Browned Butter Maple Pecan Blondies

It isn’t difficult to imagine ways to enjoy these indulgent blondies: make them as a treat in school lunches, for afternoon tea, for an elegant dessert, or—dare we suggest it?—breakfast.







Browned Butter Maple Blondies

  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 stick (½ cup) Challenge Unsalted Butter, plus more for pan
  • ¾ cup packed brown sugar
  • ¼ cup pure maple syrup
  • 1 egg plus 1 egg yolk, room temperature
  • 2 teaspoon vanilla extract
  • ½ cup toasted pecans, chopped

Maple Icing

  • 1 Tablespoon Challenge Unsalted Butter, melted
  • 3 Tablespoon pure maple syrup
  • ½ cup powdered sugar
  • salt, to taste


Browned Butter Maple Blondies

  • 1

    Preheat oven to 350°F. Line an 8-inch x 8-inch baking pan with parchment paper and set aside.

  • 2

    In a small bowl, whisk together flour, baking powder and salt; set aside.

  • 3

    Melt butter in a small saucepan over medium-low heat. Cook, stirring often, as butter foams and then begins to brown and smell nutty, 5-8 minutes. When golden brown, remove from heat to cool slightly.

  • 4

    Whisk brown sugar and maple syrup into the browned butter. Add egg, egg yolk, and vanilla and whisk smooth. Mix in dry ingredients until just combined. Gently fold in pecans.

  • 5

    Pour batter into prepared pan and smooth the surface. Bake for 22-25 minutes, or until the blondies are golden brown and the edges have set, but the center is still soft. Let cool. Drizzle with maple icing (recipe below). Cut into squares and enjoy.

Maple Icing

  • 6

    Whisk together melted butter and maple syrup in a medium bowl. Add powdered sugar and a pinch of salt and whisk until smooth and glossy. Use right away.

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