In one word, these Brown Butter Maple Blondies are incredible! Buttery, chewy , packed with maple-ey flavor and made with pantry-staple ingredients, these blondies are easy-to-make and absurdly tasty! If you love these, you will also love this Brown Sugar Pound Cake, Brown Butter Snickerdoodles, and Brown Butter Kentucky Cake!
Okay, I’ll say it: I’m not much of a Fall baking gal. Summer fruit pies and holiday cocktails are much more my steez. Whether it’s the overwhelming amount of pumpkin or the resurgence of apple everything, I just can’t seem to get too excited about it all. That’s not to say I don’t enjoy eating it, I just don’t get the same tingle in my toes. Ya know?
But, today I’m eating my own words (quite literally). As I took a peek into the pantry this afternoon, in search of something sweet, I spotted the maple syrup and thought “I can work with that”. Maple syrup’s luscious, naturally-sweetened flavor is not only delectable but, when paired with brown butter, down right heavenly! With less than 10 ingredients, these Brown Butter Maple Blondies are shockingly effortless.
Trust me, you’re gonna wanna get cozy and bake a batch of these right now!
HOW TO MAKE MAPLE BLONDIES
Brown Butter Maple Blondies make for the easiest Fall treat! With a chewy bite, a sticky touch and a buttery mouth-feel, these bars are simply delicious. So, throw on a fuzzy sweater and pour yourself a hot cup of joe, we’re making blondies y’all.
Let the pantry treasure hunt begin:
- Light Brown Sugar – a blondie’s magic power is sourced from light brown sugar. When incorporated into browned butter, this already caramel-like sugar morphs into a nutty, molasses-ey and creamy liquid.
- Brown Butter – better referred to as liquid gold, brown butter is deeper, richer and more intense in flavor than traditional butter. The toasted undertones are glorious.
- Maple Syrup – does anything scream Autumn more than maple syrup? The rich, sweet amber notes come through beautifully. I’d highly recommend using a natural, high-grades syrup for maximum goodness.
- Vanilla Extract – is there a baked good that doesn’t benefit from a splash of earthy vanilla?
- Eggs – eggs simply serve as a binder. Nothing crazy.
- All-Purpose Flour – if there isn’t flour in a blondie recipe, you should be worried. If you’re looking to make this gluten-free, try using almond flour, oat flour or your preferred replacement option.
- Baking Soda – though blondies are a bit denser than a brownie, we still want a bit of rise to avoid a hard, flat result.
- Salt – a pinch of salt is always necessary to balance out the sugar. For a little extra zing, finish the blondies with a bit of flaky sea salt.
- Confectioner’s Sugar – maple syrup, butter and powdered sugar are all used to make the maple glaze. This sticky, sweet topping is what takes these brownies to the next level.
ADDITIONAL MIX INS
These maple blondies are intended to be very simple but there is definitely room for customization. I encourage you to play around with this recipe using whatever you’ve got on hand!
Here’s some inspiration I drew from peeking into my own pantry:
- Nuts (pecans or walnuts)
- Chocolate Chunks or Chips (white, milk or dark)
- Peanut or Almond Butter
- Dried Cranberries
- Candied Bacon
LEFTOVER BLONDIE STORAGE
So, you’ve just made a fresh batch of perfect blondies: chewy, buttery and sweet. They’re marvelous, they’re rave-worthy, they’re the best dang blondies you’ve ever had. Now, I wouldn’t blame you for eating the whole batch in one sitting but it’s probably best to save some for later.
Both brownies and blondies can dry out rather quickly.
TIP 1: Air is your enemy; by tightly wrapping the blondies in plastic wrap we avoid exposing them to that evil, dry air. Stored at room temperature, these blondies will stay fresh for about 3-4 days. For longer storage, keep your goods in the refrigerator; they’ll last for up to two weeks.
TIP 2: If it’s more convenient to store the blondies in a container, be sure it is airtight. Place a slice of bread on top of the blondies; the moisture from the bread will help keep them soft. If they start drying out, change out the slice of bread for a fresh one.
GRANDBABY CAKES BEST BROWNIES AND BARS
Between you and I, I always keep some hidden goodies that I’ve dubbed “mommy’s stash”. Bars and brownies make for the best midday nibble, even if I have to hide in the pantry to eat it.
Whether you’re looking to share or bake up a stash of your own, these recipes are the way to go:
Brown Butter Maple Blondies
For the Blondies
- 1 1/3 cup light brown sugar packed
- 1/2 cup unsalted butter melted, browned and cooled
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 2 large eggs
- 2 cups all purpose flour
- 3/4 tsp salt
- 1/4 tsp baking soda
For the Maple Glaze
- 1/4 cup unsalted butter
- 1/2 cup maple syrup
- 1 cup confectioner's sugar sifted
- pinch of salt
For the Blondies
- Preheat oven to 350 degrees.
- Prepare a 9x13 sized baking pan with parchment paper making sure to allow some of the paper to come up the sides of the pan for easy removal.
- In your mixer bowl, add brown sugar, browned butter, syrup, vanilla and eggs and mix on medium speed until well combined.
- Slow mixer down to low speed and add flour, salt and baking soda and mix until combined.
- Add blondie batter to parchment paper and spread out using a spatula.
- Bake for 23-27 minutes or until toothpick in center comes out clean.
For the Glaze
- While blondies bake, add butter to a pan over low heat along with syrup and allow butter to melt together with syrup.
- Once butter melts, quickly whisk in sifted confectioner’s sugar and salt ensuring there are no lumps and spread on warm blondies. Allow glaze to set then cut blondies in bars and serve.