Brown Butter Maple Blondies

Delicious maple blondies stacked on top of each other with a gooey maple glaze on top

4.57 from 131 votes

Brown Butter Maple Blondies

Buttery, chewy , packed with maple-ey flavor and made with pantry-staple ingredients, these Brown Butter Maple blondies are easy-to-make and absurdly tasty!

Prep Time25

Cook Time24

Total Time49

Course: Dessert

Cuisine: American

Servings: bars

Calories: 198kcal

Author: Jocelyn Delk Adams

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

US Customary - Metric

Instructions

For the Blondies

Preheat oven to 350 degrees.
Prepare a 9x13 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

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:

Place your butter in a small non-stick saucepan and turn the heat to medium-high.
Once the butter has begun to melt, stir it with a wooden or silicone spoon. A whisk will also work just fine.
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.
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.

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.

Nutrition