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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Very delicious, but even though the edges were crispy, the middle was still way too soft and gooey. Any idea what I could’ve done differently?
So strange, did you check the inside of the bars with a toothpick to ensure they were done? Just try to troubleshoot.
Thank you for sharing this text. I’m not of Intermediate skill but wanted to try regardless. I guess I need better practice with parchment paper because it dictated where the batter went and I didn’t get an even spread. They didn’t rise as much as I thought they might – but I did use almond flour. If they were too gooey, did I not let them cook long enough? They passed the toothpick test but honestly were so thin there wasn’t much that could have stuck.
Almond flour is definitely the culprit here. It is a bit more moist than the regular all purpose flour used here and it doesn’t bind quite the same in a bar batter. Sometimes you have to change the ratios of it when substituting in various recipes.
Absurdly delicious is a very apt description of the flavor boom these pack! Wow! My new favorite baked treat. Thanks for sharing.
You’re so welcome!! So glad you liked them!
Love the flavor combination of brown butter and maple syrup. But everyone felt these were far too sweet. Also, the recipe makes WAY too much frosting–can easily be cut in half.
Thanks for the feedback!
Hi, could anyone tell me approximately what the final weight of the browned butter should be? I made too much. Thanks in advance.
They are amazing!! I shared them with my neighbors, and they just raved about them. I will be making them again! Thank you for sharing the recipe.
You’re so welcome!
Delicious!I added pecans to both the batter and the top of the glaze.I baked for 21 minutes and they were perfect.♥️
So happy to hear that you enjoyed them!
Delicious, and can be made with things I always have on hand. I was looking for something fairly simple for our cabin on a lake in the middle of maple territory, and this is it! I did not make the glaze because I wanted to try first without, and thought that they were just right sweet as-is. Mind did not come out dry but stayed nice and chewy for several days (there’s just 2 of us here now). I did not have parchment so I just greased the pan really well with butter, and was fine.
Good taste but kinda dry. Glaze a bit thin, too.
Dry? Sounds like you over cooked them. Not a recipe issue.
….Uhm, every fantasy I ever had, was just fulfilled by these Maple Blondies. My bf tried them and just stood there woth a spoon devouring them. Absolutely Amazing! Thank you for sharing