Step 1: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on two sides.
Step 2: In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter begins to foam and then turns a golden brown color with a nutty aroma. Remove from heat immediately and pour into a large mixing bowl to cool for 10 minutes.
Step 3: Whisk the brown sugar and pure maple syrup into the slightly cooled brown butter until smooth.
Step 4: Add the egg, vanilla extract, and maple extract. Whisk vigorously for 1-2 minutes until the mixture looks glossy and well-combined.
Step 5: Gently fold in the flour and salt using a spatula until just a few streaks of flour remain.
Step 6: Stir in the toasted chopped pecans.
Step 7: Spread the batter evenly into the prepared pan. The batter will be thick.
Step 8: Bake for 22-26 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
Step 9: Allow the maple pecan blondies to cool completely in the pan before lifting them out by the parchment paper and slicing into 16 squares.