Brown Butter Maple Blondies

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!  

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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!

Perks and Highlights of the Best Brown Butter Maple Blondies

Cuisine Inspiration: American Comfort
Infused with the heartwarming flavors of home, these blondies take a classic American treat and give it a sweet little twist.

Primary Cooking Method: Baking
Crispy on the outside, gooey on the inside – achieve the perfect texture with a good old-fashioned bake in the oven.

Dietary Info: Vegetarian, Gluten Options
A treat for most, with a simple swap to gluten-free flour, these blondies become a sweet option for those with gluten sensitivities.

Key Flavor: Nutty Brown Butter & Sweet Maple
The nuttiness of browned butter perfectly complements the rich, autumnal sweetness of maple, creating a flavor profile that’s complex yet comforting.

Skill Level: Intermediate
A little bit of baking prowess is needed, but hey, you’re totally capable! It’s all about that brown butter process.

Special Perks:

1. Complex Sugars: The maple syrup offers a deeper, more complex sweetness than regular sugar. It’s like your taste buds are going on a flavor hike!
2. Texture Heaven: With their crisp edges and chewy centers, these blondies offer a delightful mouthfeel that’s a rollercoaster of texture.
3. Make-Ahead Magic: Prepare the batter ahead of time, and when you’re about ready for dessert, just pop them in the oven.
4. Versatility Vibes: Feeling adventurous? Add in nuts, chocolate chips, or whatever floats your sweet treat boat.
5. Crowd-Pleaser: Great for gatherings, these blondies have a unique flavor that stands out from other potluck desserts, making you the star baker of any event.

Ingredients

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.

How Do I Make Brown Butter?

Brown butter is heat-treated butter that allows the milk solids in the butter to caramelize. It’s known for a deep amber, light brown color and a noticeable nutty scent.

I use brown butter to elevate my dessert recipes and add dimension to my food with minimal effort. It takes only a few extra minutes, and is almost foolproof.

Here’s how you do it: 

1. Place your butter in a small non-stick saucepan and turn the heat to medium-high. 
2. Once the butter has begun to melt, stir it with a wooden or silicone spoon. A whisk will also work just fine. 
3. Allow the butter to keep cooking. First, the butter will begin to bubble and then a foam will form at the top. Next, a nutty scent will start to waft up and there will be tiny brown bits floating to the bottom of the pan. 
4. Remove the pan from the heat. Transfer the butter to a heat-safe bowl and allow it to cool completely before using. 

TIP: 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. If you’re unsure, err on the side of a lighter caramel as brown butter can easily burn.

If you love these, you will also love this Ginger Brown Butter Blondies recipe, Brown Butter Snickerdoodles, and Brown Butter Kentucky Cake!

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
• Apples

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.

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:

• Mississippi Mud Brownies
• Mango Lemon Bars
• Salted Caramel Popcorn Brownies
• Blueberry Crumble Bars