Preheat your oven to 350 degrees. Line a 9x13 inch baking sheet with parchment paper and set aside.

In a medium sauce pan, melt the ½ cup of unsalted butter over medium heat, whisking frequently.

Cook 5-7 minutes, until butter is browned with a nutty aroma.

Place the browned butter into a bowl and into the refrigerator to cool.

Whisk the butter every 3-4 minutes, and place back into the refrigerator.

It takes about 30 minutes for the butter to cool. In a large mixing bowl, combine brown sugar, browned butter, maple syrup, vanilla, and eggs.

Mix until well combined, making sure to scrape the edges of the bowl.

Next, add salt and baking soda, plus about ⅓ of the flour mixture.

Mix until combined. Continue adding flour and slowly mixing it into your batter.

Fold in chopped pecans. Pour blondie batter into your prepared 9x13 inch pan.

Bake in a 350 degree oven for 30-35 minutes, until a toothpick inserted into the center comes out mostly clean.

Enjoy!