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Savory Brown Butter Maple Pecan Blondies Recipe with Sea Salt Flakes Easy and Perfect

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These blondies feature a rich, nutty flavor from brown butter combined with the sweetness of maple syrup and toasted pecans, finished with a sprinkle of flaky sea salt for a perfect sweet-savory balance.

Ingredients

Scale
  • 1 cup (2 sticks or 225g) unsalted butter, browned and cooled slightly
  • ½ cup (120ml) pure maple syrup, Grade A amber
  • ¾ cup (packed, 150g) brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (120g) chopped pecans, toasted
  • Flaky sea salt (such as Maldon or Fleur de Sel) for sprinkling

Instructions

  1. Brown the Butter: Place 1 cup (225g) unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts and begins to foam. After about 5-7 minutes, it will turn a golden brown with a nutty aroma. Watch closely to avoid burning. Once browned, remove from heat and let cool for 5 minutes.
  2. Toast the Pecans: While the butter cools, spread 1 cup (120g) chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for 8-10 minutes until fragrant. Let cool.
  3. Mix Wet Ingredients: In a large bowl, combine the browned butter, ½ cup (120ml) pure maple syrup, and ¾ cup (150g) packed brown sugar. Whisk until smooth. Add 2 large eggs (room temperature) one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, sift together 1½ cups (190g) all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
  5. Mix Batter: Gradually fold the dry ingredients into the wet mixture using a spatula. Do not overmix—stop when just combined. Gently fold in the toasted pecans.
  6. Prepare Baking Pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
  7. Pour Batter: Spread the batter evenly in the prepared pan and smooth the top with a spatula.
  8. Bake: Place in a preheated oven at 350°F (175°C) for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  9. Add Sea Salt: Immediately after removing from the oven, sprinkle flaky sea salt over the top while the blondies are still warm.
  10. Cool and Slice: Let cool completely in the pan on a wire rack before lifting out using the parchment overhang. Cut into 12 squares.

Notes

Brown butter must be watched carefully to avoid burning; remove from heat as soon as it turns golden brown and smells nutty. Toast pecans before adding to enhance crunch and flavor. Do not overmix batter to keep blondies tender. Sprinkle flaky sea salt immediately after baking for best flavor contrast. Let blondies cool completely before slicing to prevent crumbling. If edges brown too fast, loosely cover with foil halfway through baking.

Nutrition

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

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