In one word, my Maple Blondies are unreal! I swear every time I post them, folks go crazy online. They are legit so buttery and nutty from the brown butter and chewy plus I add in that bomb fall maple flavor that really gives them a punch. I seriously love them and apparently y’all do too.
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How to Make Maple Blondies
Step 1: Make the blondies- Preheat oven to 350 degrees. Prep a 9×13 sized pan with parchment paper making sure to allow some of the paper to come up the sides of the pan. 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.
Step 2: Make 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.
Brown Butter Maple Blondies Recipe
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Ingredients
For the Blondies
- 1 1/3 cup light brown sugar packed
- 1/2 cup unsalted butter melted, browned and cooled (see how to brown butter in article or notes below)
- 1/2 cup pure maple syrup
- 1 tbsp pure vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 tsp kosher salt
- 1/4 tsp baking soda
For the Maple Glaze
- 1/4 cup unsalted butter
- 1/2 cup pure maple syrup
- 1 cup confectioner's sugar sifted
- kosher salt pinch
Instructions
For the Blondies
- Preheat oven to 350 degrees.
- Prepare a 9×13 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.
Notes
Nutrition
Recipe Tips
- When browning butter for the first time, it’s important to keep your eye on it. Use your senses, and smell the butter. Use a light colored saucepan so you can see the color. It should be a deep caramel color. Just watch so it doesn’t burn.
- Don’t Overmix when you add the dry ingredients. We want the blondies to stay chewy and not get tough.
- Definitely Sift your powdered sugar so your glaze won’t be lumpy. It will be nearly impossible to smooth out.
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Best Brownies and Bars
If you love these, you will also love this Ginger Brown Butter Blondies recipe, Brown Butter Snickerdoodles, and Brown Butter Kentucky Cake!
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These turned out so tasty! The texture and flavor is perfection. I halved the recipe and wish I had quartered the glaze (which is saying something considering the sweet tooth I have!).
These were amazing! A new family favorite (and I bake a lot so that is saying something)! Highly recommend!
These were delicious and very easy. I had to make 1.5 recipes to fit in an odd ball pan (15×11), but it worked perfectly!
Absolutely delicious!! My entire family is gushing and gushing about how good they are and asking me to add it to my Christmas cookie list (a very high honor in our family!). Thank you for this!!
Made these for my best friend’s birthday because blondies are her favorite. They were an absolute hit! I’m so glad I took the time to be careful and brown my butter to perfection. Thank you for this wonderful recipe!!
These were outstanding! I sprinkled with Maldon sea salt. Next time I’d pour the butter/syrup mixture into the conf sugar so that the sugar doesn’t melt. Thanks!
Such an easy and successful recipe! I threw this together and dished it out within 30 min start to finish, and everyone loved the flavors and texture. I used a 9×9 pan and added about 8 minutes to the bake time. Simple but sophisticated recipe.
Really yummy, super moist.
These are amazing! The brown butter, something I haven’t bothered with in years, made these magical. My family hasn’t stopped raving about them!
Here’s a dumb question – there are only two of us in my household, and neither of us has any self control around anything with brown butter OR maple syrup. I see that there is an even number of eggs, so I could, potentially, cut this recipe in half. If I did that, would it make a 9×9 pan’s worth of blondies? I mean, we probably shouldn’t be eating that many either, but better than hoovering up the whole 9×13 pan’s worth!
Yes you can certainly cut this recipe in half and that should work or a 8×8 pan will work as well.