Brown the butter by melting it in a skillet over medium high heat. When the butter begins to turn brown and have a nutty fragrance, remove from the heat and allow to cool while preparing the dry ingredients.

In a large mixing bowl, whisk together the flour, corn starch, baking powder and salt.

Add the sugar to the browned butter and stir to combine. Then add the eggs, egg yolk, and vanilla extract to the butter mixture. Stir until completely incorporated.

Gradually add the dry ingredients to the wet ingredients until completely combined being careful to not over mix. Gently fold in the white chocolate chips and pecans.

Spread the batter in a 9x13 baking dish that has been sprayed with nonstick cooking spray. Bake the blondies at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Remove and allow to cool slightly.

Maple Cream Sauce: While the blondies are baking, melt the butter and cream cheese on the stover over medium heat. Once melted, add the sugar syrup, and vanilla. Stir until heated through for 10-15 minutes.

Blondie Assembly: Cut the warm blondies into bars and place a bar on a small plate or bowl. Top with a scoop of vanilla ice cream. Use a small ladle to drizzle the maple butter sauce over the ice cream and blondie then sprinkle with chopped pecans. Enjoy!