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Baking recipe · from the recipe book

Brown Butter Pecan Maple Oat Blondies

Chewy, caramel-edged blondies with nutty brown butter, maple sweetness and crunchy toasted pecans throughout and on top.

Brown Butter Pecan Maple Oat Blondies

Ingredients

  • ½ cup113 gUnsalted buttercut into pieces
  • 1 cup chopped100 gPecanschopped
  • ⅔ cup packed150 gBrown sugarpacked
  • 2 tbsp40 gMaple syrup
  • 1 large50 gEggsat room temperature
  • 1½ tsp6 gVanilla extract
  • 1 cup120 gAll-purpose flour
  • ¾ cup70 gOld-fashioned rolled oats
  • ¾ tsp4 gBaking powder
  • ½ tsp1 gGround cinnamon
  • ¼ tsp2 gSalt

Steps

  1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang.
  2. Toast the pecans on a dry baking sheet in the oven for 6 to 8 minutes until fragrant, then let them cool.
  3. Melt the butter in a small saucepan over medium heat, swirling, until it foams and the solids turn golden brown and smell nutty, 5 to 7 minutes. Pour it into a large bowl and cool for 10 minutes.
  4. Whisk the brown sugar and maple syrup into the brown butter until glossy, then whisk in the egg and vanilla until smooth.
  5. In a separate bowl, whisk the flour, oats, baking powder, cinnamon and salt to make the dry mix.
  6. Fold the dry mix into the butter mixture until no streaks of flour remain.
  7. Divide the pecans: fold three-quarters of the pecans into the batter and keep the remaining quarter for the top.
  8. Spread the batter evenly in the pan and scatter the remaining quarter of the pecans over the top, pressing them in lightly.
  9. Bake for 25 to 28 minutes, until the edges are golden and a toothpick in the center comes out clean or with a few moist crumbs.
  10. Cool in the pan on a rack for at least 45 minutes, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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