These Maple Pecan Sourdough Blondies are an easy fall dessert made with sourdough discard, brown butter, and warm maple flavor, baked into soft, chewy bars packed with pecans.
I'm having a bit of a moment with sourdough discard blondies.
It started with a strawberry white chocolate version for spring, then a s’mores take for summer, and now I’m sharing in a maple pecan version for fall.
These maple pecan sourdough blondies are made with maple syrup, pecans, white chocolate chips, and brown butter for a soft, chewy cookie bar packed with warm fall flavors.
After making several batches, I gave some to my dad (who loves all things pecan) and he couldn't stop raving about them.
Whether you need an easy fall dessert for Thanksgiving or just something sweet and cozy, these blondies are one you’ll want to make on repeat.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a subtle tangy flavor and is a great way to use up leftover discard. Use room temperature discard for easier mixing.
- Pecans- Add crunch and nutty flavor. Toast if desired. Walnuts, pistachios, or almonds can also be used.
- White Chocolate- Adds sweetness and pairs well with the maple flavor. You can substitute chocolate chips or leave them out entirely.
- Maple Syrup- Adds sweetness and a subtle maple flavor. For the best flavor, use pure maple syrup instead of pancake syrup.
- Brown Butter- Gives the blondies a rich, nutty flavor and chewy texture. Let it cool slightly before mixing into the batter.
- Maple Extract- Enhances the maple flavor.
- Kosher Salt- Balances the sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, reduce to ¼ teaspoon.
Tips for Success
- Weigh your ingredients. A kitchen scale helps ensure accurate measurements and gives you the perfect texture every time.
- Use an aluminum pan. Aluminum pans bake more evenly and help prevent overbaked edges or an underbaked center.
- Bring ingredients to room temperature. Room temperature eggs and sourdough discard mix more smoothly into the batter.
- Expect a thick batter. The batter will be thick, so use a spatula to spread it evenly in the pan.
- Cool completely before slicing. Let the blondies cool fully before cutting so they set properly and slice cleanly.
How to Make Maple Pecan Sourdough Blondies
Follow these simple step-by-step photos to make soft, chewy sourdough maple pecan bars. Full instructions are in the recipe card below.
Step 1: Mix dry ingredients. Whisk together the flour, baking powder, and salt.
Step 2: Brown the butter. Brown the butter in a saucepan until golden and fragrant.
Step 3: Mix wet ingredients. Whisk together the brown butter, brown sugar, and maple syrup until smooth. Add the egg, sourdough discard, vanilla, and maple extract, and whisk until fully combined.
Step 4: Make the batter. Add the dry ingredients to the wet ingredients and fold until no dry flour remains. Fold in the pecans and white chocolate chips.
Step 5: Bake. Spread the batter into the prepared pan. Bake for 30 minutes. Let cool in the pan for at least 1 hour before slicing into 16 bars.
How to Store
Store maple pecan sourdough blondies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.
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Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Maple Pecan Sourdough Blondies
Ingredients
- 1 cup (240 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
- ½ cup (113 grams; 1 stick) unsalted butter
- 1 cup (200 grams) brown sugar
- ¼ cup (70 grams) maple syrup
- 1 large egg room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 cup (120 grams) chopped pecans toasted, if desired
- ½ cup (85 grams) white chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8-inch square aluminum pan with parchment paper or grease well with butter or cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.1 cup (240 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon Diamond Crystal Kosher Salt
- In a small saucepan over medium-low heat, brown the butter until the milk solids are golden brown and the butter smells nutty. Transfer to a large mixing bowl.½ cup (113 grams; 1 stick) unsalted butter
- Add the brown sugar and maple syrup to the browned butter and whisk until smooth. Whisk in the egg until fully combined, then add the sourdough discard, vanilla, and maple extract.1 cup (200 grams) brown sugar, ¼ cup (70 grams) maple syrup, 1 large egg, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ teaspoon maple extract
- Add the dry ingredients to the wet ingredients and fold together just until no dry flour remains. Fold in the pecans and white chocolate chips. The batter will be thick.1 cup (120 grams) chopped pecans, ½ cup (85 grams) white chocolate chips
- Spread the batter evenly into the prepared pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the blondies cool in the pan for at least 1 hour before slicing into 16 bars.
Notes
- Storage:Â Store blondies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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