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Cozy Brown Butter Maple Pecan Blondies with Sea Salt

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These blondies combine the nutty depth of browned butter with the natural sweetness of pure maple syrup and crunchy toasted pecans, finished with a sprinkle of flaky sea salt for a perfect sweet and salty treat.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter, browned
  • 3/4 cup (180 ml) pure maple syrup
  • 1/2 cup (100 grams) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 grams) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120 grams) chopped pecans, toasted
  • Flaky sea salt for topping

Instructions

  1. Brown the butter: Place 1 cup (226 grams) of unsalted butter in a medium saucepan over medium heat. Stir occasionally, watching as the butter melts, foams, then turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Toast the pecans: While the butter cools, toast 1 cup (120 grams) of chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring often until fragrant and slightly darker. Remove from heat and set aside.
  3. Mix wet ingredients: In a large bowl, whisk together browned butter, 3/4 cup (180 ml) pure maple syrup, and 1/2 cup (100 grams) packed brown sugar until smooth. Add 2 large eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
  4. Combine dry ingredients: In a separate bowl, sift together 1 1/2 cups (190 grams) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Fold dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep blondies tender.
  6. Add pecans: Stir in the toasted pecans evenly throughout the batter.
  7. Prepare baking pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal. Pour the batter into the pan, smoothing the top with a spatula.
  8. Sprinkle sea salt: Lightly sprinkle flaky sea salt over the top of the batter.
  9. Bake: Place in a preheated oven at 350°F (175°C) and bake for 25-30 minutes. The blondies should be golden brown on top and a toothpick inserted near the center should come out with a few moist crumbs.
  10. Cool and serve: Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares and enjoy.

Notes

Watch the butter closely when browning to avoid burning; remove from heat as soon as it smells nutty and turns golden. Toast pecans lightly to enhance flavor. Avoid overmixing the batter to keep blondies tender. For extra gooeyness, add a spoonful of sour cream or Greek yogurt. Flaky sea salt on top balances sweetness perfectly. If your oven runs hot, start checking blondies at 22 minutes to prevent overbaking.

Nutrition

Keywords: brown butter blondies, maple pecan blondies, sea salt blondies, easy blondie recipe, homemade blondies, nutty blondies, cozy dessert

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