To me Fall tastes like maple syrup. Perhaps that is because when I was little my Mom would make little maple candies with us after a crisp Fall afternoon of leaf gathering and apple picking, or perhaps I just have an unnatural obsession with the flavor.
Regardless of the origin of said obsession, yesterday afternoon I was sitting at my desk staring off into space dreaming about blondies and maple syrup and how I could get a whopping maple flavor into a blondie when, out of nowhere, everyday genius struck! What if I made a “caramel” with maple syrup instead of sugar?
I’ll tell you what happens. Magic. The result was sensational! It’s like a good marriage: caramel and maple syrup combined and the result is even better than either was single. You pour maple caramel coated pecans over this brown butter blondie and you have a dessert that people will be fighting over. Literally fighting.
Sprinkle fleur de sel on top and you have a flavor explosion that demands an ostentatious name like Maple Pecan Caramel Brown Butter Blondie.
Now the Brown Butter Blondie bar bottom deserves its own moment in the spotlight because it is spectacular! It blows every other blondie I’ve ever had out of the water.
Yes, even this one. If you want an easy, one pot butterscotch blondie that tastes amazing then this one is still fabulous, but if you don’t mind a little extra time and muscle, then this new Brown Butter Blondie is dynamite. It’s rich and chewy and has that je ne sais quoi that only brown butter can add.
It’s my new favorite. Period.
Just gaze at it a little. Dripping maple syrup caramel. Toasted Pecans. Chewy brown butter blondie. Irresistible.
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This recipe is linked to: Inspiration Monday, Merry Monday, Munching Monday, Monday Funday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, What’s Cookin’ Wednesday, Gluten Free Friday, Foodie Friday, Food on Friday, Flashback Friday, Saturday Night Fever