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 blondies are hands down the best I’ve ever made. The brown butter + maple combo is unrivaled. These are the perfect flavor for Fall (but really anytime). I made a batch last week for family and friends for the first time, and they all loved them so much that I’m adding this recipe to my wheelhouse. I’m planning on making more this week for even more friends to try. They’re truly impressive and delicious.
Amazing. I added walnuts, since my husband is crazy about maple-walnut anything. He couldn’t believe how good they were and is now in a real dilemma over whether we should replace his all-time favorite Thanksgiving pie with these blondies this year! Thank you for this recipe.
*amazing (auto-correct)
This recipe is incredible!!! What an amazon way to showcase maple syrup. Thank you for making and sharing it! I made these last night and unfortunately came out very fluffy and cake-like, not soft, fudgy and dense like yours. They taste good, but the texture isn’t quite right. Do you have any idea what I might’ve done wrong?
Did you maybe beat the eggs before you mixed in the other ingredients? Just a thought, I made that mistake once while baking and encountered the same issue.
Hi there,
I am so pleased to have tried these. They were a bit sweet, so I would like to try them again and cut the brown sugar by at least 1/4 if not 1/3 cup. I also would add some maple extract. For the glaze, I also browned the butter, and I did add vanilla after cooking. I didn’t add toasted pecans or chocolate, but I think that for sure the toasted pecans are a must.
I made these last night and wow! They were so easy to make and the result was fabulous! I love maple baked goods. I thought these had the perfect amount of maple in them-not to strong, which I think after a point becomes artificial tasting. These were warm and buttery with just a hint of maple. My husband, silly fool, doesn’t like maple associated with anything except pancakes. More for me I say!
These were SO GOOD! I think they’d be really good even without the glaze, they’re very sweet (not a bad thing!). I think next time I might just powder sugar the top instead of glazing, they’ll still be lovely. I added 1/2 cup of walnuts into the batter, too for some texture and crunch. Wonderful, will definitely make again!
I made these this morning! I wanted a slight texture as you mentioned. I did a pantry pull and toasted some quick oats to add to the glaze. Delicious! Thank you for the recipe.
I was hoping to see a lesson in making browned butter.
Common sense tells me you just keep stirring butter on medium heat until butter turns brown, but watch it so it doesn’t burn or start smoking
Yes that’s correct. You want it to be somewhat speckled and have a nutty aroma.
It’s easy to do
I made these last night and they were phenomenal! I had never browned butter before and wondered if it was worth it. It is. It makes this recipe stand-out, and everyone commented on how good they were.