Print

Savory Brown Butter Maple Pecan Blondies with Sea Salt

brown butter maple pecan blondies - featured image
Print Recipe

These blondies combine the nutty flavor of brown butter, natural sweetness of maple syrup, and crunchy toasted pecans with a savory touch of flaky sea salt, making them a perfect cozy fall treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ⅔ cup (160ml) pure maple syrup
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon vanilla extract (or almond extract for a twist)
  • 2 large eggs, room temperature
  • 1 ¾ cups (220g) all-purpose flour, sifted (or 1 ½ cups almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (120g) chopped pecans, toasted
  • Flaky sea salt, to taste, for sprinkling on top
  • Optional: ½ teaspoon ground cinnamon
  • Optional: ½ cup (85g) dark chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, then foams and develops golden brown specks with a nutty aroma. Remove from heat and transfer to a bowl to cool slightly (about 5 minutes).
  2. Mix wet ingredients: Whisk in ⅔ cup pure maple syrup and ½ cup packed brown sugar until smooth. Add 1 teaspoon vanilla extract and 2 large eggs, beating well after each addition until fully combined.
  3. Combine dry ingredients: In a separate bowl, sift together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Add ½ teaspoon ground cinnamon if using.
  4. Fold dry into wet: Gradually add the dry mixture into the wet, folding gently with a spatula until no flour streaks remain. Batter will be thick and glossy.
  5. Add pecans and optional chocolate chips: Fold in 1 cup toasted chopped pecans and ½ cup dark chocolate chips if desired.
  6. Prepare pan and bake: Line an 8×8-inch baking pan with parchment paper or grease well. Pour batter evenly and smooth the top. Sprinkle flaky sea salt generously over the surface. Bake at 350°F (175°C) for 25 to 30 minutes, checking at 25 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
  7. Cool and cut: Let blondies cool completely in the pan on a wire rack for about 20 minutes. Lift from pan and cut into 16 squares.

Notes

Keep heat medium when browning butter and stir constantly to avoid burning. Use a light hand when folding dry ingredients to prevent tough blondies. Toast pecans at 350°F for 8-10 minutes, shaking halfway. Sprinkle flaky sea salt just before baking for best savory contrast. For gluten-free, substitute flour with almond and coconut flour and add an extra egg. Vegan options include using vegan butter, flax eggs, and agave nectar. Store blondies in an airtight container at room temperature up to 3 days or freeze for longer storage.

Nutrition

Keywords: brown butter blondies, maple pecan blondies, savory blondies, fall dessert, sea salt blondies, easy blondie recipe, toasted pecans, maple syrup dessert

Find it online: https://elvafood.com/savory-brown-butter-maple-pecan-blondies-with-sea-salt-recipe-easy-and-perfect-for-fall/