The chewiest Browned Butter Pecan Blondies are so deliciously buttery with a hint of maple and loaded with chopped pecans. There's still a few days left of Fall so let's enjoy the flavors before it's over!
We're slowly entering winter but technically it's still Fall so let's continue to enjoy Fall flavors! Have you ever had a blondie? It's pretty much the opposite flavors of a brownie and they are so insanely delicious. This recipe is based off of my absolute favorite, go-to blondie recipe and to switch it up I browned the butter for a deeper caramel flavor, threw in some chopped pecans and added in some maple syrup because YUM. Let me tell you, these bars do notttt disappoint in the flavor department!
Need more Fall desserts? Try this banana Bundt Cake with maple brown sugar glaze or apple cinnamon streusel bread.
Why you'll love this recipe
- They come together SO quickly when you need a fast dessert or snack.
- The flavors of these blondies are so delicious and taste just like Fall in a dessert!
- You are going to love the chewy texture of these bars!
Ingredient Notes
- Light brown sugar: You can also use dark brown sugar, if needed.
- Maple syrup: Pure maple syrup gives the best flavor.
- Pecans: roughly chopped and whole for garnish
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
A lot of people joke about blondies being the bar you can just throw anything into and they're not wrong! The possibilities are endless.
- Don't like pecans? Use any kind of nut you'd like or just leave them out completely. Walnuts would be delicious in these bars.
- Add-ins: butterscotch chips, cinnamon chips, caramel bits - those all sound like AMAZING options for these bars.
How to make maple blondies
- Brown butter by heating it in a saucepan on medium heat and swirling constantly until it turns a light brown color. Be careful not to burn. Scrape up all brown bits from the bottom of the pan and pour butter into a large bowl.
- Add brown sugar and mix until smooth. Beat in egg, maple syrup and vanilla. Stir in flour until incorporated. Fold in chopped pecans.
- Pour batter into prepared pan and spread into an even layer and press whole pecans into the top roughly where you are going to cut the bars so there is one on top of each.
- Bake! Bake for 23-25 minutes. They will appear under baked, but they will set up when they cool and stay soft and fudgy!
Recipe FAQs
Store these browned butter pecan blondies in an airtight container at room temperature for up to 5 days.
To freeze these bars, wrap bars individually in plastic wrap OR wrap entire pan un-cut and place in a resealable, freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature.
More Fall recipes you'll love
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📋 Recipe
Browned Butter Pecan Blondies
Ingredients
- ½ cup unsalted butter
- 1 cup light brown sugar, packed
- 1 egg
- ¼ cup pure maple syrup
- 2 teaspoon vanilla extract
- 1 cup + 2 tbs all-purpose flour
- ½ cup pecans, roughly chopped
- whole pecans for garnish, optional
Instructions
- Preheat oven to 350°F and line a 9x9 pan with parchment paper. Set aside.
- In a small saucepan turned to medium heat, place butter and brown it by swirling constantly until it turns a light brown color. Be careful not to burn. Scrape up all brown bits from the bottom of the pan and pour butter into a large bowl.
- Add brown sugar and mix until smooth. Beat in egg, maple syrup and vanilla until combined. Stir in flour until incorporated. Fold in pecans.
- Pour batter into prepared pan and spread into an even layer and press whole pecans into the top roughly where you are going to cut the bars so there is one on top of each.
- Bake for 23-25 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. They will appear under baked, but they will set up when they cool and stay soft and fudgy. Allow them to cool in pan for 10 minutes before transferring to a wire rack to finish. Once they're firm enough to cut, slice them into bars and enjoy.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Margie says
Recipe calls for 1/2 unsalted butter. Is that 1/2 cup or 1/2 stick?
Jessica says
I'm so sorry about this! It is supposed to read 1/2 cup - so just one stick of butter. I have updated the recipe to reflect the change. I hope you enjoy them!! 🙂
Amanda says
Hi there, looking forward to making these! But it only says 1/2 unsalted butter. Half a cup of half a stick? Thanks!
Lynn says
Sounds indulgent. I'm going to make them asap. One question... In the instructions you say to add vanilla along with the egg and maple syrup to the browned butter/brown sugar mixture. However, you don't list vanilla in the ingredients. How much do you use?
Thank you
Jessica says
Verrrry indulgent! Sorry about that, I have updated the recipe to read 2 tsp vanilla!
- Jessica