In a word, these brown butter maple blondies are incredible. Simultaneously soft and chewy, nutty and rich, there’s nothing not to love here. Brown butter is the perfect counterpoint to pure maple syrup; best of all, there’s no cloying sweetness to these bars.

Brown Butter Maple Blondies | Tutti Dolci
Drizzled with maple butter glaze (which makes me wish all blondies came with a glaze), I have a feeling I’ll be making these weekly. Follow my lead and top each blondie with flaky salt to cure the end of summer blues.

Brown Butter Maple Blondies | Tutti Dolci

Brown Butter Maple Blondies | Tutti Dolci

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Brown Butter Maple Blondies

  • Yield: 12 blondies

Ingredients

Blondies

  • 1/2 cup unsalted butter
  • 2/3 cup light brown sugar
  • 1/3 cup pure maple syrup
  • 1 large egg, at room temperature
  • 1/2 Tbsp whiskey (or substitute 1 tsp vanilla extract)
  • 1/4 tsp salt
  • 1 cup flour

Maple Butter Glaze

  • 2 Tbsp unsalted butter
  • 1/4 cup pure maple syrup
  • 2 tbsp light brown sugar
  • 1/8 tsp salt

Instructions

  1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour butter into a medium mixing bowl and let cool to room temperature; whisk in brown sugar and maple syrup. Add egg, whiskey, and salt, whisking to combine. Fold in flour just until incorporated.
  2. Scrape batter into prepared baking dish; smooth top with an offset spatula. Bake for 22 to 23 minutes, until set in the middle. Cool completely in baking dish on a wire rack.
  3. For the glaze, melt butter in a small saucepan; stir in maple syrup, brown sugar, and salt. Bring mixture to a boil over medium-high heat, stirring constantly; let boil for 2 minutes. Remove from heat and let glaze cool to room temperature. When ready to serve, carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife. Drizzle with glaze and top with flaky salt. Store extra glaze in the refrigerator up to a week; warm briefly before serving.

Notes

Maple Butter Glaze adapted from The Kitchn


Nutrition

  • Calories: 220

34 comments

  1. Please don’t tell summer, but I have been craving maple…something! These autumnal teasers look delicious!!

    Yes, all blondies should be glazed. 😀

  2. This recipe is definitely calling my name as I have a great little jug of New Hampshire maple syrup that I haven’t opened since it was given as a gift to me. The blondies will be worth every calorie that I’ll be eating. 😀

  3. I’ve never made blondies, they always seemed too plain to me but what you have here is so far from “plain”! Maple butter glaze needs to happen in my house soon, my Canadian husband will be very happy. 🙂

  4. I am baking these as we speak. They smell divine and I cannot wait to bite into one, glaze and all!

    However, they are seeming to take a much longer time to cook. Because of the maple syrup, will the consistency be a bit more moist? I am unsure when to pull them for good…

    1. Hi Maria, sorry I am just now seeing this. I baked them until set in a middle; a toothpick should come out clean or with just a crumb or two. Hope they turned out for you!

      1. No worries! They turned out deliciously, however I did cook them much longer than suggested. I wonder if they would have been fine if I took them out earlier. The knife came out clean, but when I cut them they seemed very gooey. Maybe they would have set a bit after cooling?

        Either way, I will definitely experiment with this again. Even my husband loves the rich maple flavor and he is never interested in dessert. Thanks for a great recipe!

        1. Oh good, so glad you liked them. The blondies do set up after cooling – I usually let them cool 2-3 hours before cutting, and sometimes even pop bars in the freezer for about 15 minutes before cutting with a sharp knife.

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