Description
Chewy brown-butter blondies filled with toasted pecans and finished with a thin maple glaze.
Ingredients
Scale
- 1 cup (113 g) pecan halves, divided
- 3/4 cup (170 g) unsalted butter
- 1 1/4 cups (250 g) packed dark brown sugar
- 1 large egg (50 g without shell), room temperature
- 1 large egg yolk (18 g), room temperature
- 2 tsp vanilla extract
- 1/2 tsp maple extract
- 1 1/2 cups (188 g) all-purpose flour
- 1 tsp baking powder
- 3/4 tsp fine salt
- 1 cup (120 g) powdered sugar
- 2 tbsp (30 ml) pure maple syrup
- 1 tbsp (15 ml) whole milk, plus more as needed
- 1/4 tsp flaky sea salt
Instructions
- Heat the oven to 350°F (175°C). Toast the pecans on a sheet pan for 7-9 minutes, cool, and chop two-thirds of them.
- Line a 9-inch (23 cm) square light metal pan with crossed parchment slings.
- Brown the butter in a light saucepan until amber and nutty. Pour it into a bowl and cool for 10 minutes.
- Whisk in brown sugar, egg, yolk, vanilla, and maple extract until glossy.
- Whisk flour, baking powder, and fine salt separately. Fold the dry mixture into the wet mixture, then fold in the chopped pecans.
- Press the batter evenly into the pan and scatter the reserved pecans on top.
- Bake for 24-29 minutes, until the edges are golden and a center tester carries moist crumbs. Cool completely in the pan.
- Whisk powdered sugar, maple syrup, and milk into a slow ribbon. Drizzle over the slab, add flaky salt, set for 30 minutes, and cut into 16 squares.
Notes
Cool the brown butter before adding eggs, measure flour by weight, and do not cut the slab until completely cool.