Preheat your oven to 350 degrees F and spray a 9x13 inch baking dish with a non-stick spray. Line the dish with parchment paper, leaving just enough overhang for easy removal after baking and then spray again with non-stick spray. Set aside.

Prepare your brown butter sauce first. In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter bubbles and brown bits form on the bottom of the pan, about 6-7 minutes. Remove from heat immediately to keep the butter from burning. Transfer it to a bowl of your stand mixer, fitted with paddle attachment. Let cool slightly.

Add the brown sugar and maple syrup and mix until smooth. Then crack in the egg and add the vanilla extract and salt. Mix on medium to high speed for about a minute. Fold in the flour and set aside.

Now prepare your blondies. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of your stand mixer, fitted with paddle attachment, beat together the butter and sugars until smooth and creamy. Add each egg, mixing after each addition. Mix in the vanilla extract and fold in 8 ounces of the pecans.

Taking 3/4 of your blondie batter, pour it into your prepared baking dish. Smooth it out and then pour the brown butter sauce on top. Smooth it out and then dollop on the remaining blondie batter, smoothing out slightly. It doesn't have to be perfect. Sprinkle on the remaining pecans.

Bake the blondies for 40 minutes or until brown and firm. Baking time will vary depending on your oven.

Remove from heat and cool completely in the pan and then transfer to the fridge to chill for about an hour. Remove from fridge and cut into bars. Store at room temperature for a couple of days.

Serve with vanilla ice cream and enjoy!