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Perfect Maple Pecan Blondie Bars Recipe with Easy Brown Butter Frosting

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Maple pecan blondie bars with a nutty brown butter frosting combine chewy blondie texture with crunchy toasted pecans for a cozy and elegant dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted and slightly cooled
  • 1 1/2 cups (330g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (120g) chopped pecans, toasted
  • 6 tablespoons (85g) unsalted butter (for frosting), browned
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1–2 tablespoons (15–30ml) heavy cream or milk (for frosting consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper.
  2. Melt 1 cup unsalted butter and let cool slightly.
  3. In a large bowl, whisk melted butter and brown sugar until smooth and glossy.
  4. Add eggs one at a time, whisking well after each.
  5. Stir in maple syrup and vanilla extract.
  6. In a separate bowl, sift together flour, baking powder, and salt.
  7. Gradually fold dry ingredients into wet ingredients until just combined.
  8. Fold in toasted chopped pecans, reserving some for topping if desired.
  9. Pour batter into prepared pan and smooth the top.
  10. Bake for 25–30 minutes until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
  11. Cool blondies completely in the pan on a wire rack (about 1 hour).
  12. To make frosting, brown 6 tablespoons butter in a small saucepan over medium heat until golden and nutty (about 4–5 minutes). Remove from heat and cool slightly.
  13. In a bowl, combine browned butter, powdered sugar, maple syrup, vanilla extract, and salt. Whisk until smooth.
  14. Add heavy cream or milk a little at a time to reach spreadable consistency.
  15. Spread frosting evenly over cooled blondies and sprinkle remaining toasted pecans on top if desired.
  16. Slice into 12 to 16 squares and serve.

Notes

Use a light-colored pan to brown butter to monitor color changes and avoid burning. Do not overmix the batter after adding flour to keep blondies tender. Toast pecans for 5–7 minutes at 350°F for best flavor. Frost blondies only after they have completely cooled to prevent melting. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use plant-based butter and coconut cream.

Nutrition

Keywords: maple pecan blondies, blondie bars, brown butter frosting, easy dessert, fall dessert, pecan bars, maple syrup dessert

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