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Brown Butter Pecan Blondies with Maple Glaze

Brown butter pecan blondies bake up with chewy centers, lightly browned edges, and a rich nutty flavor. A smooth maple glaze adds a sweet finish once the bars have cooled.
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Prep Time 20 minutes
Cook Time 36 minutes
Cooling and setting 1 hour 50 minutes
Total Time 2 hours 46 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 221
Ingredients Equipment Method Notes

Ingredients
  

For the blondies
  • 1 cup unsalted butter 2 sticks
  • 1.5 cups light brown sugar packed
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.75 tsp kosher salt
  • 1 cup pecans chopped
For the maple glaze
  • 1 cup powdered sugar
  • 2 tbsp maple syrup pure
  • 1 tbsp unsalted butter melted and cooled
  • 1 tbsp milk
  • 1 pinch kosher salt

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the blondies
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
  3. Melt the butter in a medium saucepan over medium heat, stirring often, for 5 to 8 minutes, until golden-brown flecks form and it smells nutty.
  4. Pour the butter into a large heatproof bowl.
  5. Stir the brown sugar into the warm butter and let the mixture cool for 10 minutes.
  6. Whisk in the eggs one at a time and the vanilla until smooth.
  7. Whisk the flour, baking powder, and salt in a medium bowl.
  8. Fold the dry ingredients into the butter mixture just until no dry streaks remain.
  9. Fold in the pecans.
  10. Spread the batter evenly in the prepared pan.
  11. Bake for 23 to 28 minutes, until the edges are set and lightly browned and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
  12. Cool completely in the pan on a wire rack, about 1 1/2 hours.
Make the maple glaze
  1. Whisk the powdered sugar, maple syrup, melted butter, milk, and salt in a small bowl until smooth.
  2. Drizzle the glaze over the cooled blondies.
  3. Let the glaze set for 20 minutes before cutting.

Notes

For the cleanest cuts, let the blondies cool completely before glazing. Store covered at room temperature for up to 3 days or freeze without the glaze for up to 2 months. For a dairy-free variation, use dairy-free butter and milk.