Brown Butter Maple Blondies
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These brown butter maple blondies have the perfect balance of flavor thanks to the nutty richness of using brown butter and the sweet maple. They’re dense and chewy in texture and dotted with chopped pecans or walnuts. Adding a maple glaze on top really takes these to the next level. These blondies are perfect for fall or the holidays thanks to the cozy flavor.
These maple nut blondies are the perfect dessert for fall – although, I think they’re equally delicious all year long. They’re made using brown butter to add a delicious nutty undertone. The use of brown butter, in addition to chopped nuts in the batter, balances out the sweetness of the maple. The have a chewy texture – similar in texture to a classic blondie. These maple bars are cozy, comforting, and smell incredible as they bake.
I also add a drizzle of maple glaze on top, but that’s optional if you prefer something a little less sweet. If you choose to skip the glaze, the maple flavor just won’t be quite as strong.
Method – with Tips & Photos
While these blondies aren’t difficult to make, browning the butter does take a little extra effort.
- Prep. Start by preheating the oven to 350F (180C). You could either the pan with parchment paper, leaving an overhang around the edges, or lightly grease.
- Brown the Butter. Be sure to cut the butter into cubes first so that it melts evenly. You’ll melt the butter, then continue stirring as it gently simmers. It will start to turn an amber color and you’ll see flecks of milk solids. When the butter is amber in color and giving off a nutty aroma – remove from the heat and cool for at least 10 minutes.
- I recommend using a heavy bottom, light colored pan so that you can see when the butter is browned.
- Whisk the Butter, Sugar and Maple Syrup. Be sure to keep whisking until the butter no longer sits on top.
- Whisk in the Eggs, Vanilla and Optional Maple Extract. The eggs should be at room temperature beforehand.
- Stir in the Flour and Salt. If there are lumps of flour, you could do a few whisks with a wire whisk.
- Fold in the Chopped Nuts. These are optional, but recommended.
- Bake. Spoon the batter into the prepared pan and smooth the top. The bars will take about 30 minutes. When finished, the top should look set and an inserted toothpick should come out clean or with a few damp crumbs.
Recipe Tip
Bake time will depend on how gooey and chewy vs cakey you prefer your blondies to be. A longer bake time will lead to cakier blondies.
The maple glaze is quick and simple.
- Melt together Butter and Maple syrup. Do this over low heat and occasionally stir. Remove from the heat when smooth.
- Whisk in the Powdered Sugar, Optional Maple Extract & Salt.
- Let the glaze cool for at least 10 minutes.
- Drizzle or Pour over the Cooled Bars.
- If you lined the pan with parchment, I like to lift the bars out of the pan and place on a cutting board first.
Baking with Maple – An Important Note
This recipe is designed using real Canadian maple syrup. Maple flavored syrup or other pancake syrups will not provide the same results. These syrups have a thicker, tackier consistency than maple syrup and taste more or corn syrup than maple.
I have also added a little maple extract (typically found in the baking aisle near the vanilla or from specialty cake shops) to the batter for a more pronounced maple flavor. If you cannot find maple extract, you can omit it from the recipe. These blondies will still have a delicious maple flavor.
Making a Smaller Batch
This recipe can be made as a half batch in an 8×8 inch (20×20 inch) pan. The bars will be thinner and the bake time will be shorter – about 20-25 minutes. There is not enough batter to divide the batch in half and bake in a 9×9 inch (23×23 cm) pan.
These chewy maple blondies are the perfect combo of sweet maple and nuts. They’re perfect for fall or the holidays, and just a little extra special. If you love maple, be sure to try these spice cake donuts with maple glaze or maple pecan pie bars!
Maple Nut Blondies
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
Maple Nut Blondies
- 1 cup unsalted butter (226 grams), cut into cubes
- 1½ cup brown sugar (300 grams), light or dark
- 6 tablespoons maple syrup (90 ml), do not use maple flavored syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon maple extract, optional
- 2½ cups all-purpose flour (312 grams)
- 1/4 teaspoon salt
- 1½ cups chopped walnuts, or pecans
Maple Glaze
- 2 tablespoon unsalted butter (28 grams)
- ¼ cup maple syrup (60 ml)
- 1 – 1½ cups powdered sugar (110-165 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Maple Nut Blondies
- Preheat the oven to 350℉ (180℃). Line a 9×13 inch pan with parchment paper so that there's an overhang around the sides. Alternatively, lightly grease the pan.
- Add the chopped butter to a light colored saucepan over low heat. Melt the butter while gently stirring. Once the butter has melted, continue stirring until until you see amber flecks form and the butter gives off a nutty aroma. Remove from the heat and immediately pour into a heatproof bowl. If the flecks look black, pour the butter through a metal sifter to remove any large, burnt milk solids. Cool for about 10 minutes.
- Whisk the brown sugar and maple syrup into the cooled brown butter. Be sure to keep whisking until the butter is no longer sitting on top of the sugar.
- Whisk in the eggs, vanilla extract and optional maple extract until you no longer see pieces or lumps of egg.
- Stir in the flour and salt until smooth. I do this with a rubber spatula, or do a few additional whisks with a wire whisk if needed to remove any lumps.
- Fold in the chopped walnuts.
- Spoon the batter into the prepared pan and smooth the top. Bake in the middle of the preheated oven for about 30 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs. Cool the bars in the pan.
Maple Glaze
- Add the butter and maple syrup to a small saucepan over low heat. Melt together.
- Remove from the heat and whisk in the powdered sugar, vanilla and salt until smooth.
- If you lined the pan with parchment, lift the bars out of the pan using the overhang and place on a cutting board. Drizzle the cooled bars with maple glaze, or optionally pour the glaze over the bars and spread into an even layer.
Notes
- Maple Syrup: Be sure to use real maple syrup and not maple flavored pancake syrup.
- Maple Extract: This is optional, but will provide the blondies with a stronger maple flavor without increasing the sugar. It can typically be found in the baking aisle or in specialty baking shops.
- Maple Glaze: If you only plan on adding a drizzle of glaze (like the photos), instead of covering the entire pan with an even layer of maple glaze, you will have some leftover maple glaze. Alternatively, you could divide the glaze recipe in half.
- Nutrition: Details are an estimate only and based on 1 bar with glaze, assuming all the glaze is used.
- Storage: Store cooled bars in an airtight container at room temperature for up to 4 days. Bars can be wrapped tightly and frozen for up to 3 months. Thaw in the fridge overnight.
