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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I made these without the glaze since I didn’t have any more maple syrup left over and hey, they were great! Simple, delicious and sublime. Great with tea, coffee, or a tall glass of milk. Thanks!
I made this for my family for Sunday dinner desert about a week ago. They asked for something sweet and I decided on these because I already had all the ingredients in the pantry! I was admittedly a little nervous that they might be too sweet! (How foolish of me) I should have known, like every other GBC recipe, this one was perfect! It’s sooooooo easy, even the most novice of bakers can try it. The browning of the butter is what really sets this recipe apart from the others! My family tore these Blondies UP!! I had to hide a couple for myself to have the next day! Lol they literally ate them all! Go ahead and pull the brown sugar out and get it popping!
I can tell, if I had put in the appropriate amount of flour, 2 cups, these would have been amazing. Unfortunately I forgot a cup of flour and had soupy blondies. The flavor was on point. But they never baked and the sides of the pan boiled up into a maple like chewy candy. I threw it in a bowl with some ice cream and it was delightful. But I wish I made them correctly. I’d have a better review if I did.
Delectable. I followed another baker’s advice and cooked them in a 9×9 pan for 6 minutes more. The texture is perfection: soft and chewy. 10/10 will make again.
Looks delicious! Will be making these brown butter maple blondies very soon!
I made these exactly as written and they turned out amazing! Thank you so much for the great recipe!
Super yummy! I used gluten free flour and they still turned out great, I just threw in a 1/3 brick of cream cheese to help with the texture. Flavor is amazing, definitely will be making again!
Supper Good!! I love this recipe!
First time I made these brownies they were fabulous. I have made them twice in two days and both times they have come out dry. Ugh. Any help would be appreciated.. Thank you.
Weigh your flour, always. And pull from the oven when a couple of moist, not wet crumbs remain on the toothpick. If you wait until the toothpick comes out clean, they may be overcooked.
These are almost too sweet. I really enjoyed the texture. Half the glaze is more than enough. I’ll definitely make them again but tweak the sweetness. I am a huge sweet tooth and even this was toooo much for me. Great Blondies even before the glaze. Doesn’t need the extra.
These came out of the oven just as you said. They’re wonderful! Thank you for continuing to deliver the best recipes on the Net!!