Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • ½ cup (120 ml) Pure Maple Syrup (Dark/Robust)
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1 ½ cups All-Purpose Flour
  • 1 tsp Salt, fine sea
  • ½ tsp Baking Powder
  • ½ cup Pecans, chopped (optional)
  • Glaze (Optional): ½ cup Powdered Sugar
  • Glaze (Optional): 2 Tbsp Pure Maple Syrup
  • Glaze (Optional): ½ - 1 tsp Milk or Cream

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch metal baking pan with parchment paper, leaving an overhang on two sides.
  2. Brown the Butter: Melt the cubed butter in a light-colored, heavy-bottomed saucepan over medium heat. Stir constantly until the foaming subsides and milk solids turn deep amber/brown, smelling intensely nutty (about 5-7 minutes). Immediately remove from heat.
  3. Cool Slightly: Pour the brown butter, including the sediment (brown bits), into a large mixing bowl. Allow it to cool for 10 minutes until warm, but not scorching hot.
  4. Dissolve Sugars: Whisk the brown sugar, granulated sugar, and maple syrup into the warm brown butter until smooth and glossy.
  5. Add Eggs: Incorporate the lightly whisked eggs, one at a time, mixing vigorously for 30 seconds after each addition until the mixture thickens and becomes shiny. Stir in the vanilla.
  6. Chill the Batter: Cover the bowl and refrigerate the batter for a mandatory 30 minutes. This prevents a cakey texture and helps establish the final chewiness.
  7. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, salt, and baking powder.
  8. Fold In Dry: Add the dry ingredients to the chilled wet mixture. Fold gently with a spatula until just combined. Fold in the optional chopped pecans.
  9. Bake: Scrape the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist, fudgy crumbs attached.
  10. Cool Completely: Remove from the oven and allow the blondies to cool fully in the pan on a wire rack for at least 90 minutes before attempting to cut them.
  11. Optional Glaze and Serving: Whisk together the powdered sugar, maple syrup, and milk/cream until a drizzle consistency is achieved. Drizzle over the cooled blondies, then use the parchment paper overhang to lift the slab and slice into 12 squares.