Psst…these may be my favorite seasonal bake yet! I have so much to say about these blondie bars but that may not be necessary because I think they really do sell themselves. If you bake these prepared for the sweet aroma of browned butter, maple, and toasted pecans to fill your kitchen and home. If you’re looking for a non-apple, non-pumpkin bake, these blondies are it! No shade to apple or pumpkin treats (we love them around here) but there are other delicious autumnal desserts waiting to be devoured.
While you don’t have to brown the butter for these (just use two sticks of softened butter), I strongly recommend that the butter be browned. Browned butter gives so much to these blondies; adding to the richness of the bar overall and giving them a caramel, nutty flavor that compliments the maple and pecans oh so well. Browning butter is more about patience than anything and it’s much simpler than it seems. To brown the butter, allow the butter to melt in a small to medium sized sauce pan over medium heat. When melted, keep the butter on medium heat, stirring occasionally until it begins to bubble and turn a deep golden color. When this happens, whisk continuously until the butter becomes a light brown color. You will know it’s ready when you can smell the nuttiness coming from the pan and you see little brown specks. The little brown specks are full of flavor so scrape them out along with the butter. Whatever you do, don’t walk away from the pan, or allow the butter to burn which can happen easily.
I’ve used white chocolate baking chips which is typical when including chocolate in a blondie, but I also think dark chocolate would be amazing in these as well.
If you want to add a boost of flavor to the glaze, try an added flavor extract like Butter Pecan Natural Artisan Flavor by Amoretti. The glaze is so good on its own but the butter pecan flavoring gives it an extra buttery taste.
2 sticks unsalted butter, melted
1 ½ cups light brown sugar
½ cup granulated sugar
2 large eggs plus 1 egg yolk, room temperature
2 teaspoons pure vanilla extract
1 teaspoon maple extract
2 ¼ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
2 cups white chocolate chips
1 cup chopped pecans plus more to sprinkle on top
For the Maple Glaze:
1 cup powdered sugar
¼ cup maple syrup
2 tablespoons melted butter
½ teaspoon vanilla extract
½ teaspoon maple extract
Whisk all ingredients together until smooth. Add more or less maple syrup for desired texture and sweetness.
Preheat oven to 350° and line a 13 x 9 baking pan with parchment paper, leaving 2-inch flaps hanging over each side (this will make it easy to remove blondies from pan).
In a large bowl, mix melted butter and sugars together until fully combined. Stir in eggs and egg yolk along with vanilla and maple extract and mix well. In a smaller, separate bowl whisk together the flour, baking powder, salt, and cornstarch.
Slowly stir in dry ingredients to butter mixture until fully combined. Using a spatula, fold in white chocolate chips and pecans. Pour batter into pan, spreading evenly throughout with a spatula.
Bake for 30 minutes. Remove from oven and let rest for 15 minutes. Holding edges of parchment paper, remove blondies from pan and allow to cool completely before cutting. If applying maple glaze, make sure blondies are completely cool.