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To make maple brown butter pecan blondies, gather these simple ingredients: - 1 cup unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 tablespoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup pure maple syrup - 1 cup pecans, roughly chopped - 1/2 cup white chocolate chips (optional) Here are some quick tips on measurements and substitutions: - You can swap unsalted butter for salted butter. Just reduce the added salt to 1/4 teaspoon. - If you don’t have brown sugar, use granulated sugar. Add 1 tablespoon of molasses for a similar flavor. - For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour. - If you want to skip the eggs, use 1/4 cup unsweetened applesauce per egg. I often trust these brands for their quality: - For butter, I recommend Kerrygold or Land O'Lakes. - Use Domino for brown sugar and granulated sugar; they’re reliable and easy to find. - For maple syrup, I love using Grade A pure maple syrup from Crown Maple or Maple Grove Farms. - For pecans, go for Fisher or Planters for a fresh crunch. These ingredients and tips will help you make the best maple brown butter pecan blondies. Enjoy the process! First, preheat your oven to 350°F (175°C). This step warms the oven for even baking. Next, take a 9x9 inch baking pan. Line it with parchment paper, leaving some overhang. This will help you lift the blondies out later. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Watch it closely while it melts. Stir frequently to prevent burning. After about 5-7 minutes, the butter will turn golden brown. You’ll know it’s ready when it smells nutty. Remove the pan from the heat and let it cool a bit. In a large mixing bowl, combine the browned butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Whisk them together well. Then, add 2 large eggs one by one, mixing well after each addition. Stir in 1 tablespoon of pure vanilla extract and 1/2 cup of pure maple syrup. Mix until everything is combined. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Slowly add the dry mix into the wet mix. Stir gently until it’s just combined. Be careful not to over-mix. Now, fold in 1 cup of roughly chopped pecans. If you like, add 1/2 cup of white chocolate chips for extra sweetness. Pour the blondie batter into your prepared pan. Spread it out evenly. Bake for 25-30 minutes. You’ll know they’re done when the edges are lightly golden. Insert a toothpick in the center; it should come out with a few crumbs, not wet batter. Once baked, let the blondies cool in the pan on a wire rack for about 15 minutes. Use the parchment overhang to lift them out. Let them cool completely on the rack before you cut them into squares. Enjoy your delicious treat! To achieve that perfect blondie texture, focus on mixing. Mix the wet and dry ingredients until just combined. Over-mixing can lead to tough blondies. The batter should look slightly lumpy. This will keep your blondies soft and chewy. Also, check the baking time closely. If you bake them too long, they will dry out. Store your blondies in an airtight container. This keeps them fresh for up to five days. For longer storage, wrap them well and freeze. They can last up to three months in the freezer. Just thaw them in the fridge overnight before enjoying. One common mistake is not browning the butter enough. It should be golden brown with a nutty smell. Avoid skipping the parchment paper; it helps with easy removal. Make sure to measure your ingredients accurately. Too much flour can make them dense. Finally, don’t forget to let them cool before cutting. This helps them hold their shape better. {{image_2}} You can still enjoy these blondies without nuts. Just skip the pecans. Replace them with more white chocolate chips for a sweet twist. You can also add oats for texture. This option keeps the blondies chewy and soft. For a dairy-free treat, swap the unsalted butter for coconut oil or vegan butter. Use a plant-based milk, like almond or oat milk, instead of regular milk if needed. This way, you maintain the rich flavor while keeping it dairy-free. Feel free to play with flavors! You can mix in dark chocolate chips or dried fruit like cranberries. Chopped toffee bits add a nice crunch. Just remember to balance the mix-ins to keep that blondie texture perfect. Enjoy experimenting! To keep your maple brown butter pecan blondies fresh, store them in an airtight container. Use parchment paper to separate layers. This helps prevent sticking. Keep the container at room temperature for the best taste and texture. If your kitchen is warm, find a cool spot. You can freeze these blondies for later. Once they cool completely, cut them into squares. Wrap each piece tightly in plastic wrap. Place the wrapped blondies in a freezer bag or container. They can last up to three months in the freezer. When you want one, let it thaw at room temperature. When stored properly, blondies last about a week at room temperature. They still taste great after a few days. If you keep them in the fridge, they can last up to two weeks. Always check for any signs of spoilage before eating. This way, you can enjoy them safely! Yes, you can use salted butter. The blondies may taste saltier. If you do use salted butter, skip the added salt in the recipe. This step helps keep the flavor balanced. Unsalted butter gives you more control over the salt level. I always prefer unsalted butter for baking. Blondies and brownies are both delicious bars, but they differ in flavor and color. Blondies use brown sugar and no cocoa powder, which gives them a light color. They have a sweet, caramel taste from the brown sugar and maple syrup. Brownies, on the other hand, use cocoa powder or chocolate, making them darker and richer. The texture can also vary, with blondies being chewier and brownies often fudgier. To check if your blondies are done, look for golden edges. Insert a toothpick into the center; it should come out with a few crumbs, not wet batter. This means they are ready. If the toothpick has too much batter, bake them a little longer. Keep a close eye on them, as overbaking can dry them out. This blog post covered how to bake perfect blondies. We explored ingredients, measurements, and the right brands. I shared step-by-step instructions from prepping the pan to baking. We discussed tips for the best texture and how to avoid common mistakes. I also shared variations and storage methods. Remember, baking is fun! Take your time and enjoy the process. With practice, you can create delicious blondies that everyone loves. Happy baking!

Maple Brown Butter Pecan Blondies

Indulge in the rich flavors of Maple Brown Butter Pecan Blondies with this easy recipe! These decadent treats combine nutty brown butter, sweet maple syrup, and crunchy pecans for a delightful dessert that everyone will love. Perfect for gatherings or a cozy night in, these blondies are sure to impress! Click through to discover how to make them and elevate your baking game today!
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Ingredients
  

1 cup unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 tablespoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup pure maple syrup

1 cup pecans, roughly chopped

1/2 cup white chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal later.

    In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until it starts to turn golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

      In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until well combined.

        Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pure maple syrup until combined.

          In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.

            Fold in the chopped pecans and white chocolate chips (if using) until evenly distributed throughout the batter.

              Pour the batter into the prepared baking pan, spreading it out evenly.

                Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few crumbs (not wet batter).

                  Allow the blondies to cool in the pan on a wire rack for about 15 minutes. Lift them out of the pan using the parchment overhang and let them cool completely on the rack before cutting into squares.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16

                      - Presentation Tips: Serve the blondies on a beautiful cake stand and drizzle some extra maple syrup over the top before serving. Garnish with whole pecans for a lovely touch!