add room temperature eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. Add dry ingredients: In a separate small bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, stirring gently with a rubber spatula until just combined. Do not overmix.
  6. Fold in pecans: Gently fold in toasted pecans until evenly distributed. Batter will be thick and slightly sticky.
  7. Bake: Spread batter evenly in prepared pan. Smooth the top with a spatula. Bake for 22-25 minutes, until edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. The center should look slightly underdone.
  8. Cool and sprinkle: Let blondies cool in the pan on a wire rack for 15 minutes. Sprinkle with flaky sea salt if desired. After another 10 minutes, use parchment paper to lift blondies out of the pan. Cool completely on the rack before cutting into 16 squares.
  9. Cut and serve: Use a sharp knife to cut into 16 squares. Wipe knife clean between cuts for neat edges. Serve warm or at room temperature.

Notes

For best results, use real maple syrup (not pancake syrup). Room temperature eggs are important to prevent the brown butter from seizing. Do not overmix once flour is added to avoid tough blondies. Blondies will look slightly underdone when removed from the oven; they continue to set as they cool. For a dairy-free version, use vegan butter (though browning may differ). For gluten-free, use a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for up to 4 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: brown butter blondies, maple pecan blondies, easy fall dessert, blondie recipe, pecan dessert, fall baking, quick dessert

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